Summary
There are no shortages of garden-fresh herbs and veggies in this delicious Vegetable Breakfast Casserole. Fresh rosemary and thyme are used to season the hash brown potatoes, while vine ripe tomatoes, red bell peppers, onions, mushrooms, and asparagus add texture and nutritional value to the protein-rich tofu. What’s great about this recipe is the customization it offers. If you have other veggies on hand, no problem! Simply substitute them for or add them in addition to the veggies above!
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Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr10 mins
Ingredients
Tofu
28 oz organic tofu, firm, drained (2 14-ounce packages)
½ cup nutritional yeast
2 tsp ground turmeric
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp salt ((optional))
Vegetables
1 cup yellow onion (chopped)
1 cup red bell pepper (or green, orange, or yellow, chopped)
1 cup mushrooms (chopped)
1 cup tomatoes (chopped)
1 cup asparagus (chopped)
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
¼ cup jalapeño, chopped (optional)
Hash Browns
4 cups organic potatoes (red or gold, shredded)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
2 tsp fresh rosemary (minced)
2 tsp fresh thyme (minced)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
¼ cup chives (minced, or green onions chopped)
1 avocado (seed removed, cut into cubes)
hot sauce, to taste (optional)
Directions
1
Preheat the oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.
2
Make the tofu: Add the tofu, nutritional yeast, spices, and salt, if using, to a food processor. Blend until smooth. Alternatively, add all ingredients to a large mixing bowl and mix well with a spatula. It’s okay if the tofu is more crumbly than smooth. Set aside.
3
Prep the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, red bell peppers, mushrooms, tomatoes, and asparagus. Cook until the onions are translucent, about 2–3 minutes, stirring occasionally.
4
Stir in the tamari and continue to cook until the tamari has evaporated, about 30–60 seconds.
5
Turn off the heat and stir in the tofu and jalapeño, if using. Mix well.
6
Prebake the tofu and veggies: Transfer the mixture to the parchment-lined baking dish, spreading it out evenly. Bake for 15 minutes while you prepare the potatoes.
7
In a large bowl, mix the shredded potatoes with the spices and fresh herbs, as well as the salt and pepper, if using.
8
Once the tofu and veggies are done baking for 15 minutes, layer the potatoes on top of the mixture.
9
Bake the casserole for 45–50 minutes, then broil for 2–3 minutes to make the potatoes crispy.
10
Top with fresh chives or green onion, avocado, and hot sauce of choice, if desired.
Chef's Notes
Substitutions
For the potatoes, use yellow, purple, or russet.
Substitute sweet potatoes for regular potatoes.
Use green, yellow, or orange pepper in place of red pepper.
Use other vegetables of your choice in place of asparagus, pepper, and tomato.
Prep Ahead
Mix the tofu and spices ahead of time and store in an airtight container in the refrigerator for 24 hours.
Shred the potatoes ahead of time and store in an airtight container in the refrigerator for 24 hours.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 20–30 minutes.
Ingredients
Tofu
28 oz organic tofu, firm, drained (2 14-ounce packages)
½ cup nutritional yeast
2 tsp ground turmeric
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp salt ((optional))
Vegetables
1 cup yellow onion (chopped)
1 cup red bell pepper (or green, orange, or yellow, chopped)
1 cup mushrooms (chopped)
1 cup tomatoes (chopped)
1 cup asparagus (chopped)
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
¼ cup jalapeño, chopped (optional)
Hash Browns
4 cups organic potatoes (red or gold, shredded)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
2 tsp fresh rosemary (minced)
2 tsp fresh thyme (minced)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
¼ cup chives (minced, or green onions chopped)
1 avocado (seed removed, cut into cubes)
hot sauce, to taste (optional)
Directions
1
Preheat the oven to 350 degrees F. Line a 9x9” baking dish with parchment paper.
2
Make the tofu: Add the tofu, nutritional yeast, spices, and salt, if using, to a food processor. Blend until smooth. Alternatively, add all ingredients to a large mixing bowl and mix well with a spatula. It’s okay if the tofu is more crumbly than smooth. Set aside.
3
Prep the veggies: Heat a large stovetop pan over medium-high heat. Add the onions, red bell peppers, mushrooms, tomatoes, and asparagus. Cook until the onions are translucent, about 2–3 minutes, stirring occasionally.
