Simple & delicious vegan breakfast bake recipe

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The finished vegan breakfast bake

I came up with this recipe whilst working as a vegan chef in London. I was working 6 days a week and on my days off I craved homecooked food but didn’t have the energy to pull off large meals.

So one morning I whacked out my beautiful Le Creuset shallow casserole pot, the kind that cooks wonderfully on both the stove and inside the oven.

I found whatever ingredients I had lurking in my kitchen and bunged them all into a one-pot vegan breakfast bake dish. The result was delicious, so much so that I’ve been making it ever since and it has spread through the family, with everyone now having their very own variation of it.

Whilst I make my vegan breakfast bake recipe in a Le Creuset pot, you can indeed make yours just as well in a frying pan and a roasting tray.

Mine is made using the wonderful egg alternative, ackee, as well as black beans, cherry tomatoes, vegan sausages from THIS, and chunks of leftover bread. But you can add in any ingredients you want, particularly the leftover stuff that you really need to use before it gets mouldy!

I hope this vegan breakfast bake recipe brings you as much joy as it does me.

What do vegans eat for breakfast?

When I first went vegan I struggled with coming up with good vegan breakfast ideas. For some reason, it seemed like a real struggle. But as soon as you start getting a bit more inventive with your food the options truly are endless.

When it comes to fried breakfasts, we can do whole vegan fry-ups using vegan sausages, vegan egg alternatives, bread and vegan butter, and roasted tomatoes. We can also do vegan bacon sandwiches or scrambled tofu on toast.

A lot of vegans also love using ackee as an egg substitute and it takes the main stage in this vegan breakfast bake recipe. It has allowed me to create a really realistic-looking breakfast traybake of ‘scrambled egg’ and sausages.

A serving of the vegan breakfast bake

What is a vegan breakfast bake?

A vegan breakfast bake is a dish that is cooked in the oven. It is a really simple and easy dish to make that uses up loads of the ingredients that may be lurking in your fridge or cupboards.

It makes the most of fresh vegetables as well as tinned legumes and leftover bread.

Because it is baked in the oven, the bread goes lovely and crispy and the ingredients inside form a lovely coating around the vegan sausages and crispy bread.

Close up of the vegan breakfast bake

What ingredients go in the bake?

I like to use up whatever leftover vegetables and bread that I have from the week, but I mostly always follow the same formula. I’ll include a vegan egg alternative, like ackee, some cooked beans, leftover vegetables like spinach and tomatoes, vegan fake meat, and leftover chunks of bread.

When it comes to adding flavour, I love adding chilli to this dish, but you can leave it out and opt for something a little more herby.

Take a look through some of the core ingredients that always make it into my vegan breakfast bake recipe:

THIS isn't pork sausages for the vegan breakfast bake

Vegan sausages

I love THIS, they make so many amazing vegan meat alternatives. For instance, I am a big fan of THIS’ vegan bacon. I believe these vegan sausages are just as good, if better.

They cook well, taste great, and would likely fool non-vegans when nestled inside this vegan breakfast bake.

Ackee for the vegan breakfast bake


Ackee is an amazing egg replacement that comes in a tin. I always make sure to have a few tins of it in my cupboard ready for whenever I want to make this dish. Straight from the tin, it has the consistency and texture of scrambled egg, and it has a lovely neutral flavour.

If you can’t get hold of any ackee then try out some firm tofu instead.

Now that we have the ingredients sorted to make this really simple and delicious vegan breakfast bake recipe, let’s take a look at how we make it!

Bread with oil and spices ready to be put into the vegan breakfast bake

How do you make the vegan breakfast bake?

Making a vegan breakfast bake is really simple, just follow the steps below and when you are ready jump down to the recipe to get cooking!

1. Prepare the ingredients

Start off by tearing your bread into chunks and putting them into a large mixing bowl with your seasoning, spices, and generous amounts of oil.

Then get prepping your other ingredients. Slice all of the vegetables and cut your vegan fake meat into chunks.

2. Fry off the ingredients

You’ll want to start by frying off some of the ingredients in your shallow casserole dish or roasting tray, if you are using a tin tray that can’t be used on the hob then you’ll want to start by using a frying pan. If you use a frying pan, make sure to heat up your roasting dish in the oven whilst frying.

Fry off the sausages and then add in the shallot, garlic and chilli. Continue to fry until everything is nice and soft.

3. Bake it

Mix in the rest of the ingredients and put it in your oven to bake for about 10 minutes, until everything is nice and golden and the chunks of bread are nice and crispy.

Serve it up in the middle of the table with a serving spoon and let everything dig in!

Close up of the vegan breakfast tray bake
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5 from 1 vote

Vegan breakfast bake

A really easy but delicious vegan breakfast that is cooked in one pot
Prep Time: 20 minutes
Active Time: 10 minutes
Course: Breakfast
Cuisine: British
Yield: 4 people
Author: Lucy Johnson


Shallow casserole dish for vegan cooking
1 Shallow casserole pot - it will need to be used both on the stove top and in the oven


  • 2 Shallots
  • 2 cloves Garlic
  • 1 Red chilli
  • 6 Vegan sausages - I love the ones from THIS
  • 430 g Ackee - drained
  • 100 g Cooked black beans - drained & rinsed
  • 1 handful Spinach
  • 160 g Baguette - or ciabatta works well
  • 1 tsp Chipotle chilli flakes - leave out if you don't like it spicy
  • ½ tsp Smoked paprika
  • Salt - to taste
  • Black pepper - to taste
  • Rapeseed oil


Prep the ingredients

  • Turn your oven on to oven fan180 °C
  • Tear off chunks of baguette and place them into a mixing bowl with 1 tbsp rapeseed oil, 1 tsp of chipotle chilli flakes, and ½ tsp of smoked paprika. Mix them all together and set aside
  • Finely chop your shallots, garlic and chilli
  • Cut your vegan sausages into large chunks

Cook the breakfast bake

  • Heat up your shallow casserole pot on a medium-high heat and add in 1 tbsp of rapeseed oil
  • Add your sausage chunks to the pan and fry off for a few minutes so that they start to brown on the outside. Make sure to move them around regularly so they don't burn
  • Now add in your shallot, garlic and chilli to the pan. Add a little bit more oil if needed
  • Fry this for about 5 minutes, until the shallots have softened and the sausages are nicely browned
  • Put the pan on a low heat whilst you carefully mix in the beans, spinach and ackee, make sure not to over stir as you don't want to break down all of the ackee as it is quite soft
  • Now carefully stir in your chunks of oiled bread
  • Place the pot into your oven (with no lid) and bake for 10 minutes, until the bread is nice and crispy
  • Serve up in the middle of your table with a spoon and let everyone dig in!


If you don’t have a casserole dish that can be used on both the stovetop and in the oven, then you can make this dish by frying the ingredients off in a frying pan first and then adding to a roasting tray to be baked.
Tried this recipe?Mention @edibleethics or tag #edibleethics!
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