Vegan Breakfast Casserole with Just Egg

This vegan breakfast casserole is the perfect Christmas morning or weekend brunch dish. It's like biscuits and gravy with eggs all served together in one dish. 

Why you'll love this recipe

• It makes a great Sunday brunch
• It's biscuits and gravy plus vegan eggs all in one!
• It's delicious

Ingredients and substitutions

Biscuits or Store-bought vegan biscuits

• All purpose flour- flour is self-explanatory for biscuits, but if you need these to be gluten-free, you can use an all purpose gluten-free flour in a 1:1 ratio.

• Salt- helps bring the flavor of the biscuits out.

• Baking powder- 1 tablespoon of baking powder sounds like a lot, but this recipe needs it to rise. It does not taste like a giant bite of baking powder, don't worry about that.

• White sugar adds to the flavor and doesn't make it sweet. I wouldn't leave it out, but you can if you can't have sugar.

• Cold vegan butter- it's important to use cold vegan butter when making any biscuit. It helps make flakey layers that everyone wants in a biscuit.

• Cold non-dairy milk- I prefer to use either unsweetened, unflavored almond milk or soy milk. But you can use another plant milk if that's what you have. I wouldn't use coconut milk because it's just too strong of a flavor.

• White vinegar- the vinegar is mixed with the non-dairy milk to make vegan buttermilk. I prefer white vinegar for this, but you can use apple cider vinegar if that's what you have.

Vegan Sausage Gravy

• Impossible breakfast sausage- you can use a different vegan breakfast sausage, but we have found the Impossible to be the best.

• Vegan butter- brings the flavor you're looking for in a country gravy, you could sub it out for oil, but I prefer the vegan butter.

• All purpose flour- this is a thickener for the gravy; if you need a gluten-free option, you can use gluten-free all-purpose flour

• Non-dairy milk- it's super important to use unsweetened, unflavored vegan milk here. You can use whichever you prefer as long as it fits those parameters.

• Salt- is crucial in the gravy to give it that savory flavor.

• Black pepper- is a must for a good country gravy. It gives the perfect flavor pop.

• Sage- this may seem odd but trust me on this one. If you don't have sage, you could use poultry seasoning instead. Just don't go overboard and add too much.

Just Egg mixture

• Just egg- you'll use the whole bottle of liquid just egg. This works as a great egg replacement and gives the feeling that you're eating real chicken eggs without actually eating them.

• Non-dairy milk is the same as above; the only rule is to use unsweetened/unflavored milk.

• Garlic powder/ Onion powder/ Black pepper- this help give some more flavor to the bottle of just egg. You could also add a little bit of black salt, also known as kala namak. It has a sulfur flavor and makes a great egg substitute.

• Dairy-free cheese- you can leave this out if you'd rather. This doesn't overpower the dish, but it adds some tasty vegan cheese. And who doesn't like some cheesy vegan eggs?

Check out the recipe card at the bottom of this post for the full recipe.

Taste and Texture

This tastes like biscuits and gravy with a side of eggs, except it's all together.

How to make

 Vegan biscuits or use store bought vegan biscuits

Step 1-

Take a liquid measuring cup, pour 1 TB of vinegar, then add the vegan milk to the 1 cup line, stir, and set aside.

Step 2-

Take a medium-sized bowl and combine the flour, salt, baking powder, and sugar and stir to combine.

Step 3-

Take a cheese grater and grate your cold vegan butter, then stick it in the freezer for 5 minutes or more. *OR you can take cold or frozen vegan butter and use a pastry cutter. Add the cold vegan butter and mix it with the pastry cutter until combined. Now add ¾ of the vegan milk and stir just until mostly combined. If your dough is too dry, add some vegan buttermilk slowly.

Step 4-

Then dump out on a Silpat. Flour your hands and pat the dough down, then fold it over and fold again; fold about four times and then pat it into a thick round.

Step 5-

Take a sharp knife and cut the dough into small squares.

Step 6-

Take a 9x13 pan and grease it and then place the squares evenly on the bottom of the pan.

Vegan Sausage Gravy

Step 7-

Get a large skillet and cook the vegan sausage on medium heat until cooked; remove the cooked vegan sausage and place it on a plate. Leave any leftover grease in the pan. 

Measure out your vegan milk and set it aside.

Step 8-

Add the vegan butter and let it melt, then add the sage, whisk in the vegan flour and about ½ of the vegan milk, whisk until somewhat smooth, then whisk in the remaining vegan milk, add the salt and pepper and cook on high whisking until thickened this took about 10 minutes, it will thicken as it cools. 

Add back the vegan sausage.

Just Egg Mixture

Step 9-

Take a medium bowl or 2-cup glass liquid measuring cup and add the just egg ingredients minus the vegan cheese. Stir.

Step 10- Put the casserole together.

Preheat the oven to 375 degrees.

Take your 9x13 pan with the biscuit pieces in it and pour the vegan egg mixture over it as evenly as you can, then sprinkle the vegan cheese, then pour the vegan gravy over it and spread it as evenly as you can.

Step 11- It's cooking time!

Bake in the preheated oven for 30 minutes or until the biscuits are cooked through.

Expert Tips and Tricks

• I would stick with using Impossible breakfast sausage; it's the best!
• Make sure to use unsweetened/unflavored vegan milk.

How to Serve

This savory breakfast casserole is best served the day it is made, warm and fresh. It makes a great breakfast, brunch, or breakfast for dinner the whole family will love.

You can serve it with a side of fresh fruit or hashbrowns.

How to store and freeze

Store-

If you have leftovers, let them come to room temperature before placing them in an air-tight container in the fridge for up to 3 days.

Freeze- 

I have never frozen this as it tastes best fresh. But if you wanted to, I would let it cool and then place it in a freezer-safe container in the freezer for up to 3 months.

To reheat it, I would do so in the oven and make some fresh vegan gravy to go over it.

Variations and Ad-ons

• You could use different breakfast vegan meat in the gravy, like tempeh bacon or another kind of vegan bacon.
• You could add breakfast potatoes, hash browns, or cooked tatter tots.
• I wouldn't add a veggie mixture to the inside, but you could serve it on the side.

What is Just egg?

Just egg is a plant-based alternative to real eggs. You use them just like you would eggs. According to their website, here is the ingredient list-

"Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative)." from Just Eggs website. 

As you can see, one of the main ingredients is from mung beans. Just egg is readily available at most grocery stores, often right next to the eggs. 

Recipes you may like

Want some more vegan breakfast recipes?

• The Best Vegan Waffles
• Vegan Cinnamon Rolls
• Easy Vegan Breakfast Burritos

If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.