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Gluten-Free Eggs Benedict Casserole. All of the flavors you love from Eggs Benedict in an easy overnight breakfast casserole. This Eggs Benedict Casserole is loaded with toasted gluten-free bread, Canadian bacon, and eggs then smothered in a rich and creamy Hollandaise Sauce. With a dairy-free option.

Disclosure: This recipe is sponsored by Schär. The opinions are my own.


Gluten-Free Eggs Benedict

My mother’s favorite breakfast dish is Eggs Benedict. Every year on Mother’s Day we either made my mom Eggs Benedict or took her out for brunch where she could order Eggs Benedict.

Eggs Benedict is also one of my all-time favorite breakfasts as well. My husband is not much of a cook, so I wanted an easy breakfast recipe for him to make me for Mother’s Day.

It’s the one day of the year that I get a day off from cooking for my family.

When you are gluten-free you have to become creative with recipes, especially ones that have bread in them.

Gluten-free English muffins are hard to find, so I decided I would make a breakfast casserole with one of my favorite gluten-free brands of bread, Schär Artisan Baker White Bread.

I love both the bakery flavor and soft texture of Schär’s gluten-free bread. It is also shelf stable and vacuumed sealed and bagged for freshness.

I have never opened a bag of moldy Schär bread! I also love that I can easily find Schär products at my local Walmart.

How to make Eggs Benedict Casserole Recipe In A Few Easy Steps

  • Dice and toast your gluten-free Schär bread.
  • In a 9×13 greased baking dish layer the gluten-free Canadian bacon and gluten-free bread pieces.
  • Wisk the eggs, milk and seasonings together.
  • Pour the egg mixture over the breakfast casserole.
  • Cover and refrigerate the breakfast casserole overnight.
  • The next day bake your breakfast casserole for 60 mins at 350 degrees.
  • Whisk the hollandaise sauce ingredients together. You may even want to make a double batch because it’s that good!
  • Drizzle, dollop or pour the hollandaise sauce over the Eggs Benedict Casserole.
  • Enjoy!

If you have been intimidated by making Eggs Benedict, then this gluten-free Eggs Benedict Casserole is for you!

No egg poaching required, just a few quick and easy steps get your breakfast casserole ready to refrigerate overnight.

In the morning, just pop the Eggs Benedict Casserole in the oven!

Gluten-Free and Dairy-Free Eggs Benedict Casserole

I have also included a dairy-free option to the casserole recipe. There are three of us that are also dairy-free in my family (including me) and I always try and have a dairy-free option.

For the dairy-free option milk and Smart Balance butter. I also like baking with cashew or almond milk.

Gluten-Free Hollandaise Sauce

My favorite part of Eggs Benedict is the hollandaise sauce.

For the hollandaise sauce, I just followed the master chef, Julia Child’s recipe and added my own twist to it.

Don’t worry, my friend, about making your own hollandaise sauce, Julia notes, “the technique is well within the capabilities of an 8-year-old child.”

You are going to love this savory overnight breakfast casserole! This gluten-free breakfast casserole recipe allows you to save time and feed a crowd making it perfect for a brunch recipe.

I know I am really looking forward to enjoying this gluten-free Eggs Benedict Casserole on Mother’s Day. I’ll be smothering my piece in creamy hollandaise sauce!

Looking for other Gluten-Free Breakfast Recipes perfect for brunch?

These are a few of my favorites.

  • Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
  • Easy Gluten-Free Banana Blueberry Muffins (Dairy-Free and No-Refined Sugar Option)
  • Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
  • Gluten-Free Cinnamon Roll Muffins (Dairy-Free Option)

Hollandaise sauce adapted from Julia and Jacques Cooking at Home by Julia Childs.

