I wake up and think about a warm pan on the table. This vegan breakfast casserole waits in the fridge. We build it the night before and it bakes while coffee drips. The top turns golden. The center stays soft. Each bite brings bread cheese sausage and greens. Simple food for a calm morning. I use tofu and chickpea flour for the egg base. It blends smooth and pours like custard. Bread soaks it up and holds the shape. We get the same cozy feel you know from breakfast casserole. I call this my easy vegan breakfast fix. It fits a slow weekend and a busy week. I keep the flavors clean. Kale wilts. Onion sweetens. Plant sausage gives a little heat. If you like raw vegan breakfast ideas this one is not raw yet it plays nice with a fruit bowl that is. It belongs with vegan breakfast recipes and plain breakfast plans. Some folks even make a breakfast casserole with bisquick. We keep sourdough and skip mixes. The result tastes bright and steady.
Table of Contents
- 1) Key Takeaways
- 2) Easy Overnight Vegan Breakfast Strata with Sausage and Kale Recipe
- 3) Ingredients for Overnight Vegan Breakfast Strata with Sausage and Kale
- 4) How to Make Overnight Vegan Breakfast Strata with Sausage and Kale
- 5) Tips for Making Overnight Vegan Breakfast Strata with Sausage and Kale
- 6) Making Overnight Vegan Breakfast Strata with Sausage and Kale Ahead of Time
- 7) Storing Leftover Overnight Vegan Breakfast Strata with Sausage and Kale
- 8) Try these Breakfast next
- 9) Overnight Vegan Breakfast Strata with Sausage and Kale
- 10) Nutrition
1) Key Takeaways
We build a cozy bake that meets a calm morning. We call it Vegan Breakfast Casserole, and it treats bread greens and plant sausage with care. The method stays simple. The flavor reads savory and bright. The texture feels tender on the inside and crisp on top.
Lila at Lila Cooks leans on make ahead prep. We press cubes of sourdough into a tofu based custard. The pan rests in the fridge, then bakes while coffee brews. Cleanup stays light. Joy comes fast.
This recipe fits vegan breakfast recipes and easy vegan breakfast plans. It pairs well with fruit or a crisp salad. It works for a holiday brunch or a weekday meal prep box. The playbook stays steady and forgiving.
2) Easy Overnight Vegan Breakfast Strata with Sausage and Kale Recipe
I wake up and crave comfort. I reach for a pan that we filled last night. Vegan Breakfast Casserole sits ready. Vegan Breakfast Casserole smells like toasted bread and warm spice. We slide it into a hot oven and sip coffee. Ten minutes in, the top starts to bronze. The center sets soon after. We call folks to the table and pass hot sauce.
As the author here, I share what we cook at home. I am Lila from Lila Cooks, and I love when simple steps give big payoffs. This dish checks that box. It tastes like diner eggs yet stays plant based. I think of it as a plant based breakfast bake that never lets me down.
The method feels friendly. We brown vegan sausage. We soften onion and kale. We blend a silky custard. We soak bread that likes a sturdy crumb. No stress, no guesswork. If you prefer a dairy free breakfast casserole that feels classic, this one makes sense.
3) Ingredients for Overnight Vegan Breakfast Strata with Sausage and Kale
Day old sourdough Firm cubes hold shape, drink custard, and give a crisp top with a soft middle.
Vegan breakfast sausage Browned bits bring smoke and pepper. The savory notes anchor each bite.
Kale Tender leaves wilt and sweeten in the pan. Stems stay out to keep the texture smooth.
Onion Slow heat turns sharp edges sweet. Small dice meld into the custard and never steal the show.
Red bell pepper Small bites add color and gentle snap. The flavor stays bright and kind.
Silken tofu The base for the custard. It blends smooth and sets like eggs without weight.
Unsweetened plant milk Thin the custard and keep a clean taste. Oat or soy both work well.
Chickpea flour This adds body and a light nutty note that reads like breakfast comfort.
Nutritional yeast A gentle cheesy edge that deepens the savor and loves the greens.
Olive oil A little fat helps browning and rounds the custard so the bite feels lush.
Ground flaxseed This supports a firm slice and brings a soft grain taste that fits bread.
Baking powder A touch lifts the custard and keeps the crumb light not dense.
Garlic powder Warm savory notes spread through the pan without harsh bite.
Turmeric Golden color and a mild earthy tone that hints at classic brunch.
Fine salt A steady hand brings balance and lets herbs and veg speak.
Black pepper Fresh ground heat lifts the richness and wakes the palate.
Vegan cheddar shreds Melt into the layers and mark the top with tiny pools.
Vegan mozzarella shreds Stretch and soften the center for that classic pull.
Green onions A fresh bite on top that cuts through warm custard.
Hot sauce A sharp finish that pairs with bread and greens without hiding them.
