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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. Elizabeth

      March 28, 2020 at 8:20 am

      How can I add tofu to this recipe?

      Reply
      • ElizabethB

        April 23, 2020 at 9:42 pm

        I think pressing the tofu and then making an Italian seasining marinade would work. Maybe a firm tofu?

        Reply
      • ALFR

        April 29, 2020 at 12:31 pm

        I was thinking the same thing! I'd love add a tofu scramble vibe. Did you try it?

        Reply
    2. DJ

      March 05, 2020 at 9:23 am

      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.

      Reply
      • Vaishali

        March 05, 2020 at 11:36 am

        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.

        Reply
        • Paige

          December 01, 2020 at 3:27 pm

          5 stars
          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?

          Reply
    3. Julia

      December 20, 2019 at 3:31 pm

      5 stars
      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.

      Reply
    4. Brenda

      December 06, 2019 at 12:54 pm

      5 stars
      Made this for group brunch and everyone - vegan and non-vegan - loved it! Thank you so much for sharing your recipe.

      Reply
    5. SJ

      September 28, 2019 at 3:48 pm

      Do you drain the cashews or use the soaking water?

      Reply
      • Vaishali

        September 29, 2019 at 10:21 am

        Use the water!

        Reply
    6. Robin Wagar

      January 23, 2019 at 2:28 pm

      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

      Reply
      • Vaishali

        January 23, 2019 at 2:42 pm

        1/2 a teaspoon!

        Reply
        • Robin Wagar

          January 23, 2019 at 4:10 pm

          Thank you!

          Reply
      • Olivia

        October 02, 2020 at 5:13 am

        Can I replace the cashews with anything? Making this for a brunch and one little girl has a cashew allergy.

        Reply
        • Vaishali

          October 02, 2020 at 9:32 am

          Pumpkin seeds.

          Reply
    7. James Blowers

      December 25, 2018 at 4:47 pm

      5 stars
      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!

      Reply
    8. Dianna

      December 21, 2018 at 1:59 pm

      5 stars
      Amazing!! I took it to work for a staff pot luck!this will be a go-to for me. Thank you!

      Reply
      • Vaishali

        December 21, 2018 at 3:48 pm

        Happy to hear that!

        Reply
        • Sabrina

          December 17, 2019 at 12:47 pm

          No microwave home what do you suggest to do with the potatoes??

          Reply
          • Vaishali

            December 17, 2019 at 1:38 pm

            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.

            Reply
    9. Liane

      December 13, 2018 at 3:22 pm

      Can this recipe be made in advance, then freeze, thaw and cook? Iโ€™m wanting an easy Christmas morning option to just pop in the oven. Thanks!

      Reply
    10. Nancy

      December 10, 2018 at 6:49 pm

      Sounds great & easy! Can I use tahini instead of the soaked cashews? What quantity?

      Reply
    11. Steph

      December 01, 2018 at 6:30 pm

      5 stars
      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!

      Reply
      • Lynn

        December 09, 2018 at 2:55 pm

        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?

        Reply
        • Vaishali

          December 09, 2018 at 5:17 pm

          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.

          Reply
      • Supriya

        November 21, 2020 at 4:57 pm

        5 stars
        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 didnโ€™t all love. Thanks for all you do on this site!

        Reply
        • Vaishali

          November 22, 2020 at 7:44 pm

          Supriya, so great to hear and thanks for the kind words. Great idea to add tortillas and love the egg replacer use too! Bravo ?

          Reply
    12. Cherilyn Thrush

      November 25, 2018 at 3:53 pm

      5 stars
      Iโ€™d love to use sweet potatoes instead of regular potatoes. Would I cook them the same way?

      Reply
      • Vaishali

        November 25, 2018 at 4:34 pm

        Yes lower the microwave time a bit if needed!

        Reply
        • Cherilyn Thrush

          November 25, 2018 at 6:43 pm

          Perfect! Thank you so much!

          Reply
        • Karma

          February 17, 2020 at 5:45 pm

          How much is in one serving ?

          Reply
    13. Stef

      November 18, 2018 at 9:46 pm

      5 stars
      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 wasnโ€™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!

      Reply
    14. Laurel

      December 25, 2017 at 12:02 pm

      5 stars
      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!!

      Reply
    15. Ericka

      December 03, 2017 at 1:10 pm

      5 stars
      Trying this this morning, and so far so good. I also wasnโ€™t sure whether to include the soaking liquid based on the instructions (when I did it came out thin?), and didnโ€™t see an instruction for which size baking dish to use. Those two clarifications would be helpful. I didnโ€™t have any Italian sausage, so I had to substitute apple sage sausage. I think itโ€™ll still be fantastic. Eagerly waiting for it to come out of the oven. Thanks for the recipe!

      Reply
    16. Ash

      September 24, 2017 at 12:24 pm

      For the cheesy sauce do you use the water that the cashews are soaked in or do you strain them first?

      Reply
      • Vaishali

        September 25, 2017 at 12:37 am

        You can use the soaking liquid!

        Reply
        • Robin

          March 15, 2020 at 6:12 pm

          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!

          Reply
    17. Netta

      July 09, 2017 at 12:47 am

      5 stars
      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.

      Reply
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    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. 

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    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. 

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