A plant-based twist on the classic breakfast casserole featuring Vegan Egg Batter, Almond Tofu Ricotta, a blend of sweet potatoes and Yukon gold potatoes, loads of veggies, vegan cheddar cheese, and flavor! Naturally gluten-free, oil-free, egg-free, and dairy-free!
They say that breakfast is the most important meal of the day. Granted, I’m no expert. I just don’t think the timing matters so much, as long as you nourish your body with an array of wholesome foods.
And this Vegetable and Potato Breakfast Casserole is exactly that – wholesome food. When you break it down, it’s filled with mung beans, almonds, tofu, plant milk, potatoes, mushrooms, vegetables, and greens.
The fun twist is that this recipe incorporates several recipes into one – Vegan Egg Batter, Almond Tofu Ricotta, and Vegan Cheddar Cheese.
If you make these in advance, this recipe comes together rather quickly. If you’re making this all in the same day, you’ll need an extra few minutes to mix up egg batter and ricotta. And this works well since they are super easy to make. You’ll just have to remember to soak the mung beans overnight.
Wait? Mung beans? Yes. That isn’t a typo. Vegan Egg Batter is a smooth and versatile vegan egg substitute made with soaked mung beans to create delicious vegan french toast, breakfast casseroles, omelets, quiche, and frittatas. It may not be quite as remarkable as Just Egg, but it is surprisingly good, nutritious, and inexpensive. Mung beans are full of protein and fiber. If you prefer, feel free to use another egg substitute like Just Egg.
To make this Vegetable and Potato Breakfast Casserole, you’ll need to make two batches of the Vegan Egg Batter. This basically means you should probably soak one cup of mung beans right now so that you can make this tomorrow morning…
The next ingredient is Almond Tofu Ricotta. And since you only need one cup of the ricotta, you can either reduce the recipe in thirds or enjoy the remaining portion in another recipe like lasagna or stuffed shells. The ricotta is very simple and easy to make using staple ingredients. Best of all, it’s delicious and adds a density and creaminess that I really like in this casserole.
And finally, this recipe calls for vegan cheddar cheese. I like the melty bits as you bite into your casserole. It also adds color and flavor. You can make my Vegan Cheddar Cheese, which is a whole food plant-based and oil-free cheese made with potatoes and cashews. You can also purchase any non-dairy vegan cheese. My favorites are Follow Your Heart and Daiya cheddar shreds. For a whole food plant-based version, feel free to omit the cheese altogether.
Now for the substantial chunky bits that I absolutely adore. Potatoes and Veggies! I like using a medley of Yukon gold and sweet potatoes. But really, you can use whatever potatoes you have on hand. To make sure the potatoes are fully cooked, the potatoes are cooked while the veggies are being sautéed. It works out well and great time management.
So what vegetables go in this Vegetable and Potato Breakfast Casserole?
You can never go wrong with onions, peppers, mushrooms, and greens. They are so good in quiches, frittatas, and breakfast casseroles. The mushrooms add an earthy depth, while the onions and peppers add flavor, color, texture, and nutrition. The greens of course are full of nutrition, but they taste good and look so pretty, too.
Now simply put it all together in a casserole dish and bake it until nice and golden. Feel free to sprinkle some more vegan cheddar cheese over the top. Definitely not required, but certainly an option. I prefer mine with out it, but my husband loves cheese – the more, the better.
This Vegetable and Potato Breakfast Casserole is great to serve for a large crowd, especially a holiday brunch.
And I love how portable this Vegetable and Potato Breakfast Casserole is. My husband and I just took some with us on a weekend trip so that we’d have a healthy plant-based breakfast. It was super easy to heat up in the microwave and was fantastic, alongside some yogurt and blueberries.
Enjoy!
I hope you enjoy this Vegetable and Potato Breakfast Casserole as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 2 Yukon gold potatoes, peeled, cubed (2½ cups)
- 1 sweet potato, peeled, cubed (2½ cups)
- 5-6 button mushrooms, chopped (1 cup)
- 1 onion, chopped (1 cup)
- 1½ bell peppers, chopped (1½ cups)
- 2 cups kale, chard, or spinach
- 3 cloves of garlic, minced (1 Tbsp)
- 3 cups Vegan Egg Batter* (or Just Egg)
- 1 cup Almond Tofu Ricotta
- 1 cup Vegan Cheddar Cheese shreds**
- 1 Tbsp nutritional yeast
- 1 Tbsp baking powder
- 1 Tbsp cornstarch
- 1 tsp Italian seasoning
- 1 tsp parsley
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp tarragon
Instructions
- Preheat the oven to 350° F.
