Vegan Breakfast Casserole with Bisquick and Veggies for a Hearty Start
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.
Servings: 6 servings
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)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8x8 inch casserole dish or line it with parchment paper.
- In a large bowl, whisk together Bisquick mix, almond milk, baking powder, olive oil, garlic powder, turmeric, black salt, and nutritional yeast until smooth.
- Fold in chopped onion, bell pepper, spinach, and vegan sausage crumbles. Season with salt and pepper.
- Pour the mixture into the prepared dish and spread it out evenly with a spatula.
- Bake for 35–40 minutes or until the top is golden and the center is set. A toothpick inserted should come out clean.
- Let it cool for 5–10 minutes before slicing. Garnish with fresh herbs if you’re feeling fancy.
- Serve warm. Or cold. Or straight from the fridge at 11 PM. I’m not judging.