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    Home > Vegan Breakfast Recipes

    Cheesy Vegan Breakfast Potato Casserole

    Posted: Sep 22, 2021 ยท Updated: Oct 5, 2021

    Jump to Recipe Pin Recipe
    Images of breakfast bake with text inlay that says "cheesy vegan breakfast potato caserole, one-pot, easy, gluten-free"
    This Cheesy Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, delivers plenty of flavor and nutrition to get your day (or weekend) off to a great start. You can make this recipe ahead of time and pop it into the oven 30 minutes before serving.ย 
    A cast iron griddle with vegan breakfast casserole with potatoes and vegan sausage and cheesy cashew cream.

    Savory breakfasts like this Cheesy Vegan Breakfast Potato Casserole get me out of bed and raring to go, even on weekend mornings. It is packed with protein and good fiber, both important breakfast ingredients, and is even more delicious than I can describe.

    This is a beloved recipe in our home and it's one I shared with you first back in July 2017. So many of you have since made it and written back to say you loved it. I've updated the post with new photos and more detailed instructions on how to make this breakfast casserole, and I am bringing it back to the front for newer readers.

    Part of the appeal of this dish, for me certainly, and perhaps for the others who have made it, is that it is one-pot and is one of the quickest casseroles you can put together. Chop a few potatoes, an onion and garlic, and you are pretty much done with prep.

    The creamy, cheesy sauce that makes this casserole divine comes together in a blender, and it is so good you'll likely want to glug it by itself. ๐Ÿ˜‰

    There's so much deliciousness in this dish even if you're not a savory breakfast person, even if you're not a potato person, and even if you can resist golden, crunchy food (What? Honestly? You exist?). You will still find something to love here.

    I love getting the potato-sausage mixture and the cheesy sauce ready ahead of time-- usually the night before-- so I can just bung the casserole into the oven in the morning. The delicious smell wafts across the house, waking any last remaining sleepyheads and pulling them, magnet-like, into the kitchen.

    Contents
    • Why this is the best vegan breakfast casserole you'll ever make and eat
    • Ingredients
    • Cheesy Vegan Breakfast Potato Casserole: How to make
    • FAQs
    • Related recipes
    • Cheesy Vegan Breakfast Potato Casserole Recipe

    Why this is the best vegan breakfast casserole you'll ever make and eat

    • It's SO delicious. Like OMG delicious. The tender potatoes and chewy vegan sausage are so perfect together, and the creamy, rosemary-kissed, cheesy cashew sauce that binds them all together is simply sublime.
    • It's quick. There's so little prep work involved in this recipe, besides a bit of chopping. It won't take you more than 10 minutes, tops.
    • You can make it ahead. It's easy enough -- and quick enough -- to make this recipe from scratch in under an hour, but it is also easy enough to make this ahead and keep in the refrigerator, then bake or warm before you serve.
    • It is one-pot. Make this casserole in an oven-safe or cast iron skillet for easy cleanup. If you don't have either, transfer the potatoes, sausage and sauce to a baking dish and then bake.
    • It is everyone friendly. The recipe is gluten-free and soy-free. You can make it nut-free, see the ingredients list below to learn how. I find casseroles to also be extremely kid friendly (case in point vegan tater tot casserole and vegan hash brown casserole), and this breakfast casserole is definitely one of Jay's all-time favorites. If you have picky eaters of your own, kid or adult, this is the recipe to make them gorge.
    Overhead photo of a cast iron skillet with a cheesy vegan breakfast potato casserole and a green napkin.
    Overhead shot of a Cheesy Vegan Breakfast Potato Casserole in a brown and white oval baking dish against a black background.

    Ingredients

    • Onions. Any kind, I usually use red. But sweet or yellow onions are just as good.
    • Garlic. For lots of flavor.
    • Parsley. You will use this in the recipe and as a garnish after the casserole has baked. But if you wish you can leave it out.
    • Vegetable oil. Just a little, to saute the veggies.
    • Potatoes. Any kind of potatoes work here, including russet, yellow, and red.
    • Vegan Italian sausage. This is preferred but you can use any other kind of vegan sausage. Avoid anything with a very strong flavor, like a vegan chipotle sausage. If gluten-free and soy-free make sure you read labels. I have made this recipe with nearly every brand of vegan sausage on the market, but this time I used Beyond Sausage.
    • Cashews. Blending your own cashew cream for this recipe is really worth it, and that way you can make it exactly as tasty as you want it to be. If you are nut-free, use a nut-free nondairy milk and add two tablespoons of cornstarch, then proceed with the rest of the recipe.
    • Onion powder. For flavor.
    • Garlic powder. For more flavor.
    • Nutritional yeast. There is no vegan cheese in this recipe and all the cheesiness here comes from delicious and healthy nutritional yeast.
    • Rosemary. Rosemary and potatoes are a match made in heaven.
    • Sage. I love the smokiness of the sage with the Italian sausage.
    • Salt and ground black pepper to taste.

