Are you tired of the same old boring breakfast routine? Look no further! Starting your day off right is crucial, and a delicious vegan breakfast casserole can give you the energy boost you need to tackle the morning. Whether you’re a busy professional or a mom on-the-go, these 20 mouth-watering recipes are sure to please even the pickiest of eaters.
From savory tofu and spinach combinations to sweet potato and black bean twists, our collection of vegan breakfast casserole recipes has something for everyone. And the best part? They’re all incredibly easy to make and can be whipped up in no time – perfect for those hectic mornings when you need a quick and satisfying meal.
In this article, we’ll take you on a culinary journey through some of the most mouth-watering vegan breakfast casserole recipes out there. From classic combinations like quinoa and kale to more adventurous flavors like curried cauliflower and chickpea, we’ve got you covered. So what are you waiting for? Dive in and get ready to start your day off right with these 20 delicious vegan breakfast casserole recipes!
Savory Tofu and Spinach Breakfast Casserole
Start your day with a flavorful twist on traditional breakfast casseroles by combining the creaminess of tofu, the nutty flavor of spinach, and the warmth of spices. This savory casserole is perfect for brunch or a quick weeknight meal.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 cups fresh spinach leaves
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 6 eggs
– 1 cup shredded cheddar cheese (vegetarian)
– 1/2 cup whole wheat bread crumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion, garlic, tofu, and spinach until the tofu is golden brown.
3. In a separate bowl, whisk eggs and season with cumin, smoked paprika, salt, and pepper.
4. Grease a 9×13-inch baking dish with olive oil.
5. Layer half of the egg mixture, followed by half of the tofu-spinach mixture, then sprinkle with cheese and bread crumbs.
6. Repeat the layers and bake for 35-40 minutes or until eggs are set.
Cooking Time: 35-40 minutes
Vegan Hash Brown Breakfast Casserole
Start your day with a satisfying and flavorful breakfast casserole that’s free from animal products. This recipe is perfect for a crowd or a family breakfast, and can be easily customized to suit individual tastes.
Ingredients:
– 2 cups vegan hash browns (such as frozen or homemade)
– 1 cup non-dairy milk (e.g., almond, soy, or oat)
– 1/4 cup vegan butter or margarine
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/2 cup breadcrumbs (gluten-free option available)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. In a separate bowl, combine non-dairy milk, vegan butter or margarine, thyme, salt, and pepper.
4. Add the mixture to the skillet with the onion and garlic, stirring well.
5. Combine the hash browns, breadcrumbs, and wet ingredients in a large mixing bowl. Mix until fully incorporated.
6. Pour the mixture into a 9×13-inch baking dish and smooth out the top.
7. Bake for 45-50 minutes or until golden brown and set.
Cooking Time: 45-50 minutes
Loaded Veggie and Chickpea Flour Casserole
This hearty casserole is a flavorful and nutritious twist on traditional comfort food, packed with roasted vegetables and chickpea flour. Perfect for a cozy night in or a crowd-pleasing main course.
Ingredients:
– 1 cup chickpea flour
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed roasted vegetables (such as broccoli, cauliflower, carrots, and sweet potatoes)
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
3. Add roasted vegetables, black beans, and chickpea flour to the skillet. Cook for 5 minutes, stirring occasionally.
4. Transfer mixture to a 9×13 inch baking dish. Top with shredded cheese and chopped cilantro.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Black Bean and Sweet Potato Breakfast Bake
Start your day with a flavorful and nutritious breakfast bake that combines the natural sweetness of sweet potatoes with the spicy kick of black beans.
Spicy Black Bean and Sweet Potato Breakfast Bake Recipe
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 20 minutes or until tender.
4. In a separate pan, sauté onion, bell pepper, and garlic until softened.
5. Add black beans to the pan and cook for an additional 2-3 minutes.
6. In a large mixing bowl, combine roasted sweet potatoes, cooked black bean mixture, and eggs. Mix well.
7. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheese (if using).
8. Bake for 25-30 minutes or until eggs are set.
Cooking Time: 45-50 minutes
Creamy Vegan Mushroom and Leek Breakfast Casserole
Start your day with a rich and satisfying breakfast casserole packed with earthy mushrooms, sweet leeks, and creamy goodness. This vegan recipe is perfect for brunch or a weekend morning treat.
