This hearty vegan Just Egg Breakfast Casserole will make everyone want to jump out of bed in the morning! Cheesy vegan eggs and sausage come together with delicious sautéed vegetables all on top of a buttery crescent roll. It’s so easy to whip up and is perfect for meal prep or feeding a large group!
This loaded breakfast casserole is delicious beyond words! Irresistible vegan sausage, eggs, and cheese plus veggies galore all come together in a savory, flavorful way! And then I can’t forget to mention the scrumptious crescent roll crust that takes this over the top!
Holidays and family get-togethers just got a little easier with this filling breakfast or brunch casserole.
If you don’t have a lot of mouths to feed when you make this meatless wonder, you can freeze or refrigerate it. This is easily reheatable, making it perfect for busy mornings.
We like to bake it on Sundays so we have a filling breakfast to enjoy for days. Another great make-ahead breakfast we do this with are my Protein Waffles.
Vegan Just Egg replaces the eggs in this recipe. It thickens nicely and topping it with a dusting of black salt at the end gives it even more of an “eggy” taste.
Another one of my favorite Just Egg recipes is this cheesy Vegan Breakfast Burrito that's filled with veggies and vegan sausage.
Reasons To Love This Recipe
- Feeds a bunch
- Meal-prep friendly
- So easy to put together
- No eggs, dairy-free, meatless
- Great way to finish off those softening veggies
Ingredients and Substitutions
- Onions - White or yellow onions go great here, but feel free to use any variety that you have on hand.
- Peppers - Red (or any color) peppers offer a pop of flavor and color.
- Mushrooms - Any kind works. My favorites in this dish are shiitake, cremini, or white mushrooms.
- Vegan Ground Sausage - I use Impossible vegan sausage because it’s tasty and already ground up. If your sausage is in link-form, you can simply dice it up.
- Greens - Kale or spinach are great and nutritious.
- Crescent Rolls - Store-bought crescent rolls make this breakfast bake so much easier. Be sure to check the ingredients to make sure there isn’t any dairy, eggs, or lard in them. I use the Pillsbury brand.
- Just Egg - Just egg serves as the egg substitute in the casserole. Look for their little yellow bottles next to the eggs or in the vegan corner of your grocery store.
- Plant-based Milk - Any type of plant-based milk works.
- Vegan Cheese Shreds - Use your favorite shredded vegan cheese. My favorite brands are Violife, Daiya, Follow Your Heart, and Trader Joe’s.
- Seasoning - Salt, pepper, garlic powder, and paprika add a delicious dynamic while also enhancing the other flavors. We only need a pinch of each because the other ingredients are so flavorful on their own. You can certainly add more or less according to your preference.
- Black Salt (kala namak) - Black salt is also called kala namak. A light dusting of this magical spice really takes these “eggs” over the top! You can omit it if you don’t have it on hand, but it’s great to add to so many recipes. Black salt can be hard to find at stores, so I usually order this one from Amazon. Kala Namak.
How to Make a Just Egg Breakfast Casserole
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Prepare the Ingredients - Heat the oven and grease a large dish with nonstick spray, oil, or vegan butter. Make sure to coat the sides too. Cut all of the veggies into bite-sized pieces.
Sauté the Veggies and Sausage - Bring a large skillet to medium-high heat. Then sauté the onions, peppers, and mushrooms in olive oil until they start to soften. Add the sausage to the pan and cook it for a few minutes. Don’t cook it too long because it will cook some more in the oven. Finally, stir in the greens and take the pan off the heat once they have wilted.
Start the Casserole Layers - Take the crescent roll out of the refrigerator and roll it out onto the bottom of the large dish. Press to seal any holes formed by the perforated lines if your roll has them. Layer all of the sausage/veggie mixture on top of the crescent dough.
