Fall Sweet Potato Breakfast Casserole (Vegan & Gluten-Free Option)

November 6, 2019

Breakfast

By: Jasmine Briones 

Take your morning to the next level with this Fall Sweet Potato Breakfast Casserole. Loaded with seasonal veggies, fall herbs, and both vegan sausage and cheese, this easy to make  breakfast casserole is the tastiest way to start your day. Plus, it’s great for meal prep! It’s effortless to make, so if you want to impress your friends and family this weekend, here’s your chance.

Overhead shot of a cut vegan sweet potato breakfast casserole in a white dish by sweet simple vegan

If you’ve ever tried our vegan quiche recipe, this casserole is pretty similar, minus the crust. The “egg” mixture for the casserole is tofu-based and seasoned with fresh herbs, old bay and kala namak (Indian black salt) which will give it the perfect eggy flavor. If you’d like to make this gluten-free simply omit the vegan sausage (or find a gluten-free one) and you’re good to go.

vegetable ingredients to make a vegan breakfast casserole with sweet potatoes, peppers, mushrooms and more. Photo by Sweet Simple Vegan

The beauty of this recipe is that you can fill the casserole with just about anything you have in your fridge, which makes it the perfect recipe to cook up when you have a bunch of veggies that are about to go bad. Since fall is in full effect, we decided to use sweet potatoes and autumnal herbs for ours, but the possibilities are endless.

tofu egg batter overhead shot for a vegan sweet potato breakfast casserole in a white dish by sweet simple vegan

The “egg batter” for this recipe is made from tofu and yields the perfect consistency for the casserole. The trick is to add just enough almond milk to get the better smooth and pourable but still thick enough to hold the vegetables together in the pan. The best way to describe its consistency is that it’s going to be similar to that of brownie batter.

Overhead shot of a vegan sweet potato breakfast casserole in a white dish by sweet simple vegan

When it comes to autumn-inspired breakfasts, there are so many sweet options, but not many savory options, so we thought this easy breakfast casserole would be a welcomed addition to a fall recipe repertoire. We hope you love it as much as we do.

Serving shot of a vegan sweet potato breakfast casserole in a white dish by sweet simple vegan

Looking for more fall breakfast recipes? We have some delicious ones for you to try:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Overhead shot of a vegan sweet potato breakfast casserole in a white dish by sweet simple vegan

Fall Sweet Potato Breakfast Casserole (Vegan + Gluten-Free Option)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings

Description

Take your morning to the next level with this Fall Sweet Potato Breakfast Casserole. It’s loaded with seasonal veggies and herbs, easy to make and great for meal prep!


Ingredients

Breakfast Casserole

  • 1 cup diced sweet potato
  • 6 oz. baby bella mushrooms, diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup finely diced onion
  • 5 cloves garlic, finely minced
  • Optional: 1/4 cup shredded vegan cheddar cheese
  • Optional: 7 oz. ground vegan sausage (we used light life; use a gluten-free brand if needed)
  • 2 handfuls roughly-chopped kale, stems removed
  • Green onions, for garnish

Tofu “Egg” Batter

  • 1 (14 oz.) package extra-firm tofu, drained
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1/4 teaspoon turmeric
  • 1/4 to 1/2 cup unsweetened almond milk, as needed*
  • 1/3 tablespoon old bay seasoning
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon Kala namak (Indian black salt; for eggy flavor)
  • 1 tablespoon herbs, finely chopped (we used 1 teaspoon each finely chopped sage, thyme and rosemary)
  • Salt, as needed to taste* (see notes)

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.
  2. Heat 2 tablespoons of water into a large nonstick skillet over medium-low heat and add in the sweet potatoes. Sauté for 10 minutes, adding additional water (2 tablespoons at a time) as needed to prevent burning. Next, add in the mushrooms, bell pepper, onions and garlic. Cook for an additional  5-7 minutes, or until the vegetables have softened. Add in the kale and cook for 2-3 more minutes, or until it is softened and bright green. Transfer the vegetable mixtures to the prepared baking dish and spread out evenly.
  3. In the same pan, add in the vegan sausage and break it up into small pieces if needed. The vegan sausage should be a crumble consistency. Cook for 5 minutes, or until browned. Add water (2 tablespoons at a time) if needed to present burning.
  4. Evenly distribute the the vegan sausage on the vegetables in the baking dish and then sprinkle evenly with vegan cheese. Set aside.
  5. In a high speed blender, add in the extra-firm tofu, nutritional yeast flakes, lemon juice, turmeric, 1/4 cup unsweetened almond milk, old bay, black pepper optional kala namak until smooth. The batter should be the consistency of a thick batter (similar to a brownie batter) so add additional almond milk as needed. We added 1/2 cup. Refer to the photos in the post and this video. Add in the chopped herbs and pulse them in until well combined.
  6. Pour the tofu mixture over vegetables in the baking dish and gently mix everything together until well combined. Place into the oven and bake for 30-35 minutes, or until golden brown. Keep in mind that the inside should be soft/moist! Allow the casserole to cool completely before serving as this will allow it to set. We prefer to refrigerate it overnight for the best consistency.
  7. Cut the casserole into 9 3×3 inch squares and sprinkle with green onions if desired before serving. Enjoy!

Notes

  • This recipe can easily be doubled.
  • You can cook with oil instead of water in this recipe if desired.
  • Feel free to change up the vegetables according to your preference! Carrots and white potatoes will work well in this.
  • The vegan cheese and sausage are optional but recommended!
  • Store leftovers in an airtight container in the fridge for up to 1 week.
  • Season with salt to taste. Keep in mind that the old bay seasoning has salt in it.
  • The nutrition facts do not take into consideration the addition of vegan sausage, vegan cheese or kala namak.
  • Category: Breakfast, Fall
  • Method: Oven
  • Cuisine: Vegan, Gluten-free Option

Keywords: Breakfast, Fall, Vegan, Gluten-free, Sweet Potato, Casserole, Vegan Egg

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Ana Statz says:

    So incredibly good! It reminds me of an egg bake

  2. Emma says:

    Made this the other day and it was AWESOME! Instead of vegan sausage I added black beans – a tasty substitution. Can’t wait to try different spins on the recipe!

  3. Jenine says:

    Looks amazing! I FINALLY found kala namak and I’m excited to use it! If I leave this in the fridge the night before, do you think warming it up in the oven the morning of will dry it out?

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