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Vegan Breakfast Casserole

The best vegan breakfast dish that can be enjoyed by anyone!

Prep Time 20 minutes
Cook Time 1 hour 11 minutes


  • 4 medium sized russet potatoes
  • 1 red pepper
  • 1/2 small white onion
  • 1 bottle Just Egg
  • 1 block silken tofu
  • 1 cup non-dairy milk
  • 1/2 cup nutritional yeast
  • 7 oz vegan bacon
  • 1/4 Tbsp red cayenne pepper
  • 1/4 Tbsp garlic salt
  • 1.4 Tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt


  1. Preheat the oven to 350 degrees.

  2. Bring a large pot of water to boil.

  3. Wash, peel, and dice potatoes and place into pot. Let boil until fork soft.

  4. Mix together silken tofu, non-dairy milk, and Just egg until somewhat smooth. It may have small chunks in it still but that is okay!

  5. Add spices and nutritional yeast to mixture, then blend and set aside.

  6. Chop and dice onion, pepper and bacon then saute until soft. Add to wet mixture.

  7. Drain potatoes and lightly grease a 9x9 pan.

  8. Place potatoes at the base of the pan in an even single layer.

  9. Pour mixture over top potatoes evenly.

  10. Place in oven on top shelf for 1 hour and 25 minutes. [It will bubble for some time, this is normal]

  11. Take out of the oven when edges are crisp and let cool for 20 minutes.

  12. Enjoy!