What is the difference between a frittata and a casserole?

Although frittatas and breakfast casseroles are both egg-based breakfast dishes, there are a few differences that set them apart. A frittata is an Italian dish that is typically started on the stovetop and finished in the skillet in the oven. Casseroles, on the other hand, often contain a starchy component, such as potatoes, and are almost always baked in a casserole dish.

Why is my breakfast casserole soggy?

If your breakfast casserole is soggy or not set properly, it's likely the "egg" mixture was too wet. To help prevent this, we recommend using extra-firm tofu (not firm, medium, or soft), and adding the additional 1/4-1/2 cup milk sparingly. The batter should be thick, similar to brownie batter. For visual reference, watch us make the recipe on our YouTube channel .

Do I need to press the tofu?

The tofu does not need to be pressed! This recipe was developed using a brick of tofu that was removed from the package and drained of any excess water, but not pressed.

Vegan Breakfast Casserole with Sweet Potatoes

Name: Vegan Breakfast Casserole Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 cup diced sweet potato; 6 ounces 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; 1 (14-ounce) package extra-firm tofu, drained; 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; 1/4 teaspoon turmeric; 1/2 cup unsweetened non-dairy milk; 1/3 tablespoon old bay seasoning; 1/4 teaspoon black pepper; 1 tablespoon herbs, finely chopped (we used 1 teaspoon each of sage, thyme and rosemary); Salt, as needed to taste* (see notes)

Description

Take your weekend brunch or holiday breakfast to the next level with this easy Vegan Breakfast Casserole! It’s loaded with fresh veggies, vegan sausage and cheese, and a protein-rich “egg” mixture that is so reminiscent of the classic dish.

Ingredients

Breakfast Casserole

1 cup diced sweet potato
6 ounces 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-ounce) package extra-firm tofu, drained
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/4 teaspoon turmeric
1/2 cup unsweetened non-dairy milk
1/3 tablespoon old bay seasoning
1/4 teaspoon black pepper
1 tablespoon herbs, finely chopped (we used 1 teaspoon each of sage, thyme and rosemary)
Salt, as needed to taste* (see notes)

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Instructions

Prepare your baking dish. Preheat the oven to 350°F and lightly grease a 9-inch square or round baking dish.
Sauté the sweet potatoes. In a large nonstick skillet over medium-low heat, sauté the sweet potatoes in a tablespoon of oil. Cook for about 10 minutes, or until beginning to soften.
Add remaining vegetables. Next, add in the mushrooms, bell pepper, onions, and garlic and cook for an additional 5-7 minutes, or until the vegetables have softened and the mushrooms have reduced in size. Finally, stir in the kale and cook for 2-3 minutes more, or until bright green. Transfer the vegetable mixture to the prepared baking dish and spread evenly.
Cook the sausage and add the cheese. Using the same pan (no need to clean!), cook the vegan sausage until browned. Once cooked, transfer to the baking dish with the vegetables and sprinkle evenly with vegan cheese. Set aside.
Make the tofu “eggs.” In a high-speed blender, add all of the tofu “egg” ingredients, except for the fresh herbs, and blend until a thick batter forms. Add the herbs and pulse until evenly distributed throughout the batter.
Bake. Pour the tofu “egg” mixture over the vegetable and sausage mixture in the baking dish and gently mix everything together until well combined. Bake for 30-35 minutes, or until golden brown and the “eggs” are set.
Cool completely. 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. If time allows, we recommend refrigerating it overnight for the best consistency.
Serve. Slice and serve with green onion, hot sauce, avocado slices, additional salt and pepper, or as desired. Enjoy!

Notes

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!
Storage: This cheesy vegan breakfast casserole will keep for up to 1 week in an airtight container in the fridge. If you’d like to store it directly in the casserole dish, tightly cover with either plastic wrap or foil to prevent the casserole from drying out.
Plan to make the night before serving. This easy vegan breakfast casserole is an excellent make-ahead recipe as it is best baked and cooled completely before serving. For this reason, we almost always make it the night before, tightly cover the baked casserole, refrigerate overnight, then slice and serve with our favorite cup of coffee or matcha in the morning!
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.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Breakfast, Fall
Method: Oven
Cuisine: Vegan, Gluten-free Option