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!
It's similar to a quiche, except that it's made in a casserole dish and with crescent rolls as the base, rather than pie crust.
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.
More Breakfast Ideas
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We like to bake it on Sundays so we have a filling breakfast to enjoy for days. Two other great make-ahead breakfasts we make are my Protein Waffles and Tofu Scramble Sandwiches.
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.
A couple other Just Egg favorites are these Vegan Egg Bites and this 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
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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 breakfast 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. Find the full recipe with exact measurements 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. Some brands that I have used are Pillsbury, Whole Foods, and Publix.
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 recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! Share your creation on Instagram and please tag me. 🙂 Stay updated on my latest recipes by following me on Pinterest and joining my Email List!
Recipe
Just Egg Breakfast Casserole
Bonnie - Serene Trail
Ingredients
- 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)
Instructions
- Preheat the oven to 375°F and grease a large dish (9x13) with nonstick spray, oil, or vegan 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!
Video
Notes
Storage
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.Reheat
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.Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Suzanne
I made this yesterday with just a couple of small tweaks. I added a diced jalapeño and used soyrizo instead of the vegan sausage, so it had a definite southwest flavor. I also didn't have the crescent roll dough, so I used hashbrown patties for the base. Everyone in the family went back for seconds. This one is a winner!
Bonnie
Yum! Your tweaks sound delicious and I'm so happy to hear that everyone liked it!
Peggy
I made this for xmas and everyone loved it. Perfect vegan breakfast.
Bonnie
Hi Peggy! I'm so happy to hear that everyone loved it!!
Kimberly
Would you recommend using flaky layer biscuits as the base instead of crescent rolls?
Bonnie
I haven't tried it with them, but I think they would definitely work and be delicious!
P. Vacca
I used to like to make muffin pan egg bites years ago when I used to eat eggs. i would use whatever I had on hand. sometimes sauteed veg like you use here, sometimes spinach and mozzarella, etc. I haven't made them with JustEgg yet but I do love JustEgg and field roast sausage (especially apple and sage!). I am wondering how this might turn out if I put them in the muffin pan instead of a casserole dish just because it is a great way to meal prep individual portions that we can pop in the microwave on a busy morning. Can't wait to try this both ways. Thanks for the inspiration!
Bonnie
Yes! You can definitely make these in a muffin pan. I haven't tried it myself, so I'm not sure of the exact amount of time it would take, though. I also have a new Egg Bite recipe I've just added that you might like. https://serenetrail.com/vegan-egg-bites/
Paulette
Can you get this ready the day before and bake it in the morning?
Bonnie
Hi! You can prepare the veggies ahead of time and assemble everything and bake it just before serving. Or, you can fully bake it ahead of time and reheat it in the oven for 15 minutes at 325F.
Paulette
Made this for family brunch today. It was delicious and a big hit even with the non vegans. Thanks.
Bonnie
Woohoo! What a win! Thank you so much for the nice note. 🙂
Lupi A
Hi can I make this with regular eggs and almond milk? If so, how many eggs would you recommend? Thank You
Bonnie
Hi Lupi, I'm not too sure because I don't eat eggs.
Barbara
This recipe was the hit of my brunch! NO ONE knew it was vegan except my husband and kids, two of who are vegan. The recipe was made pretty much as written the evening before and baked in the morning. I used a sheet of rolled out puff pastry dough instead of the crescent roll dough, and added fresh chopped garlic to the veggie saute, and used the Impossible spicy sausage links. I took off the casings and sauteed it in a separate pan so they would brown, and then combined the sausage and veggies because my pans are standard 10" which was not big enough to accommodate all without everything getting too soggy. I lightly covered with foil so that it didn't get too brown at the end. It took about 44 minutes. You can really alter the ingredients to your taste or what you have on hand. We all loved this recipe and I'm glad to have discovered it. Thank you Bonnie!
Bonnie
Hi Barbara, thank you so much for your kind note! The way you made this casserole sounds so delicious!
D Dikes
? What did I do wrong?
It just never got done in the middle. It was still soupy in the middle and it baked around the outside edges about 1 inch in. Even after adding 15 more minutes, it just didn’t cook enough. I probably made some sort of mistake. Any ideas?
Bonnie
Oh no! I'm so sorry it didn't set for you. Did you make any substitutions or add more plant milk? Or, is it possible that you are located at a higher altitude? I've heard that can cause cooking to possibly take longer. What you can do in this situation is bake it until it's set, but cover the dish to keep the edges from burning.