Name: Vegan Breakfast Casserole with Bisquick and Veggies for a Hearty Start
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup Bisquick mix (vegan-friendly); 1 cup unsweetened almond milk; 1/2 teaspoon baking powder; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon turmeric; 1/4 teaspoon black salt (for eggy flavor); 1/2 cup chopped onion; 1/2 cup chopped bell pepper; 1/2 cup chopped spinach; 1/2 cup plant-based sausage crumbles; 1/4 cup nutritional yeast; Salt and pepper to taste; Fresh herbs for garnish (optional)

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This vegan breakfast casserole brings everything I love about cozy weekend mornings into one dish—hearty, warm, and a little bit nostalgic. We’re talking golden, fluffy layers of Bisquick, bright veggies, and plant-based sausage baked together until your kitchen smells like someone actually got up early to make you breakfast (surprise: it was me). It’s the kind of meal that fills your belly and your soul, perfect whether you’re hosting brunch or need a make-ahead lifesaver for Monday mornings. I’ve even served this up as a dessert casserole once—don’t knock it ’til you’ve tried it with a maple drizzle. Vegan breakfast? Check. Comfort food? Double check. This easy vegan breakfast casserole fits right in with my other baked casserole recipes—it’s rich without being heavy, packed with flavor, and just a bit indulgent. If you’ve been looking for vegan breakfast recipes that actually stick to your ribs or want something more fun than oatmeal, I promise this is your new go-to. Bonus: It works for easy chicken casserole recipes too, just…you know, minus the chicken.

1) Key Takeaways
2) Easy Vegan Breakfast Casserole Recipe
3) Ingredients for Vegan Breakfast Casserole
4) How to Make Vegan Breakfast Casserole
5) Tips for Making Vegan Breakfast Casserole
6) Making Vegan Breakfast Casserole Ahead of Time
7) Storing Leftover Vegan Breakfast Casserole
8) Try these Breakfasts next!
9) Vegan Breakfast Casserole Recipe
10) Nutrition

1) Key Takeaways

This casserole skips the eggs but keeps the flavor and texture full.
It’s perfect for weekend brunch or weekday meal prep.
Use plant-based sausage and Bisquick for a satisfying bake.
Reheats like a dream and stays fresh in the fridge for days.

2) Easy Vegan Breakfast Casserole Recipe

I’ve had my fair share of brunch fails. You plan big, start slow, and before you know it, you’re serving pancakes at 2 PM. That’s why I’m into this vegan breakfast casserole. It doesn’t need flipping, stirring, or babysitting. Just mix, pour, and bake. I promise it’ll make your morning feel under control—even if you forgot to grind coffee beans until five minutes ago.

This isn’t just another casserole. It’s a gentle nudge from your oven saying, “you’ve got this.” Bisquick (the vegan kind) gives it body, while turmeric and black salt bring that familiar eggy bite without, well, eggs. Add colorful vegetables and sausage crumbles, and you’ve got comfort food in a dish. Vegan breakfast casserole doesn’t need to try hard to impress—it just does.

I love the kind of recipes that take care of themselves. No stress. Minimal cleanup. Maximum flavor. Whether you’re plant-based or just casserole-curious, this one hits every mark. Let’s keep brunch lazy in the best way.

3) Ingredients for Vegan Breakfast Casserole

Bisquick Mix (vegan-friendly): This shortcut does all the heavy lifting, creating a fluffy, sturdy base that plays nice with any filling.

Unsweetened Almond Milk: You’ll need some liquid to bring it all together, and almond milk adds creaminess without overpowering flavor.

Baking Powder: Just a touch to keep things light. Don’t skip it—this gives the casserole that gentle lift as it bakes.

Olive Oil: For moisture and richness. Think of it as the glue that keeps the batter smooth and lush.

Garlic Powder: A little garlic wakes up everything around it. You won’t need much, but you’ll miss it if it’s gone.

Turmeric: This adds color and a tiny whisper of warmth. It’s like sunshine in powdered form.

Black Salt: Also known as kala namak, this brings an unmistakable eggy flavor. If you know, you know.

Chopped Onion: Raw or sautéed first—your call. Either way, it adds bite and depth that ties everything together.

Chopped Bell Pepper: Pick your favorite color. Red for sweetness, green for a little edge, yellow if you’re indecisive.

Chopped Spinach: A touch of green always helps. It wilts down and melts into the batter for a little health flex.

Plant-Based Sausage Crumbles: The savory bite that turns this from side dish to showstopper. Go bold here.

Nutritional Yeast: For that cheesy umami. It’s not cheese, but it scratches the same itch.

Salt and Pepper: Don’t overthink it. Season like you mean it.

Fresh Herbs (optional): For garnish and flair. Totally optional, but it does dress things up a bit.

4) How to Make Vegan Breakfast Casserole

Step 1. Preheat your oven to 375°F. Grab your favorite 8×8 inch dish and grease it well, or line it with parchment if you’re into minimal cleanup.

Step 2. In a big mixing bowl, whisk together the Bisquick mix, almond milk, baking powder, olive oil, garlic powder, turmeric, black salt, and nutritional yeast. You want it smooth, not gloopy.

Step 3. Fold in the chopped onions, bell pepper, spinach, and vegan sausage. Add salt and pepper like you mean it. Taste the mix, if you’re brave.

Step 4. Pour the whole glorious mess into your dish and smooth the top. Give it a little shake to settle out the bubbles.

Step 5. Bake for 35–40 minutes. The top should be golden and slightly firm. A toothpick in the middle should come out mostly clean.

Step 6. Let it cool for at least five minutes before slicing. Hot casserole burns tongues and ruins mornings.

Step 7. Serve with coffee, juice, or straight off the spatula. It’s your kitchen. You make the rules.

5) Tips for Making Vegan Breakfast Casserole

Let your batter rest for a few minutes before baking. It helps the Bisquick absorb moisture evenly. Think of it like letting dough chill before baking cookies—it’s always worth it.

Don’t skip the black salt if you’re chasing that classic breakfast casserole flavor. It smells wild in the bottle, but once baked? Magic. That’s the kind of touch that makes your vegan breakfast feel rich and complete.

Use what you’ve got. No spinach? Add kale. Out of vegan sausage? Try black beans or crumbled tofu. The beauty of baked casserole recipes like this one is how forgiving they are. It’s not about perfection, it’s about breakfast.

6) Making Vegan Breakfast Casserole Ahead of Time

You can mix this whole thing the night before and stash it in the fridge, covered. I do this when I’ve got guests in the morning and zero plans to wake up early. Just pull it out and pop it straight into the oven.

Another option? Bake it the day before and reheat slices throughout the week. It keeps beautifully. In fact, the flavors settle and blend more the second day. It’s one of those dishes that gets better after a good night’s sleep.

So if you’re planning ahead, don’t worry. This vegan breakfast casserole doesn’t just forgive—it improves. That’s the kind of loyalty I need from a casserole.

7) Storing Leftover Vegan Breakfast Casserole

Once baked and cooled, wrap it tight or use an airtight container. The fridge will keep it happy for up to four days. That’s four breakfasts you don’t have to plan.

Microwave or pop it in the oven to reheat. I’ve even eaten it cold on a busy morning. Desperate times, but still delicious.

Planning meals gets easier with a dish like this in your rotation. It’s not just storage—it’s peace of mind.

8) Try these Breakfasts next!

9) Vegan Breakfast Casserole Recipe