Breakfast Casserole

Breakfast Casserole

Vegan, Gluten-Free

Prep Time: About 75 minutes total
Makes about 4 servings

I used to make a Breakfast Casserole to enjoy on Christmas morning every year when my daughters were small. It was an easy way to have a great meal, without putting the effort in to cook on Christmas morning. There was already so much going on Christmas morning, putting together a Breakfast Casserole a day or two before, made things quick and easy.

Now that my daughters are grown up and not living with me any longer, I am excited to have them come and visit so that we can enjoy some of our old traditions. Since it is the year of the COVID-19 pandemic, we will have to forego many of our traditional activities. Breakfast Casserole is not one of them! Making this casserole for Christmas will be not only a soothing comfort but it will bring as much normalcy to this Christmas as is possible.

The ingredients in this Breakfast Casserole are completely plant-based. It is gooey and cheesy and delicious, without being filling and bloaty. Putting it together is easy and if you prepare it a day or so before you want to make it, you don’t have to fuss with anything more than turning on the oven and putting it in to bake.

The cheese I use in this recipe are a combination of Violife Cheddar Shreds, my favorite vegan cheese. It melts nicely, has a great texture and awesome flavor. And, my cheese sauce recipe.

Ingredients Needed for Breakfast Casserole

Ingredients for Breakfast Casserole

3 yellow flesh potatoes, sliced thin
1 tomato, sliced thin
1 leek, sliced, white portion only
2 cauliflower florets, cut into bite-sized pieces
2 broccoli florets, cut into bite-sized pieces
1/2 red pepper, cut into small pieces
1/2 package of Violife Cheddar Shreds
1 cheese sauce recipe
Sea Salt to taste
Black Pepper to taste
Garlic Powder to taste

How to Prepare Breakfast Casserole

Preheat oven to 425 degrees

In a casserole dish, or square pan, line the bottom with slices of potato, layering it to be sure not to leave big gaps between potato slices
Add a layer of veggies – sprinkle bite-sized broccoli and cauliflower pieces on top of potato
Add some red pepper pieces and leek pieces
Season with sea salt, black pepper and garlic powder
Pour a thin layer of cheese sauce over top and sprinkle cheese shreds over the cheese sauce
Repeat layering process until you fill the pan or casserole dish
The ending layer should be coated with the cheese shreds and cheese sauce.
Put Breakfast Casserole in the preheated oven and bake for one hour
About half way through baking, cover the casserole with parchment lined tin foil to prevent the top from burning. If you are using a casserole dish with a top, just leave the top on for the entire cooking time, removing about 15 minutes prior to completion.
Stick a fork into the casserole after about 45 minutes to make sure the potatoes have cooked and softened enough. If it needs more time, add another 15 minutes until fork tender.
Once you remove the casserole from the oven, let it sit for about 15 minutes before serving.

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