By:
Nicole Vranjican

A gluten-free baked breakfast casserole with crispy hash brown potatoes, cheesy vegan eggs, and lots of toppings!

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For the Crispy Hash Brown Base

• 6 frozen hash brown patties
• avocado oil or cooking spray (for pan)

For the Cheesy Vegan Filling

• 1.5 blocks firm tofu (about 20-24 oz total, pressed lightly)
• 3 tbsp water
• 2 tbsp olive oil
• 1 tsp kosher salt (Morton’s recommended for consistency)
• ¾ tsp onion powder
• ¾ tsp paprika (smoked paprika can add depth)
• ½ tsp baking powder (helps with texture)
• ¼ tsp turmeric (for color and subtle flavor)
• ¼ tsp garlic powder
• ⅛ tsp ground sage
• 1 pinch cinnamon (a secret ingredient for warmth!)
• 10 grinds freshly ground black pepper

Delicious Toppings (Optional, but Recommended!)

• ¼ cup chopped tomatoes or roasted red peppers (for color and flavor)
• ½ cup shredded vegan cheddar cheese (see notes for recommendations)
• fresh scallions and dill (for garnish and freshness)

Step 1: Prepare the Crispy Hash Brown Base

• Preheat your oven to 425°F (220°C). Lightly spray a 9×9-inch (23×23 cm) baking pan with avocado oil or cooking spray. Arrange the frozen hash brown patties in a single layer at the bottom of the pan, overlapping slightly if necessary to cover the entire surface. This forms the delicious crispy crust of your casserole.
• Bake the hash browns for 15 minutes. Carefully flip each patty to ensure even crisping, and then bake for another 10 minutes until both sides are golden brown and crunchy. While optional, a light sprinkle of salt and pepper can enhance their flavor, but remember the filling will also be seasoned. Remove the pan from the oven and set the hash browns aside. Reduce the oven temperature to 350°F (175°C) for the main bake.

Step 2: Prep the Vegan Filling Ingredients

• In a small bowl, combine the baking powder, kosher salt, black pepper, onion powder, paprika, turmeric, garlic powder, ground sage, and a pinch of cinnamon. Mix well and set this spice blend aside.
  Chop your chosen toppings – either tomatoes or roasted red peppers. If using fresh tomatoes, gently remove some of the seeds to prevent excess moisture from making the casserole soggy. Set these aside for later.
  Carefully drain the water from the tofu package. Place the tofu between a few layers of paper towels or a clean kitchen towel and gently press for 10-15 seconds to remove some of the excess moisture. This step helps create a firmer, more quiche-like texture for the filling.

Step 3: Blend the Silky Smooth Tofu Filling

• Add the lightly pressed tofu, water, olive oil, and the prepared spice blend to a high-speed blender or food processor. Pulse the mixture several times, stopping as needed to scrape down the sides of the blender with a spatula. Continue to blend until the mixture is completely silky smooth and resembles a thick batter or custard. This might take a few minutes, so be patient. Taste and adjust seasonings if necessary, adding a little more salt or pepper to your preference.
  Important Note: The mixture will be quite thick, which is desired for the right casserole texture. Be sure to continuously pulse, scrape, and then blend. Repeat this process until you achieve that luscious, smooth consistency. If the mixture is too thick to blend, add more water, 1 tablespoon at a time, until it blends smoothly. Avoid adding too much liquid, as this can lead to a soggy casserole.

Step 4: Assemble Your Breakfast Casserole

• Evenly dollop the smooth tofu mixture over the baked hash brown base in the prepared pan. Use a spatula to gently spread and smooth out the top layer, ensuring it covers the hash browns uniformly. Now it’s time to decorate! Generously sprinkle your chopped tomatoes or roasted red peppers over the tofu layer, followed by a generous amount of shredded vegan cheddar cheese. This will melt beautifully and add extra cheesiness.

Step 5: Bake to Golden Perfection

• Place the assembled casserole into the preheated oven (now at 350°F / 175°C). Bake for approximately 40 minutes, or until the center is set and the top is lightly golden brown and bubbly. To check for doneness, you can insert a knife into the center; if it comes out mostly clean, it’s ready. Remove the pan from the oven and, crucial for texture, allow the casserole to rest on a cooling rack for 10-15 minutes before slicing. This resting period helps the casserole firm up and prevents it from falling apart when served.

Step 6: Serve and Enjoy!

• Once rested, slice your Cheesy Vegan Breakfast Casserole into portions. Garnish generously with fresh chopped scallions and fragrant dill for an extra pop of color and flavor. This casserole is delightful on its own, but also pairs wonderfully with a side of ketchup or a dollop of vegan sour cream. Enjoy your homemade, savory, and incredibly satisfying vegan breakfast!

Choosing Your Vegan Cheese: While any vegan cheese you enjoy will work here, I highly recommend VioLife’s Epic Mature Cheddar for its exceptional flavor and superior melting properties. For best results, I prefer to buy the block and shred it myself, as freshly shredded cheese tends to melt more smoothly and evenly than pre-shredded varieties. Experiment with different brands to find your favorite!

Tofu Blending Perfection: The tofu mixture needs to be incredibly thick and smooth to achieve the ideal quiche-like consistency. If your blender struggles or the mixture seems too thick, add a tablespoon of water at a time, blending thoroughly after each addition, until it reaches a luscious, creamy texture. Remember, every brand of tofu can vary slightly in moisture content, so trust your judgment. The goal is a super thick mixture, similar to what you see in the photos; avoid adding too much liquid, as this could result in a watery or soggy casserole.

Make Ahead Options: This casserole is fantastic for making ahead! You can prepare the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Simply add an extra 10-15 minutes to the baking time if baking from cold, ensuring it heats through evenly. Alternatively, bake it completely, let it cool, then slice and store in an airtight container in the fridge for up to 4-5 days.

Storage & Reheating: Store any leftover slices in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply microwave individual slices until warm, or warm them in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes until heated through and the hash brown base regains some crispness.

Customization & Variations:

• Add Veggies: Boost the nutritional content and flavor by incorporating finely chopped spinach, bell peppers, mushrooms, or sautéed onions into the tofu filling before blending or sprinkling them on top.
• Spice it Up: For a kick, add a pinch of red pepper flakes or a dash of hot sauce to the tofu mixture.
• Herb Power: Experiment with other fresh herbs like parsley, chives, or rosemary for different flavor profiles.
• Different Bases: If hash brown patties aren’t available, you can use shredded frozen hash browns (pressed to remove excess water) or even a layer of thinly sliced cooked potatoes.