Loaded Breakfast Casserole

Gluten-free option , Nut-free option

This breakfast casserole is great to serve a crowd or to prep in the beginning of the week and enjoy each morning. It’s loaded with tofu, veggies, vegan cheese and spices. Serve it with a slice of toast, Tofu “Bacon” and Sweet Potato Hash for a breakfast that will fuel you for the day.

The Loaded Breakfast Casserole is a hearty and flavorful dish that’s perfect for starting your day with a satisfying meal. Packed with a variety of ingredients, it brings together classic breakfast favorites in a convenient and delicious format. This casserole typically includes ingredients like crispy bacon or sausage, scrambled eggs, diced potatoes, melted cheese, and sometimes even vegetables like bell peppers and onions. The result is a comforting and filling dish that provides a great balance of protein, carbs, and savory flavors.

One of the advantages of a loaded breakfast casserole is its versatility. You can customize it according to your preferences, whether you’re a meat lover or prefer a vegetarian option. You can also adjust the seasonings and types of cheese to suit your taste. This casserole is not only great for leisurely weekend brunches but also for meal prepping ahead of a busy week. You can prepare it the night before, refrigerate it, and then simply bake it in the morning for a no-fuss breakfast.

When serving, a loaded breakfast casserole is often accompanied by sides like fresh fruit, toast, or a simple salad to add a touch of freshness and balance to the meal. Whether you’re hosting a gathering or simply want a comforting breakfast option that feeds a crowd, the loaded breakfast casserole is a go-to choice that brings together classic breakfast flavors in a convenient and satisfying way.

PREP TIME: 20 minutes, plus inactive time to press tofu

COOK TIME: 1 hour 8 minutes

YIELD: 8 servings

INGREDIENTS:

• 1 tbsp (15 ml) olive oil, plus more for pan
• 1 medium-sized white onion, chopped small (about 1 cup [160 g])
• 1 red bell pepper, seeded and chopped small (about 1 cup [149 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 2 (14- to 16-oz [396- to 453-g]) packages firm or extra-firm tofu, drained and pressed
• ½ tsp ground turmeric
• 1 tsp onion powder
• 2 tsp (5 g) garlic powder
• 2 tsp (4 g) paprika
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ cup (120 ml) plain, unsweetened rice milk
• ⅓ cup (26 g) nutritional yeast
• 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
• 1 lb (453 g) russet potatoes, peeled and diced into ½ to 1” (1- to 2.5-cm) pieces (about 3 cups)
• 1½ cups (170 g) vegan Cheddar shreds, divided (nut-free if needed)
• Chopped green onion, for topping

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C) and oil a 9 x 13–inch (23 x 33–cm) baking dish. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper. Cook, stirring often, for 5 to 7 minutes, or until the onion is translucent and the bell pepper is fork-tender. Stir in the garlic and cook for 30 seconds to 1 minute, or until the garlic is fragrant. Remove from the heat and set aside.
3. Crumble the tofu into a large bowl. Add the turmeric, onion powder, garlic powder, paprika, salt, black pepper, rice milk, nutritional yeast, soy sauce, potatoes, and 1 cup (113 g) of the Cheddar shreds. Mix until combined. Mix in the cooked veggies.
4. Pour the mixture into the prepared baking dish. Evenly sprinkle the top with the remaining ½ cup (56 g) of Cheddar shreds.
5. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes, or until the Cheddar is melted and the potatoes are fork-tender.
6. Remove from the oven and let cool slightly. Serve topped with chopped green onion.