The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Start your day with a hearty, protein-packed vegan breakfast!
This High Protein Vegan “Egg” Casserole is perfect for meal prep, feeding a crowd, or simply enjoying a nutritious, satisfying breakfast.
Why Make This Recipe
This casserole is versatile, easy to prepare, and full of flavor. It can be customized with your favorite vegetables, vegan protein sources, and spices. Plus, it’s perfect for making ahead of time—just bake it in the morning for a warm, satisfying start to your day.
How To Make High Protein Vegan “Egg” Casserole
Ingredients:
- 2 cups shredded hash browns
- 1 lb vegan breakfast sausage (crumbled and cooked)
- 2 cups vegan egg substitute (or silken tofu, blended until smooth)
- 1 cup unsweetened plant-based milk
- 1 cup diced bell peppers
- 1 cup vegan shredded cheese (cheddar-style or your favorite)
- Salt and pepper to taste
- Optional: chopped onions, mushrooms, spinach, or other vegetables
Directions:
- Preheat the oven to 350°F (175°C).
- Cook the vegan sausage according to package instructions and set aside.
- In a large bowl, whisk together the vegan egg substitute, plant-based milk, salt, and pepper.
- Stir in the cooked sausage, hash browns, bell peppers, and vegan cheese. Add optional vegetables if desired.
- Pour the mixture into a greased baking dish.
- Bake for 40–45 minutes, or until the casserole is set and the top is lightly golden.
- Let cool for a few minutes before slicing and serving.
Prep Time And Nutrition Facts
- Prep time: 10 minutes
- Cook time: 40–45 minutes
- Total time: ~55 minutes
- Servings: 8
- Calories per serving: ~350
- Protein: ~20–25g (from vegan egg substitute and sausage)
- Fat: ~15–20g
How To Serve High Protein Vegan “Egg” Casserole
Serve warm, sliced into squares. Pair it with avocado, fresh fruit, or a green salad for a balanced vegan breakfast.
How To Store High Protein Vegan “Egg” Casserole
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze portions for up to 3 months, reheating in the oven or microwave when ready.
Tips To Make High Protein Vegan “Egg” Casserole
- Add extra vegetables like spinach, zucchini, or mushrooms for more flavor and nutrients.
- Use different vegan cheeses to vary the taste.
- Season with herbs such as basil, oregano, or chives for added depth.
- For extra protein, add cooked lentils, chickpeas, or tofu crumbles.
Health And Benefits Of This Recipe
This casserole is high in plant-based protein, keeping you full and satisfied. It provides essential amino acids, fiber, vitamins, and minerals from vegetables and vegan protein sources. The combination of hash browns and plant-based ingredients makes it a balanced, energy-boosting breakfast.
Variation
- Substitute hash browns with sweet potatoes for extra nutrients.
- Use vegan bacon, ham, or tempeh as an alternative protein.
- Mix in spices like smoked paprika, turmeric, or chili flakes for extra flavor.
FAQs
Can I make this casserole ahead of time?
Yes! Prepare it the night before and bake in the morning.
Is this recipe gluten-free?
Use gluten-free hash browns and bread if desired.
How do I know when it’s done?
The casserole is set when the center is firm and the top is lightly golden.
Can I use different vegan proteins?
Yes, try tempeh, tofu, or plant-based bacon for variety.
What can I serve with this casserole?
Pair with avocado, fresh fruit, vegan yogurt, or a light salad.
How long will leftovers keep?
Refrigerate up to 5 days or freeze for 3 months.