Pin 5 from 3 votes

Eggs Benedict Casserole {Gluten-Free}

Gluten-Free Eggs Benedict Casserole. All of the flavors you love from Eggs Benedict in an easy overnight breakfast casserole. This Eggs Benedict Casserole is loaded with toasted gluten-free bread, Canadian bacon, and eggs then smothered in a rich and creamy Hollandaise Sauce. With a dairy-free option. Course Breakfast Cuisine French Keyword gluten-free dairy-free eggs benedict casserole, gluten-free eggs benedict casserole Prep Time 15 minutes Cook Time 45 minutes refrigeration 19 hours Total Time 1 hour Servings 18 servings Calories 255kcal Author Audrey from Mama Knows Gluten Free



  • 1 loaf Schär gluten-free bread
  • 2 cups gluten-free Canadian bacon, gluten-free cooked ham or gluten-free cooked turkey ham , chopped
  • 8 large eggs
  • 2 cups milk , dairy-free use almond or cashew milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon tarragon or dried parsley (optional)
  • chopped chives and fresh parsley (optional)
  • paprika

Hollandaise Sauce

  • 3 large egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 12 tablespoon butter ,(1 1/2 sticks) dairy-free use Smart Balance butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon dijon mustard (Can substitute hot sauce or a dash of cayenne pepper is you want it a little spicy.)


  • Preheat oven to 350° F.
  • Cut one loaf of the gluten-free bread into small chunks.
  • Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
  • Chop the Candian bacon/cooked ham into small bite-sized pieces.
  • Spray a 13 x 9-inch baking dish with gluten-free cooking spray.
  • Evenly layer 1 cup of the Canadian bacon in the 9×13 pan, followed by an even layer of all of the toasted gluten-free bread pieces. Sprinkle the remaining cup of gluten-free Canadian bacon on top of the gluten-free bread pieces.
  • In a large measuring cup whisk together the eggs, milk, and seasonings until well blended.
  • Pour egg mixture evenly over casserole.
  • Cover the casserole with plastic wrap and refrigerate overnight.
  • The next morning, preheat oven to 375 degrees.
  • Remove the casserole from refrigerator and allow to come room temperature for 15 minutes.
  • Remove plastic wrap then cover casserole with foil.
  • Bake for 30 minutes covered with the foil.
  • After 30 minutes uncover the casserole and continue to bake 15 to 20 minutes longer. Check to see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will see the sides of the casserole pulling away from the sides of the pan when it is done.
  • During the last 15-20 minutes of baking the casserole, start to make the hollandaise sauce.
  • Sprinkle the casserole with chopped chives and fresh chopped parsley.
  • Drizzle the hollandaise sauce over the casserole. Serve the remaining hollandaise sauce on the side for people to add as much as they like. (I personally like to drench my casserole in the hollandaise sauce.)
  • Sprinkle the top of the casserole with paprika.
  • Serve warm and enjoy! Store leftovers in an air-tight container.

Hollandaise Sauce (You may want to make a double batch because it’s that good!)

  • In a small saucepan whisk the egg yolks, water, and lemon juice until the mixture is thick and pale. Do not turn on the heat yet.
  • Cut the butter into tablespoon-sized pieces.
  • Place the pan over moderately low heat and continue to whisk at a reasonable speed, reaching all over the bottom and insides of the pan where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (You do not want to overcook your egg yolks.)
  • As they cook, the eggs will become frothy and increase in volume and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove the pan from the heat.
  • Add the soft butter in by the tablespoonfuls, whisking constantly to incorporate each addition before adding more. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency that you want.
  • Season the hollandaise sauce lightly with salt and the dijon mustard or dash of cayenne pepper/hot sauce, whisking it well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.


  • For the dairy-free option I used almond milk and Smart Balance buttery spread.
  • Store leftovers in an air-tight container.
  • Mama says, “Check all of your labels!”


Serving: 1slice | Calories: 255kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 597mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 2mg Pin Recipe Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you! GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook! DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

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Call it my Idaho roots, but this potato breakfast recipe is THE BOMB. Potatoes are inexpensive, filling and when paired with additional veggies and bacon it’s a breakfast made in heaven.

I think this would make an excellent holiday breakfast or brunch–especially since it only takes a sheet pan and no additional dishes!