Ingredients:
– 1 cup cremini mushrooms, sliced
– 2 medium leeks, thinly sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup vegan cream (such as soy or oat-based)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 1/2 cups whole wheat breadcrumbs
– 1/4 cup nutritional yeast
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, leeks, onion, and garlic in olive oil until tender.
3. In a separate bowl, whisk together vegan cream, thyme, salt, and pepper.
4. In a 9×13-inch baking dish, arrange half of the mushroom mixture followed by half of the cream mixture. Repeat layers.
5. Sprinkle breadcrumbs and nutritional yeast on top.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Quinoa and Kale Vegan Breakfast Bake
Start your day with a nutritious and delicious vegan breakfast bake that combines the nutty flavor of quinoa with the earthy taste of kale. This recipe is perfect for a quick and easy morning meal or as a healthy snack any time of the day.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheese shreds (such as Daiya)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked quinoa, chopped kale, diced onion, and minced garlic.
3. In a separate bowl, mix together vegan cheese shreds and nutritional yeast.
4. Add the cheese mixture to the quinoa-kale mixture and stir until well combined.
5. Pour the mixture into a 9×13 inch baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until the top is lightly browned.
Cooking Time: 25-30 minutes
Vegan Sausage and Peppers Breakfast Casserole
Start your day off right with this hearty, plant-based breakfast casserole packed with savory vegan sausage, colorful bell peppers, and fluffy bread.
Ingredients:
– 1 package vegan sausage (such as Field Roast or Upton’s Naturals), sliced
– 2 large bell peppers, any color, sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 loaf whole grain bread, cubed
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the vegan sausage over medium-high heat until browned, about 5 minutes.
3. Add bell peppers, onion, and garlic to the skillet; cook until vegetables are tender, about 5-7 minutes.
4. In a separate bowl, whisk together non-dairy milk and olive oil.
5. Combine cooked sausage mixture, bread cubes, and milk mixture in a large mixing bowl. Season with salt and pepper to taste.
6. Pour the mixture into a 9×13-inch baking dish; cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until top is golden brown.
Cooking Time: 40-45 minutes
Mediterranean-Inspired Chickpea and Olive Casserole
This casserole combines the flavors of the Mediterranean with the comfort of a hearty, one-dish meal. With its rich combination of chickpeas, olives, and feta cheese, it’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1/2 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened.
3. Stir in the chickpeas, olives, feta cheese, oregano, salt, and pepper. Cook for 5 minutes.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with breadcrumbs.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegan Cheesy Broccoli and Potato Breakfast Bake
Vegan Cheesy Broccoli and Potato Breakfast Bake: A hearty, comforting breakfast dish that combines the flavors of roasted vegetables with a creamy, cheesy sauce.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 3 cups broccoli florets
– 1/4 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes with 1/4 cup olive oil, salt, and pepper until coated.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a separate bowl, mix broccoli, onion, garlic, thyme, and vegan cheese shreds.
5. In a greased 9×13-inch baking dish, create a layer of roasted potatoes, followed by a layer of the broccoli mixture. Repeat for two layers.
6. Bake for an additional 25-30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Southwest Tofu Scramble Breakfast Casserole
A flavorful and protein-packed twist on traditional breakfast casserole, this Southwest-inspired dish combines the creaminess of scrambled tofu with the bold flavors of the American Southwest.
Ingredients:
– 1 block firm tofu, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 6 eggs (or 3 flax eggs)
– 1 cup shredded cheddar cheese (dairy or vegan alternative)
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add crumbled tofu, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally.
4. In a separate bowl, whisk together eggs (or flax eggs) and shredded cheese.
5. In a 9×13 inch baking dish, arrange half of the cooked tofu mixture in the bottom. Top with half of the egg mixture, followed by half of the corn kernels and black beans. Repeat layers.
