Quick Overnight Sausage and Egg Casserole

Looking for a hearty, plant-based breakfast that’s ready in the morning? This Quick Overnight Vegan Sausage and “Egg” Casserole is packed with flavor, protein, and convenience.

Prepare it the night before and wake up to a warm, satisfying vegan breakfast with minimal effort.

Why Make This Recipe

This vegan casserole is easy, versatile, and family-friendly. It allows you to enjoy a flavorful breakfast with minimal morning prep. Perfect for busy weekdays, brunch gatherings, or cozy weekend mornings.

How To Make Quick Overnight Sausage and Egg Casserole

Ingredients:

1 lb vegan breakfast sausage, cooked and crumbled
2 cups vegan egg substitute (or blended silken tofu)
1/2 cup unsweetened plant-based milk
1 cup vegan shredded cheese (cheddar-style or your favorite)
4 cups cubed vegan bread (like whole-grain, sourdough, or gluten-free bread)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Chopped green onions (optional for garnish)

Directions:

Cook the vegan breakfast sausage according to package instructions and set aside.
In a large bowl, whisk together the vegan egg substitute, plant-based milk, garlic powder, onion powder, salt, and pepper.
Grease a 9×13-inch casserole dish. Layer the cooked sausage, cubed bread, and vegan cheese.
Pour the egg mixture evenly over the layered ingredients.
Cover the dish with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350°F (175°C). Remove the plastic wrap.
Bake for 45–50 minutes, or until the center is set and the top is lightly golden.
Garnish with chopped green onions, if desired, and serve warm.

Prep Time And Nutrition Facts

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 8
Calories per serving: ~320
Protein: ~15–18g (from vegan sausage and egg substitute)
Fat: ~15–18g

How To Serve Quick Overnight Sausage and Egg Casserole

Serve warm with fresh herbs or a side of fruit for a colorful, balanced vegan breakfast. Pairs beautifully with plant-based yogurt or a green salad for a complete meal.

How To Store Quick Overnight Sausage and Egg Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. You can also freeze portions for up to 2 months.

Tips To Make Quick Overnight Sausage and Egg Casserole

Use your favorite plant-based sausage for different flavors.
Swap in vegan cheese varieties for a creamier texture.
Add vegetables like bell peppers, spinach, or tomatoes for extra nutrients.
Add spices such as paprika, cumin, or smoked chili for a flavorful kick.

Health And Benefits Of This Recipe

This vegan casserole is high in plant-based protein from the vegan sausage and egg substitute. The bread provides energy-boosting carbohydrates, while added vegetables supply fiber, vitamins, and antioxidants. This makes it a well-balanced and nutritious breakfast.

Variation

Swap the vegan sausage for tempeh, tofu, or other plant-based proteins.
Use gluten-free or whole-grain bread to suit dietary needs.
Add fresh herbs or hot sauce to change up the flavor.

FAQs

Can I use frozen vegan sausage?
Yes, just thaw completely before cooking.

Can I make it without sausage?
Absolutely! Replace it with extra vegetables or tofu crumbles.

How long does it last in the fridge?
Up to 3 days in an airtight container.

Can I freeze leftovers?
Yes, up to 2 months. Reheat in the oven or microwave.

What type of cheese works best?
Vegan cheddar or mozzarella-style shreds work well. Mix and match for extra flavor.

Can I double the recipe?
Yes! Use a larger casserole dish and adjust the cooking time slightly.

Is this recipe gluten-free?
Use gluten-free bread to make it gluten-free.