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overhead image of baked strata in dish

There is something special about waking up on Christmas morning and enjoying a delicious meal with your family and loved ones. Breakfast on Christmas morning has always been such a wonderful memory from my childhood. My brother and I would wake up super early, peek at the gifts, then wake our parents up to open them. Afterward, we’d sit down for the best meal of the year.

strata ingredients

Ever since I was a little kid, we would enjoy breakfast strata on Christmas morning. Not only is strata super delicious, but it’s also designed to be prepped the night before and popped in the oven for an hour in the morning (while we opened gifts), and then it’s ready to enjoy! After all, who wants to prepare a huge breakfast on Christmas morning?  As you’ll see below, the batter for our vegan strata needs to soak into the bread for 8-12 hours to set fully, so it’s perfect for making on Christmas Eve.

upclose image of strata piece

If you’re unfamiliar with strata, it’s a layered casserole dish, similar to quiche, traditionally made with eggs, meat, cheese, and bread. For our veganized version, we replaced the eggs with a chickpea flour batter, the cheese with dairy-free vegan cheese, and the meat with vegan beef crumbles. We also added some veggies to make it a little “healthier” ?. The key is getting a nice absorbent loaf of Italian bread to soak up all the batter. We are so excited for you to try this vegan strata– it’s very close to my heart, and the final product is incredibly tasty. Enjoy!

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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Vegan Strata | Make-Ahead Holiday Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 9 hours 30 minutes
  • Yield: 8 servings


The perfect breakfast for Christmas morning? This vegan strata aka a make-ahead breakfast casserole that is easy to make and incredibly tasty!


  • 2 tablespoons oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 4 oz. mushrooms, cleaned and thinly sliced
  • 14 oz. vegan sausage (we use Impossible sausage grounds)
  • 1 tablespoon German mustard
  • 2 cups spinach
  • ~2 cups vegan mozzarella shreds
  • ~5 cups diced sourdough bread

Egg batter*

  • 1 1/2 cups chickpea (garbanzo bean) flour
  • 3 cups unsweetened almond milk
  • 2 tablespoons flaxseed meal
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon black salt
  • A few dashes of nutmeg


  • 24 oz Just Egg or similar liquid egg substitute
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1/4 teaspoon kala namak or black salt (optional but adds more eggy flavor)
  • fresh chives (optional)
  • fresh parsley (optional) 

Garnish with:

  • Green onion, thinly sliced
  • Fresh parsley, roughly small


  1. Grease a deep 9″ baking dish and set it aside.
  2. In a medium pan over medium heat, add in the oil. Once heated, add the onions, celery, and mushrooms and sauté until the onions are translucent and fragrant, or about 3-4 minutes. Once cooked, add in the vegan sausage and crumble it in with a wooden spoon or fork. Sauté for about 3 minutes or until the sausage is cooked through, being sure to add more oil as needed to prevent burning. Once cooked, remove from heat and add in the mustard and spinach. Mix until uniform and set aside.
  3. In a medium bowl, whisk together all of the ingredients for the egg mixture until smooth. (skip this step if using Just Egg or similar)
  4. Into the greased baking dish, layer in the sausage mixture, bread cubes, egg mixture, and cheese into the baking dish. Mix the layers together as you go so that they are uniform throughout the dish and continue until all of the ingredients have been used. Cover and set in the refrigerator overnight (or at least 8 hours).
  5. Remove from the refrigerator and place into the oven at 350°F for 1 hour.
  6. Cool completely before serving and garnish with fresh parsley and green onions


  • You can substitute the egg batter with 24oz of Just Egg or any other liquid egg substitute.
  • Prep Time: 8 Hours 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Have a couple of vegan family members and they said this was so good and satisfied their cravings for biscuits, sausage and gravy. Even the non-Vegans ate it and loved it.


  3. This recipe is a keeper! Served Christmas morning with a side of fruit and everyone loved it! I didn’t mention that is was vegan and no one seemed to care. Seconds and thirds by all. I used the spicey Impossible sausage, Just Egg and left out the celery. It was sooo good!

  4. Yum! This is so delicious (I am eating it right now and couldn’t wait to comment, haha)! I made the Just Egg version but added a bit of black salt for extra eggy flavour, as well as some garlic and black pepper. I’d love to try the other version, too. Definitely adding it to my collection of “keeper” recipes 🙂 Thank you!!

  5. I have been making this for years – before there was Just Egg. Can you please share again how to make the chickpea flour/egg substitute? I love the original recipe so much, I don’t want to change a thing! Thank you 🙂

  6. When printing the recipe, the ingredients that are listed are very different that what is listed here – for example, an Egg Batter section, vegetable broth..? Maybe you simplified it but it hasn’t carried over?

  7. Did you change this recipe? We’ve made this for the past 2 years without using a liquid egg and it has been a family favorite. What did it used to call for? I don’t like using a “fake” egg product

    1. We have not tried either of those so we can’t guarantee results! The garbanzo flour turns into an egg like batter whereas the other two wouldn’t react the same. The brand we use is Bob’s Red Mill! We find it at our local grocery store in the flour area.