We used to do all sorts of egg bakes for holiday breakfasts, but since we can’t have eggs due to food allergies, this is an excellent substitution that no one will be complaining about!

What’s nice too is that once it’s in the oven you can be prepping other things, like setting the table, or simply enjoying more time with family. I will definitely be making this for our Christmas breakfast this year.

And, this is adaptable. If you’re wanting it to be less caloric (which I never care about calories on holidays) then you can use turkey bacon. And, if you want it to be vegan you can you facon.

What I really love about it, is that I could assign this part of the meal to anyone in my family. I often find delegating hard to do since many of my allergy-friendly recipes require special ingredients that family members don’t have in their pantry. But, this is all naturally allergy-friendly ingredients that anyone could have on hand.

Believe you me when I say that I tested this recipe several times. Because one of my most hated food peeves is when someone has a potato dish that is under seasoned. Potatoes needs lots of seasoning, otherwise it just tastes bland. I can safely say that this is perfectly flavored with plenty of seasonings (and using all of the bacon grease doesn’t hurt either!)

I love that it is loaded with veggies (yes, you can omit the mushrooms, I’m sure my kids wish I did). You’ve got your protein, veggies and starch–pretty much a complete breakfast all with one pan. I always make sure to fill my pan to the brim (you can adjust the amount of veggies to your liking) so that I have leftovers. I’ll eat it for lunch or as a wonderful breakfast the next day.

You could also use this recipe to help clean out the fridge. Any number of vegetables could be good with it–different colored bell peppers, zucchini, or squash. The seasonings are very forgiving and could compliment a number of vegetable options.

Have I convinced you yet? Plan to make this for your Christmas breakfast and include everyone! I find I especially want something savory to balance out all of the sweets from my stocking. I hope you all have a wonderful holiday season. Be sure to pin this for later too, as we often have it for breakfast-for-dinner.

Oh! And one more thing that I forgot. While I gobble these up just plain, my family does like to top it occasionally with dairy-free ranch. This is unsponsored, but we truly love Hampton Creek’s Just Ranch if you’re looking for an easy, bottled purchase.

Be sure to tag me if you make it so I can see it!

  • 1 package bacon (use turkey bacon for low-fat)
  • 2 and 1/2 pounds potatoes, roughly chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 red onion, chopped
  • 1 package mushrooms, sliced
  • 1 and 1/2 Tablespoons minced garlic
  • 1/8 cup olive oil
  • 2 teaspoons seasoned salt
  • 1 teaspoon sea salt
  • 1 Tablespoon dried parsley
  • Optional: freshly ground pepper, freshly parsley, green onions
  • Top with dairy-free ranch
  1. Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the bacon on the sheet pan, close together, but not overlapping. Cook for 10-12 minutes, or until it is nice and crispy.
  2. While the bacon cooks, dice all of your vegetables and add them in a large mixing bowl. Toss with the olive oil and spices.
  3. When the bacon is done cooking, remove the bacon to a paper towel and leave the bacon grease on the sheet.
  4. Place your spiced potato and vegetable mixture onto the same sheet pan. Stir around to thoroughly coat in the bacon grease (you can use all of the grease like me, or remove some).
  5. Bake 20-25 minutes, or until the potatoes are fork tender.
  6. Raise the temperature to 500 and cook an additional 10 minutes.
  7. Finally, turn up your oven to broil and finish cooking 2-4 minutes, or until everything has a nice brown on it. (You don’t have to do this step, but I like the tops of mine really crisp.)
  8. Serve warm, with any additional toppings you want on it like additional salt and pepper, fresh parsley and green onions.
  9. Leftovers keep 2-3 days in an air tight container.

