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Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole

This vegetarian breakfast casserole with BBQ tempeh "bacon" and potatoes is perfect for a hearty breakfast or even brunch. Delicious and super easy to make!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 212kcal
Author Sina


  • 5 medium potatoes (about 22 oz.) If you want it to be faster, you can also use store-bought southern style hash browns instead.
  • 1 medium onion, chopped
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon paprika powder
  • 10 oz silken tofu
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon paprika powder
  • 1 pinch kala namak
  • 1 teaspoon turmeric
  • 1 tablespoon corn starch
  • 1 tablespoon fresh or frozen chives, cut into rings
  • 1/2 cup vegan cheese
  • 5 oz tempeh
  • 1 tablespoon BBQ-sauce
  • 1 teaspoon paprika powder
  • 1 teaspoon soy sauce
  • 1/2 teaspoon liquid smoke (optional)
  • more vegan cheese to sprinkle on top
  • fresh chives
  • cherry tomatoes
  • green onions


  • Boil the unpeeled potatoes for about 15-20 minutes or until they're tender. Peel and cut them into cubes.
  • While the potatoes are boiling, make the BBQ tempeh "bacon": Cut the tempeh into small cubes. Heat some more oil in the pan you used for the potatoes and cook the remaining onions for about a minute. Add the tempeh and stir in the BBQ sauce, the paprika powder, the soy sauce, and if using the liquid smoke. Season with salt and pepper and cook for about 5 minutes. Set aside.
  • Heat some oil in a large pan and cook about half of the chopped onions for about 2 minutes or until translucent. Add the potatoes and season with paprika powder, salt, and pepper. Cook for about 5 minutes or until crispy and lightly brown. Set aside. If you want the recipe to be a bit quicker, you can also use store-bought southern style hash browns.
  • In a medium bowl, combine the silken tofu, the oil, the starch, the turmeric, the paprika powder and the kala namak. Whisk until smooth. Stir in the vegan cheese and the chives.
  • Fill the potatoes and the BBQ tempeh into a casserole dish and stir in the vegan egg-cheese mixture. Sprinkle with some more vegan cheese and bake for 15-20 minutes at 350 °F.
  • Serve with fresh chives, parsley, and cherry tomatoes.


Calories: 212kcal | Carbohydrates: 28g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 249mg | Potassium: 601mg | Fiber: 5g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 36.3mg | Calcium: 50mg | Iron: 1.8mg