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.
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
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.
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