Adapted from Chelsea’s Messy Apron

*For a vegan version, skip the bacon cooking step and follow the rest of the instructions as follows. You can always top with a vegan bacon substitute that doesn’t need cooking like this.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 135 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 3mg Sodium: 944mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 3g


Looking for other allergy-friendly breakfast recipes? Try some of my other favorites:

Fluffy, Classic Pancakes (GF, DF, Vegan, Egg, Soy & Peanut/Tree nut Free, Top 8 Free)

Vegan Banana French Toast (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)

Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)

25 Vegan Gluten-free Brunch Recipes

The thought of someone cooking me brunch is reason enough to make me want to be a mom. I just love everything about it. Sleeping in as late as you want, drinking alcohol in the middle of the day, gorging on all the best breakfast foods your heart desires. I’m sure this rarely happens once you actually become a mother but in my opinion, it needs to more often. All moms deserve a nice, indulgent break every now and then.

In honor of all of the incredible mothers out there, I put together a collection of what I think are some of the best vegan and gluten-free brunch recipes. All of them are delicious enough to make you or your mom feel extra special, no matter what kind of diet they follow. Whether you’re looking for recipes to make for your mom or want to convince someone to cook brunch for you, you’re sure to find something on this list. Enjoy!


  • Sparkling Pomegranate Orange Sangria
  • Pineapple Cucumber Lime Spritzers
  • Sparkling Turmeric Tonic
  • Lemon Ginger Spritzers


  • Vegan Irish Soda Bread Scones
  • Carrot Cake Waffles
  • Orange Cardamom Chia Pudding
  • Vegan French Toast with Lavender-Infused Syrup
  • Easy Tofu Scramble

  • Hoecakes with Blueberry Lemon Compote
  • Chickpea Frittata
  • Strawberry Almond Ricotta Toast
  • Peaches and Cream Baked Oatmeal


  • Broccoli Salad
  • Creamy Hemp Pesto Pasta Salad
  • Chickpea ‘Tuna’ Stuffed Avocados
  • Fresh Greek Nachos with Herbed Tahini Sauce
  • Roasted Corn Tomato Summer Salad
  • Mini Vegan Quinoa Frittatas
  • Snap Pea Radish Slaw
  • The Best Vegan Kale Caesar Salad


  • Vegan Banana Carrot Bread with Cashew Cream Cheese Icing
  • Strawberry Oatmeal Crisp
  • The Best Vegan Pecan Pie
  • Decadent Chocolate Fruit Dip

by Sarah on May 6, 2019 // Breakfast, Recipes, Round Ups

25 Vegan Gluten-free Mother’s Day Brunch Recipes

This post is for all the special ladies out there! New mamas, old mamas, grandmamas, dog and kitty mamas…everything you do makes the world a better place.

I wish I could be with my mom and grandmother on Mother’s Day but unfortunately this year didn’t allow for that. I’m hoping when our house is finished I can have them over and feed them all the things because that’s my favorite way to show love, with a big plate of food.

With that in mind, I’ve put together a list of some of my favorite vegan and gluten-free recipes that would be perfect to make for your mom this weekend. There’s drinks, breakfast, savory dishes, salads and sweet treats. A little something for everyone, no matter what their preferences or dietary restrictions are.

I hope you find something you like and that you are able to spend time enjoying delicious food with your family this weekend. Cheers to all of the mamas out there and thank you for all that you do!

Sparkling Pomegranate Orange Sangria

Pineapple Cucumber Lime Spritzers

Pomegranate Spritzers

Breakfast Goodies

Vegan and Gluten-free Blueberry Lemon Muffins

Vegan French Toast

Flourless Vegan Banana Bread Waffles

Almond Flour Cardamom Cake

Hoecakes with Blueberry Lemon Compote

Savory Dishes

Chickpea Frittata with Roasted Red Pepper Sauce

Vegan Crab Cakes with Sriracha Remoulade

Beet Patties with Vegan Tzatziki

Smoky Maple Tempeh Hash with Brussels Sprouts



Roasted Eggplant and White Bean Dip

Salads and Sides

Broccoli Salad with Almonds and Cranberries

Rainbow Kale Salad

Creamy Hemp Pesto Pasta Salad

Quinoa Almond Tabbouleh

Greek Lemon Roasted Potatoes

Sweet Treats

Vegan Silk Chocolate Pie

Vegan Banana Carrot Bread with Cashew Cream Cheese Icing

Best Vegan Gluten-free Chocolate Chip Cookies

Flourless Vegan Double Chocolate Banana Bread

Easy Strawberry Pie

Vegan Gluten-free Strawberry Shortcakes

by Sarah on May 9, 2018 // Recipes, Round Ups


These 40+ AMAZING Vegan & Gluten-Free Breakfast Recipes (that are NOT smoothies!) are the BEST from all across the internet! They are easy to prepare and absolutely delicious.

