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Zoomed in photo of a cheesy casserole in a white ceramic baking dish with a spatula sticking into the side

Cheesy Vegan Breakfast Potato Casserole

Brittany Roche
Our Vegan Breakfast Potato Casserole is a stunningly simple plant-based breakfast recipe loaded with potatoes, vegan cheese, and seitan ham baked in a creamy cashew-free sauce. Unlike other breakfast potato casseroles (like our vegan hash brown casserole!), this streamlined recipe uses thinly sliced potatoes rather than shredded potatoes for a breakfast potato au gratin vibe. But don’t worry, it sounds fancy but is easy enough for a beginner (even one with no knife skills!).
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Vegan Breakfast Recipes
Cuisine Baked, Casserole
Servings 6 large servings
Calories 178 kcal

Equipment

Ingredients
  

  • 1 lb. russet potatoes about 2-3 medium sized
  • 1 cup JUST Egg
  • 1 cup plain unsweetened plant milk
  • 1 Tbsp Italian seasoning
  • 1/2 Tbsp vegan egg seasoning
  • ½ tsp ground black pepper
  • 1 Tbsp white miso paste optional
  • 1 cup shredded non-dairy cheddar divided
  • 1 cup small-diced seitan ham vegan bacon or sausage also works, divided

Instructions
 

  • Preheat your oven to 350F. Get out a 32-oz wide mouth mason jar and carefully attach your Microplane jar top slicer. Peel the potatoes and use the slicer to cut into thin slices. Pour the potatoes into a 2-3 qt baking dish. Arrange as a flat layer.
    Overhead photo of thinly sliced potatoes arranged in a layer in a baking dish
  • Combine the filling ingredients (reserving ½ the vegan cheese and seitan ham as topping) in the mason jar. Secure the lid and shake vigorously until totally combined. Pour this over the sliced potatoes in the baking dish. Sprinkle the remaining half of the vegan ham and cheese over the filling. Cover tightly with a lid or foil.
    A grid with three photos: one is a hand holding a mason jar with egg mixture in it, second is the casserole before topping, third is the casserole after topping
  • Bake at 350F for 30 minutes covered. Then, remove the cover and cook uncovered for 15 minutes. Finally, turn the oven off and let it sit in there uncovered for 15 minutes before serving.
    A grid with three photos showing the stages of baking this vegan breakfast casserole: covered, uncovered, after resting

Notes

  • I use a Microplane Jar Top Slicer to slice the potatoes for this potato casserole! This is a game-changer for anyone like me who struggles with getting evenly sliced potatoes (check out this video for a little laugh), and it is so easy to use. If you don’t have this struggle, you can just slice the potatoes with a knife.
  • Store any leftovers in an airtight container in the refrigerator for 5-7 days. Simply reheat in the oven or microwave until warmed through and the cheese is melty again. You can also freeze it for up to 12 weeks!
  • This is the perfect recipe to be made ahead of time and reheated the next day before serving.
  • Feel free to customize this recipe by adding your favorite vegetables like red bell pepper or red onions, fresh or dried herbs like thyme and rosemary, or spices like smoked paprika.
  • For a gluten-free option, ensure that your vegan cheese is certified gluten-free and use a vegan breakfast meat that is also gluten-free like the Beyond Breakfast Sausage Patties.
  • Serve this casserole with a side of fresh fruit or a simple green salad with lemon vinaigrette and maybe a fresh dinner roll for a full and satisfying meal.
  • Top with fresh minced herbs or green onions for a pop of color and flavor.

Nutrition

Calories: 178kcalCarbohydrates: 22gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 434mgPotassium: 419mgFiber: 3gSugar: 2gVitamin A: 108IUVitamin C: 5mgCalcium: 118mgIron: 2mg
Keyword vegan breakfast potato casserole, vegan potato recipes
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