Vegan Tater Tot Breakfast Casserole
A hearty, crowd-pleasing vegan breakfast casserole loaded with plant-based eggs, vegan sausage, colorful bell peppers, onion, and a crispy tater tot topping. Perfect for weekend brunch, holiday mornings, or make-ahead meal prep.
Ingredients
- 2 tbsp olive oil, divided
- ½ yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 8 oz vegan breakfast meat (tempeh bacon, vegan sausage patties, or a combination)
- 4 oz vegan cream cheese
- Non-stick cooking spray
- 12 oz liquid vegan egg (Just Egg recommended)
- 1 bag (28–32 oz) frozen tater tots
- Fresh parsley, for garnish
Instructions
- If using frozen vegan sausage or meat, set it out on a plate to soften slightly while you prep the vegetables. It does not need to fully thaw.
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, both bell peppers, onion powder, cumin, smoked paprika, salt, and pepper. Cook for 5 to 7 minutes until softened. Add garlic and cook for 30 more seconds.
- Push the veggies to one side of the pan. Add the remaining tablespoon of oil to the empty side. Add the vegan meat and break it apart with a wooden spoon. Cook for about 3 minutes until browned. Combine the meat and veggies together.
- Turn off the heat. Add the vegan cream cheese to the pan and stir until fully combined and melted into the mixture. Taste and adjust salt as needed.
- Spray a 10-inch cast iron skillet or baking dish with non-stick spray. Transfer the veggie and meat mixture into the skillet and press it down evenly into the bottom.
- Pour the liquid vegan egg evenly over the top of the filling.
- Starting from the outer edge, place frozen tater tots in a single layer across the entire surface of the casserole until fully covered.
- Bake uncovered for 35 to 45 minutes, or until the vegan egg has fully set and the tater tots are golden brown and crispy.
- Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh parsley. Serve with ketchup or hot sauce on the side.
Notes
- Just Egg is the only brand that has been tested in this recipe. Other brands may not set properly.
- For a deeper or smaller dish, expect a longer bake time. If the egg is still liquid in the center after 45 minutes, continue baking in 5-minute increments. Finish under the broiler briefly if needed to crisp the top.
- To make ahead: Assemble the casserole but do not bake. Cover and refrigerate overnight. Bake as directed in the morning, adding 5 to 10 extra minutes as needed.
- To freeze: Bake and cool completely. Slice into portions and freeze in airtight containers for up to 2 months. Reheat in the microwave or oven.
- To skip the vegan meat: Simply add extra vegetables in its place.
- For a nut-free cream cheese, try Tofutti brand or omit entirely.