Breakfast… the most important meal of the day!

In the vegan world (and health-conscious world, in general), smoothies have become a go-to for breakfast.

I have never really been a smoothie kind of girl because I’d rather EAT!

Of course I’ve had some smoothie phases – what vegan hasn’t 😅, but when it comes down to it, I much prefer to eat my calories rather than drink them.

So, I’ve put together this collection of 40+ AMAZING Vegan & Gluten-Free Breakfast Recipes from my favorite bloggers across the internet.

Not a single smoothie in sight – this one is for those of us who would love to EAT 😍🎉

You will love this 7-DAY VEGAN DETOX MEAL PLAN that’s complete with 21 simple & delicious recipes, grocery list, and meal prep schedule! All recipes are gluten-free and contain no added sugar!


1. Breakfast Tater Tot Nachos by Sweet Simple Vegan.

2. Vegan Banana Oatmeal Pancakes by Healthier Steps.

3. Dairy-Free Banana Bread by Make It Dairy Free.

4. Coconut Milk Overnight Oatmeal by Ayla Rianne.

5. Vegan Yogurt Parfait by V Nutrition.

6. Air-Fryer French Toast by VegAnnie.

7. Vegan Banana Waffles by Delightful Adventures.

8. Garden Veggie Tofu Scramble by Peas and Crayons.

9. Chickpea & Sweet Potato Breakfast Hash by The Simple Veganista.

10. The Best Vegan Pancakes by Shivani Loves Food.

11. Keto Peanut Butter Chia Pudding by VegAnnie.

12. One Pan Granola by Shivani Loves Food.

13. Freezer-Friendly Breakfast Burritos by Sweet Simple Vegan.

14. Healthy Peanut Butter Breakfast Bars by Joy Food Sunshine.

15. Anti-Inflammatory Turmeric Pancakes by KiipFit.

16. Low-Carb Cauliflower Oatmeal by Diabetes Strong.

17. Fluffy Vegan Blueberry Pancakes by The Vegan 8.

18. Instant Pot Oatmeal With Chocolate by Recipes From A Pantry.

19. Mexican Tofu Scramble by My Darling Vegan.

20. Copycat Reese’s Puffs Cereal by Strength & Sunshine.

21. Cinnamon French Tofu Sticks by VegAnnie.

22. Protein-Packed Monster Breakfast Cookies by Allergy Free Alaska.

23. Vegan Huevos Rancheros by My Darling Vegan.

24. Vegan Lavendar Lemon Waffles by Fragrant Vanilla Cake.

25. Fluffy Vegan Chocolate Pancakes by Veggies Don’t Bite.

26. Chocolate Chia Pudding by VegAnnie.

27. Cinnamon Roll Protein Oatmeal Muffins by VegAnnie.

28. Maple Walnut Goji Berry Granola by Moon and Spoon and Yum.

29. Loaded Breakfast Muffins by My Quiet Kitchen.

30. Chocolate Peanut Butter Overnight Oats by Namely Marly.

11 of the best VEGAN breakfast recipes. This roundup has it all; from sweet to savory, these meat-free, egg-free morning recipes are the perfect way to start your day.

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Many new vegans tend to get stuck in a rut when it comes to breakfast foods. There are only so many tofu scrambles and overnight oats you can eat! Don’t get me wrong, I love both and eat about 5 tofu scrambles a week.

But what about when you’re looking for something new? Good news! I’ve got you covered.

11 fully satisfying vegan breakfast recipes

With these recipes, you will never look at vegan breakfast the same. From decadent and sweet to hearty and savory, I’ve got you covered!

