This vegan breakfast casserole is completely eggless and gluten-free! Perfect for your holiday breakfast or whenever you’re craving something hearty and savory, this casserole recipe is simply delicious!
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This eggless breakfast casserole is easy to make and simply delicious! It is a protein-rich vegan breakfast or brunch recipe that the whole family will love. Made with chickpea flour instead of eggs, this inspired recipe is family-friendly, healthy, and so tasty.
Make this vegan casserole recipe ahead of time by preparing all of the ingredients in the dish and refrigerating until ready to bake for a quick and easy breakfast; the perfect holiday meal.
Add this casserole to your list of make-ahead brunch recipes to prepare during the holidays for Thanksgiving, Christmas, Easter, or just whenever you want a hearty morning meal loaded with delicious flavors.
Once you take a bite out of this casserole, you will instantly be hooked!
Recommended Ingredients & Equipment
Even though this casserole is made with a handful of easy ingredients, the flavors are out-of-this-world all thanks to the fresh veggies which can easily be found in the produce section at most well-stocked grocery stores.
Here is everything you need.
Ingredient Notes
- Onion: White onion is fragrant and gives this casserole a flavorful savoriness that pairs well with the other fresh veggies. Feel free to use red onion if you would like a more rich flavor.
- Broccoli: I recommend fresh broccoli but frozen broccoli florets can work in a pinch.
- Mushrooms: I like to use sliced button mushrooms because they are neutral in flavor and absorb the ingredients they are cooked with. Of course, feel free to use any kind of mushroom like cremini, porchini, shiitake, baby bella, etc.
- Chickpea Flour: Also known as garbanzo or gram flour, cickpea flour is a great gluten-free, nutrient-dense opion for this breakfast casserole. Chickpea flour has the perfect amount of fat, protein, moisture, and stucture that allows this casserole to be totally delicious. You can find chickpea flour in grocery stores near the flours in the gluten-free sections.
Recommended Equipment
For this vegan breakfast casserole, you will need a sharp knife, wooden cutting board, kitchen utensils with measuring cups and spoons, large mixing bowl, and a 9×7-inch baking dish. << affiliate links
Step-by-Step Instructions
Step One – Chop the Vegetables
First, preheat the oven to 350 degrees Fahrenheit. Grease a 9×7-inch baking dish with oil or vegan butter and set aside.
Next, chop the onion and broccoli. Slice the mushrooms and cherry tomatoes, then add the veggies to the prepared baking dish, evenly spreading out the veggies so that they coat the bottom of the baking dish.
Step Two – Mix the Chickpea Flour
In a bowl, add 2 cups of chickpea flour, 2 ½ cups of water, Italian seasoning, salt, and pepper. Mix the ingredients with a whisk until smooth and fully combined.
Pro Tip: Do not taste this mixture to adjust for flavors. Chickpea flour has a pungent taste when raw. But don’t worry! The taste completely disappears when baked.
Step Three – Assemble and Bake
Pour the chickpea mixture over the tops of the vegetables in the baking dish. The veggies will rise to the top and that’s okay! (See photo above)
Bake the casserole in the preheated oven for 35-45 minutes until the edges are golden. The center casserole will have a slight jiggle to it. It will continue to set as it cools.
Allow the casserole to cool at room temperature for 10 to 15 minutes before serving.
Serving and Storing
Serving – Serve this breakfast casserole warm with vegan parmesan cheese or mozzarella for extra flavors. Pair this casserole along with your favorite vegan breakfast sides for a full vegan brunch.
Storing – Store the leftover casserole in an airtight container in the refrigerator for four days. When ready to eat the leftovers, warm the casserole in the microwave for a minute or two or in an oven at 325°F for 15 minutes, until heated all the way through.
Tips and Tricks
- Add some heat to this casserole by topping with sliced jalapeños or incorporating cayenne pepper or red chile flakes into the casserole.
- To make ahead, assemble the casserole ingredients and place in the refrigerator 24 hours before baking. Note the casserole may need a little extra time in the oven if it’s been chilled.
- Add more protein and flavor to this recipe by adding spicy vegan breakfast sausage to this recipe. Simply sauté the sausage and mix it in with the veggies.
- This recipe is highly versatile! Switch up the veggies and use bell peppers, cauliflower, asparagus, sweet potatoes, butternut squash, eggplant, fresh spinach, and more.
Frequently Asked Questions
A quiche is typically served with a flaky crust and can feature a variety of different veggies. A casserole is when all of the ingredients are mixed together and poured into a baking dish.
Check for doneness by gently shaking the casserole. There should be a slight wiggle in the center of the casserole and the edges will have started to brown. Pull it out and let the casserole continue to set as it cools.
Unfortunately no. Chickpea flour has serious binding powder, similar to that of eggs, which gives the casserole its structure. It also is completely flavorless meaning it won’t affect the taste of the casserole itself.
You can find chickpea flour at most well stocked grocery stores in the alternative flour section. If you can’t find it near you, you can always pick some up online.
More Savory Vegan Breakfast Recipes
- Vegan Eggs Benedict with Avocado
- Southwest Vegan Breakfast Burrito
- Sun-Dried Tomato and Asparagus Quiche
- How to Make Vegan Scrambled Eggs
- Vegan Biscuits and Gravy
Check out all my vegan breakfast recipes for more inspiration.
Vegan Breakfast Casserole
Ingredients
- ½ white onion, chopped
- 1 ½ cup broccoli florets, chopped
- 1 ½ cup button mushrooms, sliced
- ½ cup cherry tomatoes, sliced
- 2 cups chickpea flour
- 2 ½ cup water
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1-2 teaspoons salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat the oven to 350F and oil a 9x7inch baking dish.
- Chop the onion and broccoli and slice the mushrooms and cherry tomatoes. Add the chopped vegetables to the prepared baking dish, spreading them evenly along the bottom.
- In a bowl add the chickpea flour, water, Italian seasoning, salt, and black pepper. Mix well until smooth. Pour the chickpea flour mixture on top of the veggies.
- Bake for 35-45 minutes until edges are golden and the top feels mostly set. Let cool for 10-15 minutes before serving.
Notes
- Add some heat to this casserole by topping with sliced jalapeños or incorporating cayenne pepper or red chile flakes into the casserole.
- Add more protein and flavor to this recipe by adding spicy vegan breakfast sausage to this recipe. I like to use the Impossible brand.
- Switch up the veggies and use bell peppers, cauliflower, asparagus, sweet potatoes, butternut squash, eggplant, fresh spinach, and more.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Aimee B. says
This looks fantastic! Does the oil get added to the batter or is it just to grease the pan? Thank you. 🙂