Gluten Free Vegan Breakfast Casserole


Happy Mother’s Day everyone! I celebrated today by making brunch for my mom, including today’s recipe for a breakfast casserole that is gluten free and vegan option. I made my casserole with ground chicken since I eat poultry, but you could very easily substitute some tempeh for the chicken in the recipe and follow the same directions. This dish is dairy free and egg free as well! The casserole was accompanied by a fruit bowl and blueberry and raspberry GF vegan muffins. Lots of pictures below!

Gluten Free, Vegan Option Breakfast Casserole


Potato layer: potatoes, thyme, rosemary, basil, salt, and pepper.
“Sausage” layer: ground chicken (or tempeh), onion, sage, thyme, nutmeg, salt, pepper, maple syrup
“Egg” layer: Firm tofu, tomatoes, red pepper, spinach, onion, garlic, paprika, herbes de provence, salt, and pepper.
Toppings: Daiya cheddar cheese (GF Vegan), Garden of Eating Chia tortilla chips (GF, V), Cilantro


I literally started from the bottom up on prepping the layers of ingredients.

Potato Layer


  • Cut potatoes into “home fry” sized cubes
  • Add to large skillet with olive oil
  • Season with thyme, rosemary, basil, salt, and pepper
  • Let sautée, mixing occasionally, until cooked through with a light crisp (usually around 30 minutes on medium heat)
  • Line bottom of casserole dish with poatoes

“Sausage” Layer

  • Add ground chicken (or tempeh for vegan option) and some chopped onion to skillet with olive oil.
  • Season with sage, thyme, nutmeg, salt, and pepper.
  • Sautée until protein is cooked through
  • Add maple syrup, incorporate
  • Top potatoes with “Sausage” layer

 “Egg” Layer

Crumbling the tofu

Crumbling the tofu
IMG_1025 Cooked firm tofu, red pepper, onion, spinach, and tomato


Putting “egg” layer on top of the protein layer

  • Slice firm tofu and crumble into small chunks
  • Add crumbled tofu, red pepper, onion, and spinach to skillet with olive oil
  • Season with garlic, paprika, herbs de provence, salt, and pepper
  • Cook for 7-10 minutes on medium to medium-high heat
  • Add tomatoes (squeeze out excess water), cook for additional ~5 minutes on lower heat
  • Drain off excess liquid and layer on top of “Sausage” layer

Toppings and Cooking


Topping casserole with Daiya cheddar cheese


Place into 400 degree oven for 20 minutes

  • Top casserole with Daiya Cheddar Cheese, crumbled chia tortilla chips, and cilantro
  • Place in oven at 400 degrees for 20 minutes or until cheese is melted and beginning to brown on the edges of the dish


Always remember the two S’s of good cooking: season and stir!

IMG_1016 IMG_1014

Adds flavor and prevents burning!

The Spread

IMG_1036 IMG_1038 IMG_1064 IMG_1063 IMG_1065


4 thoughts on “Gluten Free Vegan Breakfast Casserole

  1. Pingback: GF Vegan Tofu Scramble Wrap | Eat. Tone. Love.

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