4
Stir in the tamari and continue to cook until the tamari has evaporated, about 30–60 seconds.
5
Turn off the heat and stir in the tofu and jalapeño, if using. Mix well.
6
Prebake the tofu and veggies: Transfer the mixture to the parchment-lined baking dish, spreading it out evenly. Bake for 15 minutes while you prepare the potatoes.
7
In a large bowl, mix the shredded potatoes with the spices and fresh herbs, as well as the salt and pepper, if using.
8
Once the tofu and veggies are done baking for 15 minutes, layer the potatoes on top of the mixture.
9
Bake the casserole for 45–50 minutes, then broil for 2–3 minutes to make the potatoes crispy.
10
Top with fresh chives or green onion, avocado, and hot sauce of choice, if desired.
Vegetable Breakfast Casserole
FAQs
- Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
- Undercook your pasta. ...
- Drain your meat. ...
- Beware of mushy vegetables. ...
- Know your cheeses. ...
- Master the art of casserole assembly. ...
- Don't skip the topping. ...
- Make it now, but bake it later.
Incorrect oven temperature - Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid - Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.
How do you know when breakfast casserole is done? ›
How do you know when breakfast casserole is done? Just stick a knife into the center of your egg casserole recipe after 55 minutes of baking. If it comes out clean, your baked egg casserole is ready!
What are the 3 components of a casserole? ›
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
What are the 4 parts of a casserole? ›
Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.
Why do you have to refrigerate breakfast casserole overnight? ›
The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.
How do you thicken breakfast casserole? ›
Make a cornstarch slurry for a fast and easy thickener.
Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
Why add egg to casserole? ›
Eggs are an egg-sential part of breakfast casseroles, forming the foundation of the dish, and binding all of the other ingredients together. Whether you are making a hearty cheesy bacon egg bake or a spicy chile relleno egg casserole, there's one ingredient you shouldn't forget: dairy.
What vegetables go with eggs? ›
What vegetables go with eggs?
- Chopped tomatoes.
- Diced carrot.
- Green onion or yellow onion. ...
- Yellow, green, or red bell peppers.
- Sliced avocado or guacamole, which I'd serve on the side.
- Potato or sweet potato cubes. ...
- Asparagus, which is another vegetable I'd roast separately before serving on the side.
- Diced zucchini.
Many cultures eat vegetables for breakfast, and there's no reason we can't either. By eating them for breakfast, you're fitting in those important servings and getting more fiber and more nutrients to boost your day. Plus you can cut down on unwanted calories by filling up on these plant foods.”
What are healthy foods to eat for breakfast? Good choices for breakfast foods will be ones that fill you up, so you don't get hungry again for a while, and they are nutrient-dense. Try whole fruits, eggs, wholemeal toast, nuts, and smoothies for a tasty and satisfying start to the day.
Do I bake my casserole covered or uncovered? ›
Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.
Do casseroles cook faster covered or uncovered? ›
In general, covering a casserole dish will cook the food faster. This is because the lid traps the heat that rises off the food instead of letting it dissipate into the oven. Covering also has the effect of moistening the food inside, like steaming, because any moisture that rises off the food is trapped by the lid.
Do you bake a casserole with the lid on or off? ›
Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.
What are three guidelines to follow when preparing casseroles? ›
Top tips for casseroles
- Cut your ingredients, such as meat, potatoes and parsnips, into similar-sized pieces to ensure they cook evenly. ...
- To save time – and washing up – use a flameproof, ovenproof casserole dish. ...
- Avoid adding flour after cooking or the raw flour taste will remain.
According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.
How can I improve my casserole? ›
Many casseroles seem to improve in flavour if kept overnight (cool them quickly and keep them in a refrigerator, by the way, once they're cold). This means it's quite possible to make two casseroles while the oven is in full swing, and keep one for the next day.
What are 3 possible advantages to preparing your own casseroles? ›
Why You Should Be Cooking More Casseroles
- They're versatile. For every set of tastebuds, there's a casserole to match. ...
- They can be nutritious. ...
- They're easy, from prep through cleanup. ...
- They feed a crowd. ...
- They're transportable and gift-able.
