{"id":352103,"date":"2026-05-24T12:15:07","date_gmt":"2026-05-24T12:15:07","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/vegan-country-breakfast-skillet\/"},"modified":"2026-05-24T12:15:07","modified_gmt":"2026-05-24T12:15:07","slug":"vegan-country-breakfast-skillet","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=352103","title":{"rendered":"Vegan Country Breakfast Skillet"},"content":{"rendered":"


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A fully loaded vegan country breakfast with crispy potatoes, creamy scramble and savory vegan sausage with lots of cheesy goodness! If you\u2019ve been missing diner-style breakfasts, this it. (gluten-free and nut-free)<\/p>\n

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I\u2019ve been meaning to make a version of this for a while because my assistant, Dalana, always talks about the amazing breakfast at her local diner. So this is our vegan version of it!<\/p>\n

It has\u00a0 these amazingly delicious potatoes, and crispy sausage-y crumbles added to a tofu scramble and topped with some cheese. It\u2019s just mind-blowingly delicious!<\/p>\n

For this vegan version, we are cooking the sausage-y crumbles first. You can use any ground meat substitute or vegan sausages of choice. Or, make your own with tofu crumbles, like my smoky tofu<\/a>, then add fennel seeds to it for that sausage flavor.<\/p>\n

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Then, we brown our potatoes in the same skillet and set those aside. In the same pan, we cook crumbled tofu with my scramble seasoning<\/a> and some non-dairy yogurt. Layer that tofu scramble with the sausage crumble and the crisp, brown potatoes. Top with vegan cheese, and it just gets so hearty and satisfying.<\/p>\n

This is a multi-step recipe, but you can prep the tofu scramble and sausage crumbles ahead of time. The potatoes are best day-of, when they\u2019re freshly browned and cooked. They\u2019re still taste amazing the next day, but texture-wise they\u2019re best day-of.<\/p>\n

This vegan breakfast skillet is super versatile! You can turn this into a sandwich or breakfast casserole, or use it as a filling for breakfast burritos for breakfast on the go with some hot sauce and spinach all sealed on a skillet. All of those details are in the notes of the recipe card below.<\/p>\n

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Why You\u2019ll Love this Country Breakfast Skillet<\/h2>\n
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  • smoky sausage crumbles, creamy tofu scramble, crispy potatoes, and melty vegan cheese<\/li>\n
  • layers of flavors and textures, all in 1 pan<\/li>\n
  • versatile! Make in the skillet or as a casserole, serve with toast or as a sandwich or breakfast burrito<\/li>\n
  • naturally gluten-free and nut-free<\/li>\n<\/ul>\n
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    More Vegan Breakfast and Brunch Ideas<\/h2>\n<\/div>\n

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    For the Sausage-Style Crumbles<\/h4>\n<\/div>\n
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    For the Breakfast Potatoes<\/h4>\n<\/div>\n<\/div>\n

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    Make the sausage-style crumbles.<\/strong><\/h4>\n<\/div>\n
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    Cook the potatoes.<\/strong><\/h4>\n
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      In the same skillet, add the oil<\/strong> and let it get really hot. Spread the potatoes<\/strong> in an even layer and let them cook undisturbed for 3 to 4 minutes, so they brown on one side. Stir or flip and cook another 3 to 4 minutes to brown on the other side. Repeat until multiple sides develop color.<\/span><\/p>\n<\/li>\n

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      Add in the bell pepper, onion, garlic, thyme or oregano, black pepper, onion powder, and salt<\/strong>. Toss well to coat, then cook another 2 to 3 minutes, so the bell pepper and onion start to brown.\u00a0<\/span><\/p>\n<\/li>\n

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      Reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes, stirring once midway through, until the potatoes are cooked to preference. If the pan is drying out too much when you check midway, add a small splash of water. Remove the potatoes from the skillet and set them aside.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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      Make the tofu scramble.<\/strong><\/h4>\n
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        In the same skillet, increase the heat to medium, mix together the non-dairy yogurt, scramble seasoning, and \u00bc cup water<\/strong>. Also add the vegan butter<\/strong>, if using. Bring the mixture to a boil.\u00a0<\/span><\/p>\n<\/li>\n

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        Crumble the tofu<\/strong> directly into the skillet and toss well to coat. Cook for a minute or so, then taste and adjust with salt and black pepper<\/strong>, as needed.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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        Assemble the breakfast skillet.<\/strong><\/h4>\n
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          With the pan still over medium heat, fold in about half of the sausage crumbles and some of the cooked potatoes<\/strong> into the tofu mixture. Spread the mixture evenly in the skillet, then distribute the remaining sausage crumbles and potatoes<\/strong> over the top. Top it with the vegan cheese<\/strong>, cover immediately with a lid, and let it cook for 2 to 3 minutes, just until the cheese melts. See notes for baking instructions. <\/span><\/p>\n<\/li>\n

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          Garnish with sliced green onions, more black pepper, and red pepper flakes<\/strong>, if desired. Serve immediately with toasted bread, garlic bread, pita, or a side salad.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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          Storage<\/strong><\/h4>\n
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            This breakfast skillet can be stored in refrigerator for upto 3 days. Reheat in a skillet, microwave or oven.<\/span><\/p>\n<\/li>\n

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            To freeze, freeze this skillet in individual portion in air tigh container, you can also make it into breakfast burritos and freeze the burritos. Reheat by baking in the oven for 15 mins. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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