- Boil the potatoes and sweet potatoes for 10-15 minutes until fork tender. Drain and set aside.
- Sauté the onions, bell peppers, and mushrooms over medium to medium-low heat until onions are translucent and mushrooms are dry, about 8-10 minutes. Add chopped kale (greens) and garlic; sauté 2-3 more minutes. Turn off the heat and set aside.
- In a large mixing bowl, combine together the remaining ingredients.
- In a large casserole dish, layer the potatoes, then the vegetable medley, and finally pour the liquid mixture evenly over the top.
- Bake for 45-50 minutes, until set in the center.
- Allow to cool 15 minutes before slicing and serving.
- Garnish with cheez sauce or cheez shreds, sliced green onions, and/or parsley.
- Serve with salad and/or fresh fruit.
Notes
* You’ll need to make two batches of Vegan Egg Batter to make this Vegetable and Potato Breakfast Casserole. In other words, you’ll need to soak one cup of mung beans overnight and double all of the ingredients, which will produce four cups. This will provide you with plenty for this recipe and a little extra for some omelettes another day.
** You can make my Vegan Cheddar Cheese or purchase any non-dairy vegan cheese. My favorites are Follow Your Heart and Daiya cheddar shreds. For a whole food plant-based version, feel free to omit the cheese altogether.
Vegetable and Potato Breakfast Casserole
Equipment
- high speed blender
- oven
Ingredients
- 2 Yukon gold potatoes peeled, cubed (2½ cups)
- 1 sweet potato peeled, cubed (2½ cups)
- 5-6 button mushrooms chopped (1 cup)
- 1 onion chopped (1 cup)
- 1½ bell peppers chopped (1½ cups)
- 2 cups kale chard, or spinach
- 3 cloves of garlic minced (1 Tbsp)
- 3 cups Vegan Egg Batter* (or Just Egg)
- 1 cup Almond Tofu Ricotta
- 1 cup Vegan Cheddar Cheese shreds**
- 1 Tbsp nutritional yeast
- 1 Tbsp baking powder
- 1 Tbsp cornstarch
- 1 tsp Italian seasoning
- 1 tsp parsley
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp tarragon
Instructions
- Preheat the oven to 350° F.
- Boil the potatoes and sweet potatoes for 10-15 minutes until fork tender. Drain and set aside.
- Sauté the onions, bell peppers, and mushrooms over medium to medium-low heat until onions are translucent and mushrooms are dry, about 8-10 minutes. Add chopped kale (greens) and garlic; sauté 2-3 more minutes. Turn off the heat and set aside.
- In a large mixing bowl, combine together the remaining ingredients.
- In a large casserole dish, layer the potatoes, then the vegetable medley, and finally pour Vegan Egg Batter mixture evenly over the top.
- Bake for 45-50 minutes, until set in the center.
- Allow to cool 15 minutes before slicing and serving.
- Garnish with cheez sauce or cheez shreds, sliced green onions, and/or parsley.
- Serve with salad and/or fresh fruit.
Notes
Please note that this recipe inspiration came from a Potato Egg Bake found at Taste of Home. First, I swapped out the eggs and dairy and added in my favorite blend of sweet potatoes, potatoes, vegetables and seasonings. Okay, if I’m being honest, I just needed to know what temperature to bake this breakfast casserole for and for how long.
Please let me know if you like my plant-based version. Enjoy!
I made this delicious recipe and want to thank you for stretching my knowledge and abilities with this one 🙂
I particularly liked the addition of Tarragon.
The Vegan Egg Batter is amazing, especially with the use of mung beans…who’d have thought?
One quick thought for you. The link you provide to the Vegan Egg Batter only makes 2 cups but the casserole recipe requires three cups. You might want to edit.
P.S. Thanks for all you do to keep me on my toes in the kitchen!!
Hi, Jessica! So glad you liked this breakfast casserole and Vegan Egg Batter. This casserole does use three cups of the batter; so you’ll need to make two batches of the Vegan Egg Batter. I’ll update this recipe and add a note to the other – hopefully it’ll make more sense. Thank you for the kind words and letting me know.