6. Bake for 35-40 minutes or until casserole is set and golden brown.
Cooking Time: 35-40 minutes
Vegan Lentil and Sweet Corn Breakfast Bake
A hearty and flavorful breakfast dish that combines the comfort of lentils with the sweetness of corn, perfect for a weekend morning or special occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen sweet corn kernels
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring lentils and water/broth to a boil. Reduce heat and simmer for 20-25 minutes or until tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add sweet corn kernels and smoked paprika (if using); cook for an additional 2-3 minutes.
5. Combine cooked lentils, onion-corn mixture, salt, and pepper in a baking dish. Toss to combine.
6. Bake for 20-25 minutes or until the flavors are well combined and the casserole is lightly browned.
Cooking Time: 45-50 minutes
Herbed Vegan Frittata Breakfast Casserole
This flavorful casserole combines the best of both worlds – a classic frittata with the convenience of a breakfast casserole. Perfect for busy mornings or brunch gatherings, this vegan twist is sure to please!
Ingredients:
– 1 cup firm tofu, crumbled
– 1/2 cup vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed herbs (such as parsley, basil, and chives)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegan frittata mix or 6-8 egg replacers (such as tofu scramble or chia seeds)
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 cup cubed bread (vegan)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together broth and olive oil.
3. Add onion, garlic, herbs, thyme, salt, and pepper; mix well.
4. Stir in crumbled tofu, frittata mix, nutritional yeast, and lemon juice.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Arrange bread cubes in the prepared dish.
7. Pour the herbed tofu mixture over the bread.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Vegan Breakfast Casserole with Tempeh Bacon
Vegan Breakfast Casserole with Tempeh Bacon: A delicious and satisfying start to your day!
Ingredients:
– 1 cup tempeh, crumbled
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
– 1 tablespoon liquid smoke (optional)
– 1/4 cup vegan Worcestershire sauce
– 1/2 cup rolled oats
– 1/2 cup chopped mushrooms
– 1/2 cup sliced bell peppers
– 1/2 cup diced tomatoes
– 1/4 cup nutritional yeast
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegan shredded cheddar cheese (optional)
– 6 eggs, replaced by 1 1/2 cups tofu scramble
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together tempeh, maple syrup, soy sauce, liquid smoke (if using), and Worcestershire sauce.
3. In a separate bowl, mix oats, mushrooms, bell peppers, tomatoes, nutritional yeast, smoked paprika, salt, and pepper.
4. Grease a 9×13-inch baking dish with non-stick cooking spray or oil.
5. Add the tempeh mixture to the dish, followed by the oat mixture, pressing gently to flatten.
6. Bake for 35-40 minutes or until golden brown.
7. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Zucchini and Tomato Vegan Breakfast Bake
Start your day with a flavorful and nutritious vegan breakfast bake that combines the sweetness of zucchini and tomatoes with the comfort of a warm, golden-brown casserole.
Ingredients:
– 1 medium zucchini, sliced
– 2 medium tomatoes, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup vegan breadcrumbs (gluten-free)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, tomatoes, onion, and garlic.
3. In a separate bowl, mix together breadcrumbs and nutritional yeast.
4. Add the breadcrumb mixture to the vegetable mixture and stir until combined.
5. Pour the mixture into a 9×13-inch baking dish and drizzle with olive oil.
6. Bake for 35-40 minutes or until the top is golden brown and the vegetables are tender.
Cooking Time: 35-40 minutes
Vegan Pumpkin Spice Oatmeal Breakfast Casserole
Start your day off right with this warm and comforting vegan breakfast casserole, packed with the flavors of pumpkin, spices, and creamy oatmeal.
Ingredients:
– 1 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/4 cup plant-based milk
– 1/4 cup maple syrup
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup chopped walnuts (optional)
– 1 tablespoon vegan butter or margarine, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine oats, pumpkin puree, plant-based milk, maple syrup, salt, cinnamon, nutmeg, and ginger. Mix until well combined.
3. Pour the mixture into a 9×13-inch baking dish.
4. If using walnuts, sprinkle them evenly over the top of the casserole.
5. Drizzle melted vegan butter or margarine over the casserole.
6. Bake for 25-30 minutes or until lightly golden brown.
7. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Curried Cauliflower and Chickpea Breakfast Bake
A flavorful and nutritious breakfast option that combines the sweetness of cauliflower with the creaminess of curried chickpeas, all wrapped up in a crispy egg-based bake.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 eggs
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add cauliflower florets, chickpeas, curry powder, cumin, and pepper. Mix until well combined.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Sprinkle shredded cheese on top.
