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 for weekend brunch, here’s your chance.
If you’ve ever tried our vegan quiche recipe, this casserole is similar, minus the crust. The “egg” mixture for the casserole is tofu-based and seasoned with fresh herbs, spices, and old bay seasoning. If you’d like to make this gluten-free, omit the vegan sausage (or find a gluten-free one), and you’re good to go.
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 spoil. Since fall is in full effect, we decided to use sweet potatoes and autumnal herbs, but the possibilities are endless.
Here’s What You To Make This Sweet Potato Breakfast Casserole
Veggies – We use sweet potato, mushrooms, bell peppers, kale, and onions for our casserole. Since this recipe is great to use up leftovers, feel free to add or subtract ingredients based on what you have on hand.
Garlic – Fresh garlic cloves help take this recipe to the next level. If you don’t have a fresh garlic clove or two (or four) on hand, you can always use garlic powder instead.
Vegan Cheese – We like to use dairy-free cheddar shreds for this recipe, but vegan mozzarella cheese shreds will also taste delicious. The Follow Your Heart shreds new formula melts very nicely. This is also an optional ingredient, so leave it out if vegan cheese isn’t your thing.
Vegan Sausage – The addition of vegan sausage in this recipe helps bring the flavor to the next level. This is another optional ingredient, but we recommend it. We have been impressed with the Impossible sausage. It comes in a savory and spicy flavor that resembles pork sausage just as good as I can remember. Both flavors will go great in this breakfast casserole.
Green Onions – This is just for garnish. Not only is the addition of green onions delicious, but it also makes the presentation of the dish beautiful.
Now Let’s Make Our Tofu Egg Mixture
Extra-Firm Tofu – We like to use extra-firm tofu for this recipe because it creates a thicker batter when it is blended. Extra-Firm tofu has less water than firm, medium, or soft tofu, giving it the perfect consistency to make this egg mixture. The tofu in this recipe is also a great source of protein.
Nutritional Yeast – This will help add a cheesy element to the mixture. Nutritional yeast has a bunch of vitamins and minerals, which helps make this casserole even more nutritious.
Lemon Juice – The addition of lemon juice in the mixture helps bring out the flavors of the other ingredients.
Almond Milk – When choosing milk to use in this recipe, make sure it is unsweetened and unflavored. While we are using almond milk, you can use any non-dairy milk of your choice.
Spices – The spice blend for this recipe is simple but packs some serious flavor. We are using turmeric mainly to give the mix a yellow-ish color. In addition, we are adding old bay seasoning, which is a blend of celery seed, paprika, mustard, salt, red pepper, and black pepper.
Herbs – To freshen up our mixture, we add a blend of fresh sage, thyme, and rosemary. The combination of these herbs helps give this recipe a delicious fall-inspired flavor.
As noted above, the “egg batter” base for this recipe is tofu and yields the perfect consistency for the casserole. The trick is to add just enough almond milk to get the better smooth enough to pour but still thick enough to hold the vegetables together in the pan. The best way to describe its consistency is that it will be similar to that of brownie batter.
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.
Looking for more fall breakfast recipes? We have some delicious ones for you to try:
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!
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
1 tablespoon herbs, finely chopped (we used 1 teaspoon each finely chopped sage, thyme and rosemary)
Salt, as needed to taste* (see notes)
Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.
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 additional5-7 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.
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.
Evenly distribute the the vegan sausage on the vegetables in the baking dish and then sprinkle evenly with vegan cheese. Set aside.
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, and black pepper 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.
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.
Cut the casserole into 9 3×3 inch squares and sprinkle with green onions if desired before serving. Enjoy!
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 or vegan cheese.
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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