Add the Vegan Egg - Sprinkle most of the cheese above that layer. In a large bowl, whisk the Just Egg, plant milk, and seasoning together. Don’t add the black salt yet because we sprinkle that on top of the casserole later. Pour the egg mixture all over the casserole layers. Spread the remaining cheese over the egg mixture.
Bake - Bake the casserole in the oven for about 40-50 minutes on the middle rack. Cover the dish if it looks like it's starting to burn toward the end of the bake time. Take it out when the top is starting to brown and the middle stays firm when you give the dish a little shake. Dust it with a fine layer of black salt and then let it cool for at least 10 minutes. Slice the casserole and enjoy!
Recipe Variation Ideas
- Veggies: Increase the amount of vegetables and/or add more of your favorites.
- Spicier: Add cayenne, red pepper flakes, or chili powder to the Just Egg mixture.
- Toppings: Top your casserole slice with salsa, jalapeños, avocados, and fresh herbs.
Frequently Asked Questions
Yes, many crescent roll brands are vegan. Make sure to check the ingredients, paying particular attention to any dairy, eggs, or lard that may be present.
This vegan casserole is an excellent meal to make ahead of time. Fully bake it and then store it in the refrigerator for 4 days. When you’re ready to eat it, place it in the oven at 325°F for about 15 minutes or until heated through.
Cover the leftovers and refrigerate them for 4 days. Or place individual slices in freezer-safe containers or bags and freeze them for 3 months.
If frozen, move the casserole to the refrigerator overnight or defrost it in the microwave. From the refrigerator, reheat it in the microwave for 1-2 minute intervals or until heated through.
Want More Vegan Breakfast Recipes?
- These delicious Protein Waffles are perfect for meal prep.
- Add some soft sweets to brunch with these Blackberry Scones.
- Scramble Just Egg and vegan sausage to make a savory Breakfast Burrito.
- Make a batch of Oat Milk Chia Pudding for a healthy breakfast on busy mornings.
I hope you loved this Just Egg Breakfast Casserole! Please leave a star rating and comment below.
Just Egg Breakfast Casserole
- 1 tablespoon olive oil
- half medium onion, diced
- 1 medium red pepper, diced
- 8 ounces mushrooms, sliced
- 14 ounces ground vegan sausage, such as Impossible brand
- 2 cups baby greens (kale or spinach) chopped
- 8 ounces crescent roll dough, (1 tube)
- 24 ounces Just Egg, (2 containers)
- ¼ cup plant-based milk
- 1 cup vegan cheese shreds
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon black salt (kala namak)
- Preheat the oven to 375°F and grease a large dish (9x13) with nonstick spray, oil, or butter. Cut all of the veggies into bite-sized pieces.
- Bring a large skillet to medium-high heat. Add the olive oil to it and sauté the onions, peppers, and mushrooms until they start to soften (about 5-6 minutes). Add the sausage to the pan and cook it for 1-2 minutes. Stir in the greens and take the pan off the heat once they have wilted.
- Roll the crescent roll dough out onto the bottom of the dish. Press to seal any holes in the dough. Place the sausage/veggie mixture on top of the crescent dough. Sprinkle most of the cheese above that layer.
- In a large bowl, whisk the Just Egg, plant milk, salt, pepper, garlic powder, and paprika together. Pour the egg mixture all over the casserole layers. Spread the remaining cheese over the egg mixture.
- Bake the casserole in the oven for 40-50 minutes. Cover the dish if it looks like it might burn toward the end of the cooking time. Take it out when the top is starting to brown and the middle stays firm when you give the dish a little shake. Dust it with a fine layer of black salt and then let it cool for at least 10 minutes. Slice the casserole and enjoy!
StorageCover the leftovers and refrigerate them for 4 days. Or place individual slices in freezer-safe containers or bags and freeze them for 3 months.
ReheatIf frozen, move the casserole to the refrigerator overnight or defrost it in the microwave. From the refrigerator, reheat it in the microwave for 1-2 minute intervals or until heated through.
The nutrition information is estimated and can vary depending on brands and measurements used.