Vegan Breakfast Casserole

A hearty and health-conscious Vegan Breakfast Casserole that combines flavorful vegetables, vegan sausage, and a plant-based egg substitute for a comforting morning meal.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: Vegan

Calories: 200

Ingredients Method Notes

Ingredients

Casserole Base

8 patties frozen hash brown potato patties You can also use fresh potatoes if preferred.
2 bottles JUST Egg Crucial for the casserole’s eggy texture; consider egg replacement options for extra binding.
1 tablespoon olive oil Can substitute with avocado oil.
0.5 medium yellow onion, diced Shallots or green onions can be good substitutes.
0.5 medium red pepper, diced You could swap this for any color bell peppers.
2 pieces vegan sausages, chopped Recommend Beyond Hot or Mild Italian; tempeh or mushrooms also work.
1/3 cup green onions, diced Chives can be used as a lighter alternative.
4 tablespoons canned chopped green chilies Jalapeños elevate spiciness.
0.5 teaspoon Italian seasoning Feel free to experiment with your favorite herbs.
0.5 teaspoon poultry seasoning Omit for an herb-focused dish.
1 cup vegan cheddar cheese shreds Nutritional yeast can replace this for more nutrition.
0.5 cup small grape tomatoes, sliced in half Any small tomato will do.
3/4 teaspoon black salt Adds an eggy flavor.
0.5 teaspoon mustard powder Optional; enhances taste.

Method

Preparation

Preheat the oven to 325° and grease a 9 x 13-inch casserole dish.
In a non-stick skillet, heat the olive oil over medium-high heat, adding onions and peppers with a pinch of salt and pepper. Cook for a couple of minutes.
Reduce the heat to medium and incorporate the chopped vegan sausage. Cook until ready.
Once done, add green onions, chilies, and seasonings; stir well and set aside.
Layer the hash browns evenly in the casserole dish, topping with cheese and the veggie meat filling.
Press down slightly and shake the bottles of JUST Egg, pouring evenly over everything.
Scatter the sliced tomatoes on top, season, and bake uncovered for 70 minutes or until firm to the touch.
For a browner crust, increase the heat to 350° for the last 10 minutes.
Let cool briefly, slice, and serve.

Notes

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave when ready to enjoy again. This casserole can be frozen for up to 3 months; thaw overnight in the fridge before reheating.