Vegan Breakfast Casserole
This Vegan Breakfast Casserole is SO EASY! A hearty, flavorful, and satisfying plant-based dish perfect for cozy brunches or meal prep.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Skillet
- Spatula
- Oven
Ingredients
- 20 ounces frozen shredded hash browns
- 1 pound vegan sausage crumbled
- 1 small onion diced
- 0.5 red bell pepper diced
- 0.5 green bell pepper diced
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon paprika
- 1.5 cups vegan cheddar cheese shredded
- 2 6-ounce containers vegan egg substitute such as Just Egg
- 4.5 tablespoons all-purpose flour
- 0.5 teaspoon baking powder
- Kosher salt to taste
- Fresh parsley or green onions chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). This ensures your casserole cooks evenly and comes out perfectly golden.
- In a skillet over medium heat, add a splash of oil. Once hot, add the diced onion and bell peppers. Sauté until softened, about 5-7 minutes. Then, add the crumbled vegan sausage and cook until heated through and slightly browned. Stir in the Italian seasoning, garlic powder, onion powder, and paprika. Remove from heat and set aside.
- In a large mixing bowl, combine the vegan egg substitute, flour, baking powder, and a pinch of salt. Whisk until smooth. Then, fold in the sautéed vegetable and sausage mixture, followed by the frozen hash browns and shredded vegan cheddar cheese.
- Spread the mixture evenly into a greased 9x13-inch baking dish. Use a spatula to flatten the top, ensuring an even bake.
- Place the casserole in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the edges are crisp. A toothpick inserted in the center should come out clean.
- Once out of the oven, allow the casserole to cool for a few minutes. Garnish with freshly chopped parsley or green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be frozen before baking; wrap tightly for up to 2 months.
- Reheat in a 350°F oven for 20-30 minutes until heated through.