Mini Chickpea Flour Frittata

I love these Mini Chickpea Flour Frittata from The Simple Veganista. Using my favorite egg replacer, chickpea flour, these mini quiches are tender, eggy, and full of flavor. They are then filled with fresh herbs and vegetables for a protein-packed, grain-free, delightfully eggy, vegan breakfast.

Get the full recipe here.

Blueberry Coconut Overnight Oats

Start your day off right with these Blueberry Overnight Oats. A quick grab and go breakfast that can be made the night before in just 5 minutes. A delicious blend of coconut and almond milk mixed with hearty protein-packed oats and chia seeds for a sweet, refreshing, and creamy breakfast.

Get the full recipe here.

Almond Butter Salted Caramel Brownie French Toast

I’m not sure what else to say besides Almond Butter Salted Caramel Brownie French Toast. I mean, this French toast from Vegan Richa is amazing! The bread is slathered and stuffed with salted date caramel and almond butter, soaked in chocolate brownie batter, then cooked up and served with even more caramel and chocolate. Um…yes, please!

Get the full recipe here.

Chickpea Scramble Breakfast Bowl

This Chickpea Scramble Breakfast Bowl from Well and Full is a wonderful soy-free alternative to breakfast scrambles. The chickpeas are mashed and gently sautéed with spices, onion, and garlic and then combined with fresh greens and avocado for a wholesome morning meal that will get you feeling great.

Get the full recipe here.

Spicy Sweet Potato Pancakes

I love these Spicy Sweet Potato Pancakes from Occasionally Eggs. Perfectly spiced Sweet potato latkes made with chickpea flour for a gluten-free, soy-free, savory breakfast. Don’t let this impressive stack fool you; potato pancakes are deceivingly simple to make.

Get the full recipe here.

Classic Vegan Pancakes

Or do you prefer sweet pancakes? Then go with these Classic Vegan Pancakes from My Darling Vegan. Slightly sweet, light and fluffy, and perfectly tender, this is a breakfast worth getting out of bed for. And the best part? These perfect vegan pancakes can be ready in just 10 minutes.

Get the full recipe here.

Tofu Breakfast Tostada

You had me at Tostada. I love the idea of this Tofu Breakfast Tostada from Veggies Save the Day. This protein-packed breakfast is made with refried beans, tofu scrambled “eggs”, vegan cheese, and fresh vegetables and herbs for a hearty and delicious vegan and gluten-free breakfast worth waking up for.

Get the full recipe here.

Chunky Monkey Breakfast Quinoa Bowl

Vegan Huggs is onto something with this Chunky Monkey Breakfast Quinoa Bowl. A protein-packed, flavor-filled quinoa bowl made with creamy peanut butter, sweet bananas, & rich dark chocolate. Not only is this breakfast sweet and delicious, but it’s also super nutritious, too!

Get the full recipe here.

Breakfast Scramble Bowl

As you can tell, I love my breakfast bowls and this Breakfast Scramble Bowl from The Plant Philosophy is no exception. It’s a delicious mix of egg tofu, crispy hash browns, and plant-based breakfast sausage all scrambled together and topped with melty vegan cheese and rice paper bacon. Oh my!

Get the full recipe here.

Cajun Soy Curls and Cream Vegan Jalapeño Grits

I love anything Cajun and especially when soy curls are involved, so you can imagine how much I’m loving these Cajun Soy Curls and Cream Vegan Jalapeño Grits from The Curious Chickpea. Even if you aren’t a grits lover, I’m fairly confident this recipe will win you over.

Get the full recipe here.

Healthy Apple Cinnamon Rolls

And because it’s October, I’m ending with these drool-worthy Apple Cinnamon Rolls from Go Dairy Free. Would you believe they are not only crave-worthy but also healthy? Made with whole wheat flour and naturally sweetened with fruit, these cinnamon rolls still manage to be soft, tender and delicious.

Get the full recipe here.

There you have it. 11 of the best vegan breakfast recipes.

Written by Sarah McMinn

210shares If you give one of these recipes recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Vegan gluten free brunch

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