Vegan Low Carb Breakfast Casserole
A high protein, low carb vegan breakfast casserole packed with delicious bits of vegan sausage and fresh greens and herbs baked in creamy tofu. On top is a crispy, crackly, savory topping of vegan cheddar cheese. There are 19 grams of protein in each serving and you need just 10 ingredients!
Servings: 6 servings
Calories: 455kcal
Equipment
- 10-inch cast iron skillet or oven-safe skillet (alternatively use any skillet and a 9- or 10-inch baking dish)1
Ingredients
- 1 tablespoon avocado oil or any neutral oil
- 14 oz vegan sausage (crumbled. You can also use a beef substitute)
- 2 tablespoons fresh herbs (chopped. I used a combination of sage and oregano. If using dried herbs, use 2 teaspoons total)
- 4-5 cups Swiss chard (or any fresh greens, including kale and spinach, thinly chopped)
For the tofu cream
- 14 oz super-firm tofu/high-protein tofu (or extra firm tofu, cubed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (or onion flakes)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 cup vegan heavy cream
- Salt and ground black pepper to taste (can use red pepper flakes for an added kick)1
- 1 cup vegan cheddar shreds (divided)
Instructions
- Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Make a smooth tofu cream by blending the tofu, garlic and onion powders, nutritional yeast, dried oregano, salt, pepper and heavy cream along with ½ cup water.
- Heat the oil in a 10-inch cast iron skillet or any oven-safe 10-inch skillet. (If you don't have an oven-safe skillet, you can transfer the sausage-veggie mixture to a lightly oiled, 9- or 10-inch oven-safe baking dish before adding the tofu cream).
- Add the crumbled vegan sausage to the skillet and saute a couple of minutes until it begins to brown.
- Stir in the herbs. Then add the greens (finely shredded) to the skillet. It will look like a lot when you add them but they will quickly wilt down. Saute the greens until they have wilted down.
- Stir in ½ cup of the vegan cheddar cheese shreds, reserving the rest for the top. Season with salt and ground black pepper or red pepper flakes as needed.
- Turn off the heat and stir in the tofu cream (if not using an oven safe skillet pour the filling into the prepared baking dish at this point, then stir in the tofu). The tofu cream will be thick. Use a ladle to mix it with the sausage and greens.
- Sprinkle the remaining cheddar shreds on the top of the tofu-sausage mixture.
- Bake for 30 minutes. Turn on the broiler in the last 3-4 minutes of baking to get a crispy top. Keep a close eye when you turn on the broiler as the top can burn quickly.
- Wait 10 minutes, then serve hot or warm.
Nutrition
Calories: 455kcal | Carbohydrates: 17g | Protein: 19g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 428mg | Potassium: 417mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1586IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg