This post contains affiliate links. Please see our disclosure policy.
This Vegan Mexican Egg Casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, vegan cheese, and fluffy tofu eggs seasoned with taco spice. Your whole family will gobble this easy brunch recipe up! Nut-free + gluten-free option.
I love me a good breakfast casserole and today we are adding a Mexican twist to it!
This easy Vegan Mexican Casserole is my new favorite weekend brunch recipe. I guess you could call it Mexican Egg Casserole or Mexican Egg Bake. Essentially, it is vegan tofu eggs mixed with some pre-baked veggies, some bread, and some vegan cheese shreds then all baked in a casserole dish. It is almost like a vegan egg souffle dish packed with vegetables. You can also add in some cooked beans if you like to make it even more hearty.
Now let’s talk about the seasonings because that is where we get the Mexican flavors in. Taco seasoning and chipotle chili powder are your best friends for whenever you want to add a pinch of fiesta to any dish.
I make my own taco spice using this taco seasoning recipe but storebought is fine as well. Making your own is quick and easy and takes mere minutes using common spices you probably already have, so it’s worth checking out the recipe. When made at home, you can also adjust the flavor and heat to preference.
Back to the vegan Mexican casserole – we use a mix of pre-roasted veggies and veggies as add ons. Pre-roasting the potatoes, onion and bell peppers before adding to vegan tofu “egg” mixture is necessary to allow for them to cook. And we all love that aroma of roasted bell peppers and charred onions, don’t we? It makes this vegan egg casserole taste a bit like fajitas.
MORE SAVORY BREAKFAST OPTIONS
- Vegan Breakfast Potatotes
- Tofu Scramble Wrap.
- Savory Oats Hash
- Chickpea Chilaquiles
- Tofu- Bhurji (Indian Scramble)
- Sweet Potato Hash
- Lentil Frittata
- Sprouted Lentil Avocado Toast
Vegan Mexican Egg Casserole with Tofu Eggs
Ingredients
Ingredients:
- 1 tsp oil
- 1 yukon gold potato, cubed small
- 1/2 cup thinly sliced onion
- 1/2 cup sliced red bell pepper
- 1/2 tsp chipotle pepper flakes
- 1/2 tsp salt
- 1 tsp taco seasoning
For the Egg Mixture
- 14 oz firm tofu
- 2 tsp flour, ot use cornstarch for Glutenfree
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp indian sulfur salt, Kala Namak
- 1/2 tsp turmeric
- 1/4 tsp baking powder
- 1/4 tsp ground mustard
- 1 tsp taco seasoning
- 3/4 cup water
to add later
- 1 tomato, chopped or 1/2 cup salsa
- 1/2 cup frozen spinach, thawed and squeezed or 1 cup fresh spinach
- 2 slices bread, toasted and chopped, or you can omit this to make it gluten-free and add in some black beans, or chorizo.
- vegan Cheese to top, optional
Instructions
- Add oil to a 9x9 inch baking dish. Add in the potato, onion, peppers, and the taco seasoning, salt, and chipotle pepper flakes and toss well to coat.
- Bake at 375 degrees F (190c) for 16-18 minutes, or until the potatoes are almost done. Meanwhile, blend the egg mixture ingredients until smooth.
- Add the egg mixture to the baking dish. Add in the spinach, tomato or salsa, and the bread, and mix in.
- Even it out with a spatula. top it with some vegan cheese shreds. then bake for 30-40 minutes, or until the center is set, and not liquid.
- Remove the baking dish from the oven, let it cool for a few minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- any breakfast casserole needs potatoes – I use Yukon gold potato here.
- onion and red bell pepper are great here and will be roasted along with the potatoes. If you don’t like onion, skip them and add some onion powder, if wanted.
- later on, we add fresh spinach and tomatoes or salsa – those don’t have to bake
- Cubed day-old slices of bread or toast add some texture! And yes, it NEEDS to be toasted!
- Chipotle pepper flakes and taco seasoning bring on the Mexican flair
- the base of our vegan egg mixture is blended soft or firm tofu
- flour is added to thicken the egg mix while baking
- turmeric for that golden egg color
- I like to use a mix of salt and Indian Sulfur Salt (kala namak) to get that eggy taste into the egg sauce. Sulfur salt smells pretty intense, similar to hard-boiled eggs. If that sounds a bit scary to you, feel free to skip it but I recommend you try it.
- apart from salt and pepper we also add some ground mustard and taco seasoning to the eggs for some more oomph
- in traditional egg casseroles, the eggs make the casserole rise. Here we use baking powder for the same effect.
Tips:
- You want to make sure your potatoes are cubed small and evenly.
- For gluten-free use gluten-free bread and cornstarch or gluten-free flour for thickening
- Make sure your sandwich bread is vegan. Some have eggs or milk powder added. At the bottom of the nutrition information, it will say if it contains eggs or dairy.
- Want the casserole extra? Add some vegan cheese shreds to to the tofu egg mix as well
- Vegan sausage would be another great addition. If you plan to use vegan sausage or chorizo, add it to the potato mixture so that it gets golden brown, and then add in your egg mixture.
How to make Vegan Mexican Breakfast Casserole
Add oil to a 9×9 inch baking dish. Slice and dice your veggies. Now add in the potato, onion, peppers, and the taco seasoning, salt, and chipotle pepper flakes and toss well to coat.
Bake the taco spiced veggies at 375 degrees F for 16-18 minutes, or until the potatoes are almost done. Meanwhile, blend the egg mixture ingredients until smooth.
Add the egg mixture to the baking dish. Add in the spinach, tomato or salsa, and the bread, and mix in.
Even it out with a spatula. top it with some vegan cheese shreds. then bake for 30-40 minutes, or until the center is set, and not liquid.
Remove the baking dish from the oven, let it cool for a few minutes before slicing and serving.
How to serve Mexican Egg Casserole
You can serve this casserole with some hot sauce, or make an egg sauce, and serve with that.
MEAL PREP:
This vegan Mexican breakfast casserole will keep in the fridge for up to 5 days, so it’s perfect for meal prep! You can also freeze some leftovers and thaw/reheat as needed, though the texture will be slightly different.
I’m going to try this recipe as it looks great! I’m wondering if you ever tried this in muffin cups to make individual quiches?
I have not tried but it sounds interesting. Please let us know your thoughts if you give this a try!
I was wondering if you think I could substitute okara for the tofu. I make soymilk frequently and have a lot of leftover soy pulp (which I use to make vegan biscotti and also vegan cheeses). However, I would like to find additional uses for it. Any opinions?
I haven’t tried it. Make a small portion to check
Yum! Your taco seasoning blend is my favorite homemade mix. The best part are the crispy, browned edges of the casserole. I’m stealing another reviewer’s idea of making burritos with the leftovers for easy lunch to-go!
Love it!
If I want to make this for a larger group and use a 9×13 casserole dish, would I double everything including the tofu? Or just use the same amount of tofu and double everything else?
goign from 9×9 to 9×13 – doubling will be too much…. you could do another 1/2 recipe
I loved the recipe, thank you Richa, it was amazing. Only modifications I made were: I put broccoli instead of spinach because I had it on hand, I omitted taco seasoning because I didn’t have any, and I used “real” shredded cheddar cheese on top because I’m vegetarian, not vegan.
Awesomec
This looks fantastic! Do you have any thoughts on putting it in the fridge after combining everything and baking the next morning?
thanks, you could do that – but it would be even better if you kept all the veggies in the dish, covered and the ‘egg’ mixture separate and combined when ready to bake. but either way will work just fine.
Yum! I used an anaheim (and an orange) pepper to go with the Mexican flair. Breakfast for dinner! Could even be for company.
mmmmmmm Ole!
So good!
I added 1/2 of a Trader Joe’s soy chorizo to it and 1 can of rinsed/drained black beans. It was perfectly spicy for us.
I’m not sure where I went wrong, but I ended up with enough that I had to bump up to a 9x11pan. (That’s ok-lots of leftovers for tomorrow!)
I missed the step about blending the tofu, so mine turned out to be more of a crumbly-style scramble but it’s still really good! We just rolled it up into breakfast burritos!
I will absolutely make this again.
Ooh great idea for baked scramble casserole version ! Yes the volume of the beans and soyrizo would need a bigger pan
Delicious!!! The flavors are fantastic—all the way through!
Mine turned out watery, though. Probably because I used silken tofu instead of a block of tofu. I suppose it could be used with more thickener (flour or cornstarch) added.
I served it with (homemade) vegan sour cream, avocado and cilantro.
I’ll be making this again and again!
Yes, I usually use firm tofu. Or the one that says medium firm . Silken is way too soft and high moisture. You can add 2 tsp more flour to help it set. Bake a few minutes longer as well
I saw this last night and had to try it this morning since I had all the ingredients. Recipe was a bit involved because I made your taco seasoning and made homemade salsa for this. About 5 minutes before it was done, I added more salsa on top and sprinkled cheddar cheese on top. Next time I will try it with the diced tomato in the tofu mix and continue to add the salsa on top with the cheese. Thank you for this recipe! I will definitely be making this again and again.
Awesome! Yes prep those before
This looks delicious and exactly what I need to take to work for morning snack! I am very new to cooking with tofu and wonder does it have to be drained?
yay! yes, you do need to drain it