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Easy Sausage and Egg Casserole

A hearty vegan breakfast bake packed with plant-based protein, bold flavors, and perfect for meal prep or weekend brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 335
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 cups vegan egg substitute (or blended silken tofu)
  • ½ cup unsweetened plant-based milk Use only unsweetened
  • ½ teaspoon salt Season egg mixture well
  • ¼ teaspoon black pepper Season egg mixture well
  • 1 cup vegan shredded cheese Use high-quality vegan cheese for better melt
  • 1 pound vegan breakfast sausage, cooked and crumbled Cook until slightly crispy
  • ½ cup diced bell peppers (optional) Adds vitamin C and antioxidants
  • ½ cup diced onions (optional)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish.
  3. Whisk vegan egg substitute, plant-based milk, salt, and pepper until smooth.
  4. Stir in cooked vegan sausage, shredded cheese, bell peppers, and onions.
  5. Pour mixture evenly into prepared baking dish.
  6. Bake for 30–35 minutes until center is fully set.
  7. Let rest 5–10 minutes before slicing.

Notes

Serve with sliced avocado, salsa, or hot sauce. Enjoy with fresh fruit for balance. Store in airtight container up to 3 days or freeze for up to 2 months.