Vegan Breakfast Strata Casserole
When I need a breakfast to feed a crowd but don’t have time to cook all morning, this vegan breakfast strata casserole is the recipe I turn to! Cubed baguette is tossed with a cheesy plant-based bacon sauce, topped with grape tomatoes, and baked until crispy on the top and tender in the middle. Even the omnivores at the table will be roaring for seconds!
Ingredients
- 1/2 baguette diced into 1/2 inch cubes
- 1/4 cup cooked and crumbled vegan bacon
- 1 8-oz. jar Vegan Condensed Cream of Bacon Soup
- 1 12-oz. bottle JUST egg
- 1 cup plain unsweetened plant milk
- 1 cup shredded vegan mozzarella cheese
- 1/2 Tbsp vegan egg seasoning
- 1 cup halved grape tomatoes
Instructions
- Prep: Spray a 9x9 square glass baking pan and dice the baguette. If you haven’t already, cook and crumble your vegan bacon now too.
- Assemble: Beat the vegan cream of bacon, JUST egg, plant milk, 3/4 cup vegan cheese, and egg seasoning in a large bowl with a whisk. Add the cubed bread and half the vegan bacon. Stir until combined and pour into the greased dish. Top with remaining vegan bacon, cheese, and tomatoes.
- Let it set: Cover the dish tightly and refrigerate at least 4 hours or overnight.
- Cook: When ready to cook, heat the oven to 400°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean.
Notes
You can reduce the chill time to 1 hour before baking if you’re pressed for time, but the texture will be softer.
Nutrition
Serving: 1sliceCalories: 198kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 515mgPotassium: 95mgFiber: 2gSugar: 2gVitamin A: 207IUVitamin C: 3mgCalcium: 92mgIron: 1mg
Tried this recipe?Let us know how it was!