    Cheesy Vegan Breakfast Potato Casserole: How to make

    • Diced potatoes in glass bowl.
      Dice and cook potatoes until tender
    • Cashews in blender with water, nutritional yeast, garlic and onion powders, salt and pepper
      Soak cashews in blender with water, onion powder, garlic powder, nutritional yeast, rosemary or sage and salt and ground black pepper to taste.
    • Cashew cream in blender
      Blend into a very smooth cream/milk.
    • Onions and garlic added to a cast iron skillet
      Add oil to a skillet and add the onions, garlic, parsley, rosemary/sage and salt and ground black pepper.
    • Sauteed garlic and onions in cast iron skillet
      Saute until the onions are translucent.
    • Sausages sauteing in a cast iron skillet with wooden spoon.
      Add the vegan sausage to the skillet and mix.
    • Sausages and onions and potatoes in cast iron skillet with wooden ladle.
      Add potatoes and mix, and cook everything together about five minutes.
    • Cashew cream added to cast iron skillet with onions and sausages
      Pour cashew cream over the top. Place in 350-degree oven for 30 minutes, then broil for 5 minutes.
    • Serve hot or at room temperature.

    FAQs

    Can I add more veggies to this casserole?

    You definitely can. Add zucchini, mushrooms, sweet potatoes or carrots or even spinach. Zucchini, mushrooms, carrots and spinach can be added to the skillet directly, but cook the sweet potatoes before adding them, as you would the potatoes.

    Can I add tofu to the recipe?

    Yes, if adding tofu use super firm tofu or extra firm with the water pressed out, and cut into cubes. Season the tofu preferably, even if it is with just salt and pepper, or use your favorite Italian seasoning. Add to the pan when you'd add the sausages. You can also use tempeh.

    Can I make this ahead of time and how do I store it?

    You can put the casserole together up to a week in advance. Cover tight with cling wrap and refrigerate for a couple of days, and freeze for longer storage. Thaw and bake before serving.
    To store after baking, simply cover and refrigerate or place in a freezer-safe container and freeze. Reheat before serving.

    Vegan casserole with potatoes and sausage and herbs served in a black bowl with a fork.

    Related recipes

    • One-Pot Vegan Tater Tot Casserole
    • Vegan Mushroom Rice Casserole
    • Vegan Zucchini Breakfast Strata
    • Vegan Sausage Breakfast Lasagn
    • Vegan Cabbage Casserole
    • Vegan Mushroom Rice Casserole
    Front closeup of a vegan cheezy breakfast casserole in cast iron skillet with green napkin.
    Closeup showing sausage and potatoes with creamy filling in the breakfast casserole.
    Cheesy Vegan Breakfast Casserole

    Cheesy Vegan Breakfast Potato Casserole Recipe

    This Cheesy Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, delivers plenty of flavor and nutrition to get your day (or weekend) off to a great start. You can make this recipe ahead of time and pop it into the oven 30 minutes before serving.ย 
    4.99 from 93 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast/Brunch
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Breakfast Casserole
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 6 servings
    Calories: 325kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • 10-inch cast iron skillet or oven-safe skillet
    • If not using an oven-safe or cast iron skillet, you will also need a baking dish.

    Ingredients 
    US Customary - Metric

    • 1 teaspoon vegetable oil
    • 1 medium onion (finely chopped)
    • 3 cloves garlic (finely chopped)
    • 2 tablespoon parsley (chopped)
    • 1 teaspoon rosemary (or sage)
    • 3 medium potatoes (red or yellow or russet, cut in a โ…“rd inch dice)
    • 14 oz vegan Italian sausage (roughly chopped)
    • ยฝ teaspoon red pepper flakes
    • Salt to taste

    For the cheesy sauce:

