Vegan Breakfast Biscuit Casserole | From

Vegan Breakfast Biscuit Casserole | From

Let’s face it, a lot of us don’t really wake up with enough time to get everything done before we have to fly out of the house. A lot of us wake up with barely enough time to brush our teeth and get some clothes on! We’ve all done it. “I have to be at work at 8:30 am. I work 25mins away. I’ll set my alarm for 7:35 am, allowing me to hit snooze three times before I really get up. I can be out of here by 8 am, 8:05 am tops!” (This plan works out about 0% – 3% of the time… ) Aside from the possibility of being late most mornings, the high likelihood of missing out on breakfast gets thrown into the mix. Never fear, Meal Prepping is here!

Behold, the Vegan Breakfast Casserole! Give this recipe a shot. It can be made on Sunday evening and, depending on how much you make, take you through the end of the week. If you precut it, you can throw a piece in the microwave while you’re brushing your teeth!


For the Vegan Breakfast Casserole:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup dairy-free margarine sliced
  • 2/3 cup soy buttermilk plain soy milk mixed with 2 teaspoons of apple cider vinegar
  • Easy Scrambled Tofu see recipe below
  • Veggie Sausage Crumbles
  • 1 cup vegan cheddar cheese shredded

For the Easy Tofu Scramble:

  • 1418 oz container of extra firm tofu but not pressed, drained
  • 1 cup soy milk not vanilla, plain
  • ¼ cup nutritional yeast flakes
  • 1 teaspoon garlic powder
  • 1 tablespoon ground flax seeds
  • 1 tablespoon cornstarch
  • Salt and pepper to taste


For the Breakfast Casserole:

  1. Heat your oven to 400. Prepare a 9 X 13 baking dish by spraying with vegetable spray.

  2. In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
  3. Next add the sliced margarine and soy buttermilk. Pulse again for several seconds to allow the mixture to combine.
  4. Press the biscuit mixture into the bottom of the pan. You don’t have to worry if there are bits of flour here and there. Just make sure it’s even distributed across the bottom.
  5. Prepare the Easy Scrambled Tofu recipe below.
  6. While you’re waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
  7. Spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
  8. Top with shredded vegan cheese.
  9. Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If you’re finding that to be the case, you can turn the oven up to 400F for the last 5 minutes to coax that vegan cheese to melt.
  10. Remove from the oven to cool. Serve warm.

For the Easy Tofu Scramble:

  1. Spray your skillet with a little bit of vegetable spray.
  2. Tear the tofu into chunks and place in the skillet over medium heat.
  3. In a bowl processor add the soy milk, nutritional yeast flakes, garlic, ground flax and cornstarch. Stir to combine.
  4. Pour the soy milk mixture over the tofu and use a spatula to begin breaking down the tofu pieces. I like to get them down to bite-size morsels. Make sure each piece is covered with the soy milk mixture.
  5. Simmer over medium-low heat until the scramble thickens.
  6. Salt and pepper to taste

A simple but delicious vegan breakfast casserole
Course:  Breakfast
Cuisine:  American
Prep Time:  20 minutes
Cook Time:  30 minutes
Total Time:  50 minutes
Servings:  8
Calories:  282 kcal

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