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Vegan Sausage and Egg Casserole

A warm and filling casserole that offers the taste of a classic egg bake without animal products. Perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Plant-Based, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 package vegan sausage
  • 1 cup almond milk Can be substituted with oat or soy milk
  • 1 block firm tofu, crumbled Press lightly to remove excess water
  • 1 cup spinach, chopped
  • 1 cup bell peppers, diced
  • 1/2 cup onion, diced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 teaspoon nutritional yeast (optional) Adds a cheesy flavor but can be skipped
  • 1 pre-made vegan pie crust or baking dish Can use gluten-free crust or skip crust altogether

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, sauté the onion and bell peppers until softened.
  3. Add the vegan sausage and cook until browned.
  4. In a bowl, whisk together the almond milk, crumbled tofu, garlic powder, nutritional yeast, salt, and pepper.
  5. Layer the sautéed mixture and spinach in the pie crust or baking dish.
  6. Pour the tofu mixture over the top, ensuring everything is coated evenly.
  7. Bake for 30-35 minutes or until set.
  8. Let it cool slightly before serving.

Notes

Cool the casserole to room temperature before storing. Can be kept in the fridge for up to 4 days or frozen for up to 2 months. Reheat as needed. For added flavors, consider topping with fresh herbs or hot sauce.