6. Bake for 35-40 minutes or until eggs are set and golden brown.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 35-40 minutes
Vegan Breakfast Casserole with Avocado and Pico de Gallo
Start your day off right with this creamy, flavorful vegan breakfast casserole featuring the richness of avocado and a burst of freshness from pico de gallo.
Ingredients:
– 1 cup cooked oatmeal
– 1/2 cup vegan cream cheese, softened
– 1 ripe avocado, diced
– 1/4 cup pico de gallo (homemade or store-bought)
– 1/2 cup frozen hash browns, thawed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine oatmeal, vegan cream cheese, and avocado. Mix until smooth.
3. Add pico de gallo, hash browns, salt, and pepper. Stir until well combined.
4. Grease a 9×13-inch baking dish with olive oil.
5. Pour the mixture into the prepared baking dish.
6. Bake for 35-40 minutes or until lightly golden brown.
Cooking Time: 35-40 minutes
Smoky Vegan Breakfast Casserole with Seitan Sausage
Start your day off right with this hearty, smoky vegan breakfast casserole featuring seitan sausage. This flavorful dish is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 1 package of seitan sausage (homemade or store-bought), sliced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen hash browns, thawed
– 1 cup vegan scrambled eggs substitute (such as tofu scramble)
– 1/2 cup shredded cheddar cheese alternative (such as Daiya or Follow Your Heart)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 6-8 whole wheat English muffins, toasted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the seitan sausage over medium-high heat until browned.
3. Add olive oil, onion, and garlic to the skillet; cook until the onion is translucent.
4. In a separate bowl, combine hash browns, scrambled eggs substitute, and shredded cheese alternative.
5. In a 9×13-inch baking dish, arrange a layer of toasted English muffins. Top with sausage mixture, then egg-hashing brown mixture.
6. Sprinkle smoked paprika over the top and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Vegan Breakfast Casserole with Butternut Squash and Sage
Start your day with a delicious and nutritious breakfast casserole that combines the natural sweetness of butternut squash with the earthy flavor of sage. This recipe is perfect for a special occasion or a weekend brunch.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 1/2 cup rolled oats
– 1/2 cup plant-based milk (such as soy or almond)
– 1/4 cup vegan butter or margarine, melted
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed butternut squash, oats, plant-based milk, melted vegan butter or margarine, olive oil, garlic, and dried sage. Mix well.
3. Pour the mixture into a 9×13-inch baking dish.
4. Bake for 35-40 minutes, or until the casserole is set and lightly browned on top.
5. Serve warm, garnished with fresh sage leaves if desired.
Cooking Time: 35-40 minutes
Gluten-Free Vegan Breakfast Casserole with Millet and Veggies
This recipe combines the nutty flavor of millet with roasted vegetables, creating a hearty and satisfying breakfast option that’s perfect for meal prep or a special occasion.
Ingredients:
– 1 cup millet
– 2 cups mixed vegetables (such as bell peppers, zucchini, mushrooms, and cherry tomatoes)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 375°F.
2. Cook millet according to package instructions. Let cool.
3. Toss vegetables with olive oil, garlic, thyme, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
4. In a large mixing bowl, combine cooked millet, roasted vegetables, and vegan cheese shreds. Mix well to combine.
5. Transfer mixture to a 9×13-inch baking dish and bake for 20-25 minutes, or until casserole is lightly browned.
Cooking Time: 45-50 minutes
Summary
Start your day off right with these 20 delicious vegan breakfast casserole recipes, perfect for busy mornings. From savory tofu and spinach to loaded veggie and chickpea flour, there’s something for everyone in this collection. Whether you’re a fan of mushrooms, sweet potatoes, or quinoa, these casseroles are sure to please even the pickiest eaters. Plus, they’re all vegan-friendly, making them perfect for those with dietary restrictions. Get inspired and start your day off right with these tasty and easy-to-make breakfast casserole recipes!
Leave a Reply