    • ยพ cup raw cashews (soak for 30 minutes unless using a high-powered blender)
    • 1ยฝ cups water
    • 2 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ยผ cup nutritional yeast
    • ยฝ teaspoon rosemary (or sage)
    • Salt and ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F.
    • Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.
    • Cook the potatoes.
      In a microwave: Place the diced potatoes in a microwave-safe dish and add 1 tablespoon water. Cover and nuke on high for five minutes or until potatoes are tender.
      On the stovetop: Place the potatoes in a saucepan, cover with water by an inch, then bring to a boil. Cover, turn heat to a simmer, and cook the potatoes 10 minutes or until very tender. Drain the water and reserve the potatoes.
    • In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.
    • Add the onions, garlic, parsley and rosemary (or sage) to the oil. Season with salt and ground black pepper and saute, stirring, for five minutes over medium heat or until the onions are soft.ย 
    • Add the sausage and potatoes and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed.
    • If you are using a cast iron or a stove-to-oven skillet, arrange the potato mixture in an even layer and pour the cheesy sauce over it evenly. If using a baking dish, like I did, transfer the potato sausage mixture to the baking dish and pour the cheesy sauce on top.
    • Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on the potatoes and cheesy sauce.
    • Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.

    Recipe notes

    • I've made this recipe with different varieties of potatoes, and they all work, but russets are my favorite because they thicken the sauce nicely and make it even creamier.
    • You can add more vegetables to this casserole, including zucchini, mushrooms, sweet potatoes or carrots or even spinach. Zucchini, mushrooms, carrots and spinach can be added to the skillet directly, but cook the sweet potatoes before adding them, as you would the potatoes.
    • To replace the cashews with a nut-free option, use 1.5 cups of any nut-free nondairy milk and add 2 tablespoon cornstarch to the blender.
    • You can use any vegan sausage you like, but Italian sausage is preferred. Avoid using a sausage with a very strong flavor, like chipotle sausage, as it will overwhelm the other flavors.
    • You can also use cubed, seasoned tofu or tempeh instead of the sausage.ย 
    • Use no-salt seasoning in the sausage-potato mixture to reduce your salt intake and add flavor.
    • You can put the casserole together a day or two earlier and bake the morning you plan to serve.

    Nutrition

    Calories: 325kcal | Carbohydrates: 31g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 648mg | Fiber: 4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Ashlynn

      March 11, 2022 at 1:29 pm

      Hi! I was wondering if anyone has tried to make this in a slow cooker with any success. Any advice or thoughts would be greatly appreciated!

      Reply
    2. Sue Duffy

      December 23, 2021 at 7:29 pm

      5 stars
      I am not vegan, but made this last year for nephew and his wife who are vegans for Christmas Brunch. My nephew asked if I was going to make
      the "Christmas Crack" casserole again this year. Of course I am. So it is delicious and incredibly easy to make. You do not have to be Vegan to enjoy this dish.

      Reply
      • Vaishali

        December 24, 2021 at 9:31 am

        Hi Sue, that's an awesome nickname! Love it. ๐Ÿ™‚ So happy you and your family have enjoyed the casserole.

        Reply
      • Julie

        March 03, 2022 at 5:40 pm

        Can I add bell peppers to this dish? If so, how much would I add? I would also be adding spinach and mushrooms.

        Reply
    3. Elena

      October 08, 2021 at 3:01 pm

      5 stars
      Another easy-to-follow and delicious recipe! Definitely right for every meal. Thank you for sharing!

      Elena xx

      Reply
      • Vaishali

        October 08, 2021 at 4:48 pm

        So happy to hear, Elena!

        Reply
    4. Jenni

      October 02, 2021 at 9:55 am

      5 stars
      This was SO DELICIOUS!!! I rarely buy meat analogs, and was never a fan of sausages but gave this a try anyway, following the recipe exactly. Iโ€™m so glad I overcame my hesitancy, because this combination of creamy and savory hits the spot.
      Thank you for sharing the recipe!

      Reply
      • Vaishali

        October 24, 2021 at 10:43 pm

        So happy to hear, Jenni. The vegan sausage is definitely great in this. ๐Ÿ™‚ Thanks for letting me know you tried it.

        Reply
    5. Donna Griffard

      September 26, 2021 at 12:43 pm

      5 stars
      Tempeh worked great in this! There was no vegan sausage in our little town so I browned some tempeh with Braggs in a skillet and added chunks of it to the potato mixture. Recipe worked well but I added a lot of water to the โ€œcheeseโ€ sauce to make it pourable. I also did not need to broil it. It was brown enough on top when I baked it and had gotten very crusty. Good recipe! We will make it again and add some peas and carrots perhaps!

      Reply
      • Vaishali

        September 26, 2021 at 12:54 pm

        Hi Donna, I had forgotten to add the water to the recipe when I posted this last week and had added it in later--you need 1 1/2 cups, and the sauce should be quite runny. I am happy you still loved it. Thanks for letting me know.

