Hosting Mother’s Day Brunch can feel like making your own birthday cake when you’re a mom/adult. Some people resent this. Others, like me, appreciate being able to make whatever healthy, plant-based food they like (such as this Vegan Breakfast Casserole!), so they don’t mind. Going out to brunch is it’s own special treat OR hassle 🙂 in a non-Covid world. If you have smaller children, you probably appreciate the ease of being at home for Mother’s Day Brunch, where kids can escape to the playroom when needed.
However you feel about hosting or cooking your own Mother’s Day Brunch, you want an easy, filling one dish meal, with bagels on the side of course (I recommend O’Dough’s vegan/gluten-free bagels for those who need an alternative to the usual bagel).
Making a plant-based/vegan breakfast casserole that incorporates eggs (vegan in this case), hash browns, and maybe even some vegan sausage, kills 3 birds with one stone! It’s up to you if you want to include veggie sausage. You can decorate your plant-based/vegan breakfast casserole and identify each serving with a cute Beyond Meat vegan sausage link or round, or you can use crumbles (such as Impossible Foods “Chub” tube) and mix it into the whole casserole. Impossible Sausage also comes in rounds.
Here is an easy recipe for a plant-based/vegan breakfast casserole that also sneaks in some flavorful veggies! The recipe uses Just Egg vegan eggs and you can also include vegan sausage, such as Beyond Meat or Impossible Foods. Add already shredded potatoes and cheddar-style shreds, red and green peppers, and a few simple spices, and you are done.
Vegan Breakfast Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Here is an easy recipe for a plant-based/vegan breakfast casserole that also sneaks in some flavorful veggies! The recipe uses Just Egg vegan eggs and you can also include vegan sausage, such as Beyond Meat or Impossible Foods. Add already shredded potatoes and vegan cheddar, red and green peppers, and a few simple spices, and you are done.
Ingredients
8 oz shredded potatoes/hash browns (Such as Cascadian Farm Frozen)
1 container Just Egg (12 oz)
1/2 cup plant-based milk (Unsweetened/Unflavored)
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
Salt to taste (I didn’t need to add any)
1/2 green pepper, diced small
1/2 red pepper, diced small
1 cup (divided in 2) shredded vegan cheddar style shreds (such as Violife, Daiya, or Follow Your Heart)
Optional: 1 package Beyond Meat or Impossible Foods vegan sausage
Instructions
Heat oven to 350.
If using vegan sausage, cook in a non-stick pan on stovetop. Place on paper towels until you’re ready to use it.
If desired, spray 9.5 inch glass pie plate with non-stick spray.
Whisk together the Just Egg, plant-based milk, onion powder, Italian seasoning, pepper.
Place hash browns/shredded potatoes, peppers and 1/2 cup shredded cheese in your pie plate. Make sure the ingredients are dispersed evenly.
Pour the Just Egg mixture over the hash brown mixture in the pie plate. Mix with a fork. [If using sausage crumbles, mix them in at this point].
Sprinkle last 1/2 cup shredded cheddar shreds on top. If using sausage rounds or links, arrange them in a circle on top, so that you can cut out and serve one piece of sausage per pie shaped slice.
Bake for 55 minutes. Serve warm.
Notes
It’s easiest to buy pre-shredded potatoes (aka hash browns). Nutritional information does not include optional vegan sausage.
- Prep Time: 10 minutes
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan, breakfast casserole, just egg. frittata, hash browns, plant-based
Happy Mother’s Day!