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Easy Vegan Breakfast Casserole

This warm, hearty breakfast casserole is simple, healthy, and perfect for meal prep or feeding a group. Filled with vegetables and grains, it's a flavorful meal to enjoy any time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Vegan, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped vegetables (spinach, bell peppers, onions) Use a mix of your favorite vegetables.
  • 1 cup cooked quinoa or brown rice Either can be used.
  • 1 can chickpeas, drained and rinsed Firm, well-drained chickpeas work best.
  • 1/4 cup nutritional yeast Adds a cheesy flavor.
  • 1 tablespoon olive oil Can be swapped with other oils.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 cup plant-based milk (almond, soy, etc.) Any unsweetened milk can be used.
  • to garnish Fresh herbs Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the chopped vegetables, cooked quinoa or rice, chickpeas, nutritional yeast, garlic powder, onion powder, salt, and pepper.
  3. In a separate bowl, whisk together the plant-based milk and olive oil.
  4. Pour the milk mixture over the vegetable mixture and stir until well combined.
  5. Transfer the mixture to a greased baking dish.
  6. Bake for 30-35 minutes or until the top is golden brown.
  7. Let it cool for a few minutes before serving.
  8. Garnish with fresh herbs if desired.
Serving
  1. Cut into squares and serve warm.
  2. It goes well with salsa, avocado, or a side salad.
  3. For fun breakfast trays, pair it with small handheld items like breakfast quesadillas for variety.
Storage
  1. Cool the casserole fully before storing.
  2. Keep in an airtight container in the fridge for up to 4 days.
  3. You can freeze portions for up to 2 months.
  4. Reheat in the oven or microwave until hot.

Notes

Use firm, well-drained chickpeas to avoid a soggy mixture. You can swap quinoa for brown rice or other grains. Roasting the vegetables first can enhance the flavor. For variations, consider stirring in crumbled tofu, sun-dried tomatoes, or vegan cheese.