Easy Sausage and Egg Casserole: 6-Ingredient Breakfast Bliss

Kickstart your day with a vegan sausage and egg casserole!

This hearty plant-based breakfast is flavorful, nutritious, and perfect for busy mornings or weekend brunches. It uses vegan sausage, plant-based egg alternatives, and dairy-free cheese for a satisfying meal everyone can enjoy.

Why Make This Recipe

This vegan casserole combines convenience with delicious flavor. With simple ingredients and minimal prep time, it’s easy to make ahead for busy mornings. Plus, it’s a crowd-pleaser and fully customizable with your favorite vegetables, spices, and plant-based proteins.

How To Make Easy Sausage and Egg Casserole

Ingredients:

2 cups vegan egg substitute (or blended silken tofu)
1/2 cup unsweetened plant-based milk (soy, oat, or almond)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegan shredded cheese
1 pound vegan breakfast sausage, cooked and crumbled
1/2 cup diced bell peppers (optional)
1/2 cup diced onions (optional)

Directions:

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a bowl, whisk together vegan egg substitute, plant-based milk, salt, and pepper.
Stir in cooked vegan sausage, vegan cheese, bell peppers, and onions.
Pour the mixture into the prepared baking dish.
Bake for 30–35 minutes, or until the “eggs” are set.
Let cool for 5 minutes before serving.

Prep Time And Nutrition Facts

Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Servings: 8
Calories per serving: ~320–350
Protein: ~15–18g (from vegan sausage and egg substitute)
Fat: ~15–20g (depending on vegan cheese and milk)

How To Serve Easy Sausage and Egg Casserole

Serve warm, topped with fresh herbs, salsa, or hot sauce for an extra kick. Pair with fresh fruit or a light salad for a balanced vegan breakfast.

How To Store Easy Sausage and Egg Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well before or after baking.

Tips To Make Easy Sausage and Egg Casserole

Experiment with different vegan cheeses or spices for unique flavors.
Make ahead by mixing ingredients the night before and refrigerating until morning.
Add more vegetables like spinach, zucchini, mushrooms, or tomatoes for extra nutrition.
Substitute the vegan sausage with crumbled tofu, tempeh, or another plant-based protein.

Health And Benefits Of This Recipe

This casserole is high in plant-based protein, keeping you full and energized. Bell peppers and onions provide vitamins and antioxidants, while vegan cheese contributes calcium. Adding more vegetables increases fiber and nutrients, making this a balanced and wholesome breakfast.

Variation

Swap in other vegan proteins such as crumbled tempeh, chickpea scramble, or vegan bacon.
Use different vegetables or leafy greens for added nutrition.
Add herbs or spices like paprika, turmeric, or Italian seasoning to boost flavor.

FAQs

Can I make this casserole ahead of time?
Yes! Mix all ingredients the night before and bake in the morning.

Is it possible to freeze the casserole?
Absolutely! Freeze before or after baking. Thaw in the fridge before baking if frozen uncooked.

What can I use instead of milk?
Any plant-based milk, such as almond, soy, oat, or cashew milk, works perfectly.

Can I use different vegan cheese?
Yes! Mozzarella, cheddar, pepper jack, or even nutritional yeast can be used.

How do I know when the casserole is done?
The vegan egg substitute should be set and no longer liquid in the center.

Can I add more vegetables?
Yes! Feel free to include spinach, mushrooms, zucchini, or any of your favorite veggies.