Biscuits and Gravy Breakfast Casserole

Are you looking for a delicious and hearty vegan breakfast that will please the whole family?

This Vegan Biscuits and Gravy Breakfast Casserole is not only easy to make, but it also satisfies morning cravings with rich, comforting layers of plant-based flavor.

Why Make This Recipe

This recipe is perfect for busy mornings or for feeding a crowd. It combines classic breakfast favorites—vegan biscuits, plant-based sausage, and dairy-free gravy—into one satisfying casserole. It’s simple enough for anyone to prepare, making it an excellent choice for weekend brunches or special occasions.

How To Make Biscuits and Gravy Breakfast Casserole

Ingredients:

1 can of vegan refrigerated biscuits
1 pound plant-based breakfast sausage
1 cup chickpea flour egg substitute (or JUST Egg-style vegan alternative)
1 cup unsweetened plant-based milk (almond, soy, or oat)
1 cup vegan shredded cheddar-style cheese
1 cup vegan gravy (store-bought or homemade)
Salt and pepper to taste
Optional: chopped green onions for garnish

Directions:

Preheat the oven to 350°F (175°C).
In a skillet, cook the plant-based sausage over medium heat until browned.
In a large bowl, whisk together the vegan egg substitute, plant-based milk, salt, and pepper.
Cut the vegan biscuits into quarters and add them to the mixture along with the cooked sausage.
Pour the mixture into a greased baking dish.
Pour the vegan gravy evenly over the top and sprinkle with vegan cheese.
Bake for 25–30 minutes, or until the casserole is set and lightly golden.
Serve warm, garnished with green onions if desired.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 30 minutes to cook, for a total of 40 minutes. It serves 6 people, with each serving containing approximately 350–380 calories, 18 grams of plant-based protein, and 20 grams of fat.

How To Serve Biscuits and Gravy Breakfast Casserole

Serve this casserole warm, straight from the oven. It pairs beautifully with fresh fruit, avocado slices, or a tofu scramble for a complete vegan breakfast. Garnish with chopped green onions for added freshness.

How To Store Biscuits and Gravy Breakfast Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Tips To Make Biscuits and Gravy Breakfast Casserole

Add spices like nutritional yeast, garlic powder, or smoked paprika for extra flavor.
Choose a high-protein plant-based sausage for a heartier dish.
For a crispier top, broil the casserole for a few minutes after baking.
Use unsweetened plant milk to keep the savory flavor balanced.

Health And Benefits Of This Recipe

This vegan casserole provides plant-based protein, fiber, and essential nutrients without cholesterol. Dairy-free cheese and plant milk contribute calcium, while the absence of animal products makes it easier to digest and heart-friendly. It’s a comforting breakfast you can feel good about enjoying.

Variation

Add vegetables such as bell peppers, spinach, mushrooms, or onions for extra nutrients. You can also swap the biscuits for a hash brown base or use different vegan cheese styles for variety.

FAQs

Can I use frozen vegan biscuits instead of refrigerated ones?
Yes, but you may need to adjust the baking time slightly.

Can I make this casserole in advance?
Absolutely! Assemble everything up to baking, refrigerate overnight, and bake in the morning.

What if I don’t have vegan gravy?
You can quickly make one using plant-based butter, flour, and vegetable broth.

Is this casserole gluten-free?
It can be gluten-free if you use gluten-free vegan biscuits and gravy.

Can I substitute the plant-based sausage?
Yes! You can use seasoned tofu, tempeh, or crumbled mushrooms.

How do I know when the casserole is done?
It’s done when the center is set and the top is lightly golden.

Can I add herbs to the recipe?
Yes, fresh herbs like parsley, thyme, or sage work beautifully.