Plant Based Instant Pot Breakfast Casserole

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Plant-based Instant Pot breakfast casserole made with a creamy tofu scramble, potatoes, and veggies. An easy, one-pot vegan breakfast for busy mornings or brunch.

If you think a breakfast casserole needs the oven, a sink full of dishes, and perfect timing—this instant pot breakfast casserole recipe is about to change your mind.

This one comes out with a creamy texture, savory flavor, and zero babysitting. It’s a single pot, super easy meal that works for easy breakfasts, weekend brunch, or a stress‑free holiday breakfast.

🔍 Quick Look: Plant Based Instant Pot Breakfast Casserole

• ⭐ Difficulty: Easy
• ⏱️ Total Time: 25 minutes
• 👥 Servings: 6-8 servings
• 📊 Calories: 340
• 🥣 What You’ll Need: Instant Pot, this Silken Tofu Scramble, onion, bell pepper, mushrooms, and frozen hash brown potatoes (I prefer Southern).
• 👩🏼‍🍳 Flavor Profile: Creamy with small bites of potato and vegetables. It’s savory and slightly “eggy” if you use Kala Namak.

Before losing 125 pounds, I ate Pop-Tarts and drank Pepsi for breakfast.

After a back injury my health has become a priority, so I enjoy plant based breakfasts like this Instant Pot Breakfast or this Vanilla Protein Shake.

The best way to make this plant‑based casserole is by pressure cooking it—it locks in moisture while building structure. If you’re new to Instant Pot cooking, here’s a quick guide showing how to set up an Instant Pot.

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Why You’ll Love This Instant Pot Breakfast Casserole

This breakfast casserole combines the protein and texture of your tofu scramble with satisfying potatoes and veggies — all cooked together in a pressure cooker for a true one-pot breakfast that’s both filling and flavorful.

It’s a great way to use your tofu scramble as the “egg mixture” and make a crowd-pleasing brunch or wrap in a tortilla for a grab-and-go meal.

If you like wraps you’ll love these 25 Easy Tortilla Wrap Recipes!

• A great option when you want protein without eggs
• It’s a quick Instant Pot breakfast for less hands-on time
• A wonderful recipe for brunch or breakfast-for-dinner
• Easy to customize with veggies, vegan shredded cheese, tator tots instead of hash browns, or adding vegan sausage instead of tvp.
• A delicious way to meal prep breakfast for the week

Ingredients You’ll Need

This is truly one of those recipes you’ll come back to again and again — an easy recipe, a super easy meal, and one the whole family will love.

• 1 batch of this tofu scramble (or your homemade version)
• Textured Vegetable Protein
• 1 Tbsp vegetable bouillon powder
• 1 bag frozen hash brown potatoes
• 1 cup onion, chopped
• 1 cup red bell pepper or green bell pepper, chopped
• 1 cup mushrooms, sliced
• Seasonings: kala namak salt, and pepper
• Non-stick spray for the inner pot

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How to Make Instant Pot Breakfast Casserole

Step 1: Prep the Pot

Spray the inner pot generously with non-stick cooking spray so nothing sticks to the bottom of the pot and cause a burn notice.

Step 2: Make the Tofu Scramble and TVP

I suggest using this Silken Tofu Scramble recipe. In a bowl, barely cover 1/4 cup of tvp with hot water. Once the liquid is absorbed, add vegetable bouillon powder and stir to combine.

Step 3: Layer the Ingredients

Add frozen hash browns to the bottom of the pan. Top with chopped vegetables, tvp, and tofu scramble. If using dairy free shredded cheese, sprinkle it on now. Gently stir to combine.

This layering helps prevent burning and keeps everything evenly cooked.

Step 4: Pressure Cook

Place the lid on, set the valve to sealing, and set the Instant Pot to cook on low pressure by using the Rice Button. If you don’t have a Rice button, cook on low pressure for 12 minutes.

Even though this recipe cooks on low pressure the cook time is short, which is why it beats a slow cooker.

When the Instant Pot beeps, let it do a natural pressure release for ten minutes, then finish with a quick release if needed.

Serving Ideas

This Instant Pot Breakfast is perfect for:

• Weekend brunch with fruit and toast
• A holiday breakfast served family style
• Made into breakfast burritos for easy breakfasts on weekdays
• Top with vegan shredded cheese or this dairy free cheese sauce for extra flavor and protein
• If you want a firmer texture, place a portion under a broiler for a minute or two after cooking.
• For low carb, reduce hash browns and add more peppers and mushrooms.

Storage & Reheating

• Cool to room temperature and then refrigerate for up to 4 days.
• Reheat in the microwave or air fryer.

For more information about food safety, visit foodsafety.gov.

Plant Based Instant Pot Breakfast Casserole

This breakfast casserole combines the protein and texture of your tofu scramble with satisfying potatoes and veggies — all cooked together in a pressure cooker for a true one-pot breakfast that’s both filling and flavorful.

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Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!

About The Author

Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.

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I hope you found this Plant Based Instant Pot Breakfast Casserole delicious!

​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.