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. 😉
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
- 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.
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
Dice and cook potatoes until tender 
Soak cashews in blender with water, onion powder, garlic powder, nutritional yeast, rosemary or sage and salt and ground black pepper to taste. 
Blend into a very smooth cream/milk. 
Add oil to a skillet and add the onions, garlic, parsley, rosemary/sage and salt and ground black pepper. 
Saute until the onions are translucent. 
Add the vegan sausage to the skillet and mix. Add potatoes and mix, and cook everything together about five minutes. 
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
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.
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.
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.
Related recipes
Cheesy Vegan Breakfast Potato Casserole Recipe
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
- 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 ⅓rd inch dice)
- 14 oz vegan Italian sausage (roughly chopped)
- ½ teaspoon red pepper flakes
- Salt to taste
For the cheesy sauce:
- ¾ cup raw cashews (soak for 30 minutes unless using a high-powered blender)
- 1½ cups water
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup nutritional yeast
- ½ teaspoon rosemary (or sage)
- Salt and ground black pepper to taste
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.
- 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.
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.
- 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.
Elizabeth
How can I add tofu to this recipe?
ElizabethB
I think pressing the tofu and then making an Italian seasining marinade would work. Maybe a firm tofu?
ALFR
I was thinking the same thing! I'd love add a tofu scramble vibe. Did you try it?
DJ
You're recipe looks delicious. I am looking forward to perusing your recipe collection!
I would like to request a cooking alternative for those of us who either do not have access to, or have made the choice not to expose ourselves to microwaves.
Thanks.
Vaishali
Hi DJ, just place the potatoes with water in a saucepan and boil them until tender, as you'd do for mashed potatoes. Don't let them get so soft that they get waterlogged, though, so check frequently.
Paige
Delicious flavor, just made it for the first time. Think I over did my potatoes because they were softer than I like. Could I just put them in the pan raw and have them cook in the oven instead of the microwave and oven?
Julia
10/10. Easy, healthy and tastes great. Also a versatile base recipe to make slight changes to depending on what you feel like or have to hand. I'm planning to make this as part of a Christmas brunch we're hosting next week. I think I'll try adding some mushrooms and bell pepper and swapping out the sausage links for crumbled vegan breakfast patties.
Brenda
Made this for group brunch and everyone - vegan and non-vegan - loved it! Thank you so much for sharing your recipe.
SJ
Do you drain the cashews or use the soaking water?
Vaishali
Use the water!
Robin Wagar
In the write up about the cashew sauce you mentioned turmeric but it is not in the list of ingredients for the casserole. How much turmeric did you use. I want to make this Friday for our daughter and family who are coming to visit and are Vegan.
Thank you
Vaishali
1/2 a teaspoon!
Robin Wagar
Thank you!
Olivia
Can I replace the cashews with anything? Making this for a brunch and one little girl has a cashew allergy.
Vaishali
Pumpkin seeds.
James Blowers
Hi, thank you very much for sharing this recipe. It was great! My whole family enjoyed it this morning. In fact, I was very pleasantly surprised that the five of us (ranging from whole food/Vegan to carnivore) finished off the entire thing. Thanks again!
Dianna
Amazing!! I took it to work for a staff pot luck!this will be a go-to for me. Thank you!
Vaishali
Happy to hear that!
Sabrina
No microwave home what do you suggest to do with the potatoes??
Vaishali
Place the potatoes in a saucepan, cover with water and bring to a boil. Cover with a lid and let them boil about 10 minutes or until tender.
Liane
Can this recipe be made in advance, then freeze, thaw and cook? I’m wanting an easy Christmas morning option to just pop in the oven. Thanks!
Nancy
Sounds great & easy! Can I use tahini instead of the soaked cashews? What quantity?
Steph
Ohhh my... I love what you started here. I have a problem with taking a recipe like this and then added my own twists ... I could list them all but... Then it's a whole other recipe now isn't it?
This is great! Thank you so much for adding a new bit of excitement to my morning meals... Yummmmy! Already shared it with some friends!
Lynn
Hi,
Just wondering if it would be possible to substitute a vegan cheese instead of making the cashew cheese for my daughter who has a tree nut allergy?
Vaishali
Yes add the vegan cheese over the potatoes. Your casserole might be a bit dry though so for a better texture combine a cup of any nondairy milk with the other ingredients in the cheesy sauce except the cashews and water and pour over the potatoes before adding the cheese.
Supriya
This was a unanimous hit at our house and gave us something to nibble on throughout the day. I added a bottle of Just Egg egg replacer to the cheese sauce (got the idea from your leek and spinach frittata recipe) and added some tortillas in the middle of the casserole (that is, I poured half the mix in the casserole dish, layered some corn tortillas, then poured the rest of the batter in). It was so yummy, and everyone kept raving about it. I have made so many of your yummy recipes over the years and have yet to find one we didn’t all love. Thanks for all you do on this site!
Vaishali
Supriya, so great to hear and thanks for the kind words. Great idea to add tortillas and love the egg replacer use too! Bravo ?
Cherilyn Thrush
I’d love to use sweet potatoes instead of regular potatoes. Would I cook them the same way?
Vaishali
Yes lower the microwave time a bit if needed!
Cherilyn Thrush
Perfect! Thank you so much!
Karma
How much is in one serving ?
Stef
Holy cow is right! This is SO freaking good! I only had 2 sausages on hand, so I added some Lightlife bacon. I also threw in a few handfuls of baby spinach and kale. I wasn’t sure about draining the water from the cashews or not, so I did. Then, I ended up adding some unsweetened almond milk to the cheesy sauce. This was eggy and savory and awesome! Thank you!
Laurel
THIS WAS SO GOOD!!! We needed a vegan alternative to our traditional Christmas egg casserole and this came up in a search. We all loved it-- vegans, vegetarians and carnivores. We used Hillary breakfast sausages and made it the day before. It looked like it had soaked up the "cheese" sauce and would be dry but wasn't at all after baking. Several of us added hot sauce to it upon serving and the youngest teen ate it as made. Super new dish for us to have for dinner, Christmas, breakfast, whatever. And one I can take to the carnivore extended family gatherings if doubled or tripled. Thank you!!
Ericka
Trying this this morning, and so far so good. I also wasn’t sure whether to include the soaking liquid based on the instructions (when I did it came out thin?), and didn’t see an instruction for which size baking dish to use. Those two clarifications would be helpful. I didn’t have any Italian sausage, so I had to substitute apple sage sausage. I think it’ll still be fantastic. Eagerly waiting for it to come out of the oven. Thanks for the recipe!
Ash
For the cheesy sauce do you use the water that the cashews are soaked in or do you strain them first?
Vaishali
You can use the soaking liquid!
Robin
I had to add another handful of cashews as the sauce was too runny. However, it turned out great! I made it with frozen diced potatoes, and put the sauce in while vegges were in skillet. That thicken the sauce quickly - very good. Thank you!
Netta
I am making this for breakfast tomorrow, can't wait. I love the sound of that sauce. Your magic cheesy sauce is one of our favorites.