        Reply
    6. Deb

      September 26, 2021 at 12:04 pm

      5 stars
      This dish is amazing! What a perfect Sunday brunch. My husband and I love it, and are looking forward to the leftovers. Another fabulous recipe! Thank you so much for sharing!

      Reply
      • Vaishali

        September 26, 2021 at 12:54 pm

        Deb, so happy you loved it! Thanks for letting me know. ๐Ÿ™‚

        Reply
    7. Amy D

      September 22, 2021 at 12:25 pm

      Looks tasty! Do you think it would be good with just potatoes and lots of extra vegetables, no vegan sausage or tofu or anything?

      Reply
      • Vaishali

        September 22, 2021 at 1:05 pm

        Hi Amy, you definitely can. The sausage or tofu would add some protein, important for breakfast, but you can make this with veggies only and it'd be delicious.

        Reply
    8. Jamie

      July 15, 2021 at 7:45 pm

      This sounds so good! Do you have a suggestion for a substitute for cashews? My daughter is allergic to those and to pistachios. I miss cooking with them! Thanks

      Reply
      • Vaishali

        July 16, 2021 at 11:31 am

        Hi Jamie, you can use pumpkin seeds instead of the cashews for the cheezy sauce! Hope you try.

        Reply
    9. Sheila

      March 09, 2021 at 11:37 am

      I made this and it is delicious!! It's definitely going to be an oft-repeated dish in my household. Thanks!! I'd love to upload my video/photo, but don't see how to do it here.

      Reply
      • Sheila

        March 09, 2021 at 11:38 am

        5 stars
        Also meant to give it a 5-star rating.

        Reply
      • Vaishali

        March 09, 2021 at 11:54 am

        Hi Sheila, so happy you made it. I'd love to see it! If you have an Instagram account can you share the photo there and tag me @holycowvegan? Otherwise email at myveganworld@gmail.com. Thanks!

        Reply
    10. Brenda Kuciemba

      March 07, 2021 at 11:08 am

      5 stars
      Delicious! Wonderful for brunch.

      Reply
    11. Hannah

      November 07, 2020 at 6:50 pm

      5 stars
      My family and I have made this recipe probably every other weekend for the past couple of years. I donโ€™t know how I havenโ€™t commented before. We absolutely love it. I am gluten free and sub Morningstar vegan chorizo in place of the sliced sausage and itโ€™s still very good! We even make it ahead the night before sometimes and it still turns out as great as if we made it right before baking. Thanks for giving us a Saturday staple for years to come! Yum!

      Reply
    12. Anonymous

      October 26, 2020 at 8:39 pm

      Hello,
      Are we supposed to use the water used to soak the cashews in the sauce too? Just want to make sure it won't be too runny. Thanks.

      Reply
      • Vaishali

        October 26, 2020 at 9:41 pm

        Yes, use the water!

        Reply
    13. Jill

      October 17, 2020 at 3:12 pm

      5 stars
      Just as a recipe note for myself...1/2 tsp salt and 2-3 tblsp lemon juice to cheese sauce. Double recipe to bake in 9x13 dish. Thanks for the recipe! Even meat eaters enjoyed!

      Reply
      • Vaishali

        October 26, 2020 at 9:41 pm

        So happy to hear.

        Reply
    14. Autumn

      September 08, 2020 at 9:54 am

      5 stars
      Vaishali, this is AMAZING!!! I use the tofurky Italian sausages, although I usually eat oil free so I may try to make my own from oats one day. This recipe is so good! I have made it about 5 times in 3 weeks. Just amazing! THANK YOU!! This will definitely be a staple in my home from now on.

      Reply
      • Vaishali

        October 26, 2020 at 9:42 pm

        So happy you enjoyed it!

        Reply
    15. Christina Patra

      July 21, 2020 at 5:21 pm

      Hi is this the temperature for a fan forced oven? Looking forward to making it for friends this weekend ๐Ÿ™‚

      Reply
    16. Dwayne Gilbert

      May 17, 2020 at 12:11 pm

      Can this be done in a slow cooker

      Reply
    17. Brittney Derrick

      May 08, 2020 at 10:10 am

      5 stars
      Love this casserole. It's a new go-to in our house. Even my Omni mom who purses her lips at most meat substitutes and tofu, LOVED this. I made it for Christmas morning and will make it again for Mother's Day brunch. So easy to mix it up with different vegetables too! Thank you for this amazing recipe!

      Reply
      • Vaishali

        May 08, 2020 at 1:16 pm

        Excited to hear!

        Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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