4) How to Make Overnight Vegan Breakfast Strata with Sausage and Kale
Step one Prep the pan Grease a nine by thirteen dish with a light coat of oil. Heat the oven later right before baking.
Step two Brown the sausage Warm a skillet on medium heat. Cook vegan sausage until edges crisp. Move it to a plate.
Step three Soften the veg In the same pan cook onion pepper and kale until tender. Let steam fade so the bread stays perky.
Step four Blend the custard Combine tofu plant milk chickpea flour nutritional yeast oil flax baking powder garlic powder turmeric salt and pepper. Blend until smooth and airy.
Step five Build layers Place half the bread in the dish. Scatter half the veg and sausage. Add some cheese. Repeat with the rest.
Step six Soak and rest Pour the custard over the dish. Press the bread so it drinks the liquid. Cover and chill overnight.
Step seven Bake and serve Heat the oven to three seventy five F. Bake until the top turns deep gold and the center feels set. Rest ten minutes. Top with green onions and pass hot sauce.
5) Tips for Making Overnight Vegan Breakfast Strata with Sausage and Kale
Use sturdy bread that toasts well. A soft loaf turns soggy. A firm crumb stands tall and cuts clean. This keeps a neat slice and a nice chew.
Dry the veg in the pan so steam does not flood the dish. If moisture stays high the center turns loose. Give the veg a minute to shed water and cool.
Season the custard with care. Taste the blend before it meets the bread. The salt should read gentle. The pepper should nudge not punch. A balanced Vegan Breakfast Casserole shines on its own.
6) Making Overnight Vegan Breakfast Strata with Sausage and Kale Ahead of Time
We build the pan at night. The bread drinks custard as the fridge keeps it safe. In the morning the bake slides into a hot oven and the kitchen wakes.
If a packed day looms, bake on Sunday and chill the whole slab. Reheat squares in a warm oven. The edges crisp again. The center stays soft. This reads like a vegan brunch casserole ready when you are.
For a freezer plan, wrap cooled pieces tight. Thaw in the fridge. Warm low and slow. The crumb stays kind and the flavor holds.
7) Storing Leftover Overnight Vegan Breakfast Strata with Sausage and Kale
Cool the pan to room temp. Slide slices into airtight boxes. The fridge will keep them fresh for five days. Reheat in a three twenty five F oven.
Microwave in a pinch yet the oven gives a better top. Add a spoon of water to the dish before warming. Steam brings the crumb back to life.
For lunch boxes tuck in a green salad and citrus wedges. The savory bite loves a bright side. A final line for search folks Vegan Breakfast Casserole packs and travels well.
8) Try these Breakfast next
9) Overnight Vegan Breakfast Strata with Sausage and Kale
Vegan Breakfast Casserole Overnight Strata with Sausage and Kale
Ingredients
Egg Base
- 16 ounces silken tofu drained
- 1 cup unsweetened plant milk
- 1/3 cup chickpea flour
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
Strata Layers
- 8 cups day old sourdough bread cut in cubes
- 12 ounces vegan breakfast sausage cooked and crumbled
- 2 cups chopped kale stems removed
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 cup vegan cheddar shreds
- 1/2 cup vegan mozzarella shreds
- 2 tablespoons olive oil for the pan
Finish
- 2 green onions sliced
- Hot sauce for serving
Instructions
Prep
- Grease a 9 by 13 inch baking dish with olive oil.
- Warm a large pan over medium heat. Cook the vegan sausage until browned. Move to a plate.
- In the same pan cook onion pepper and kale until soft. Turn off the heat.
Make The Egg Base
- Blend tofu plant milk chickpea flour nutritional yeast olive oil flaxseed baking powder garlic powder turmeric salt and pepper until smooth.
- Taste and adjust salt.
Assemble
- Add half the bread to the dish. Scatter half the vegetables and half the sausage. Sprinkle half the cheese.
- Repeat with the rest of the bread vegetables sausage and cheese.
- Pour the egg base over the top. Press the bread down so it soaks up the liquid.
- Cover and chill for at least 8 hours or overnight.
Bake
- Heat the oven to 375 F.
- Uncover the dish. Bake for 45 to 55 minutes until the top looks deep golden and the center feels set.
- Rest for 10 minutes. Top with green onions. Serve with hot sauce.
Store And Reheat
- Cool the leftovers. Cover and keep in the fridge for up to 5 days.
- Reheat slices in a 325 F oven until warm.
10) Nutrition
A generous slice gives about three hundred ten calories with a steady mix of protein carbs and fat. Fiber sits near five grams. Sodium stays near six hundred forty milligrams if you salt with a light hand.
Protein lands near eighteen grams from tofu sausage and bread. Carbs hold near thirty four grams. Fat rests near fourteen grams with a small share of saturated fat. No cholesterol here.
This counts as a smart pick for meal prep. Pair with fruit for balance. If you track numbers the bake fits many goals with ease and keeps hunger in check.
Leave a Comment