Vegan Breakfast Casserole
Easy breakfast casserole perfect for Christmas morning or weekend brunch!
Print
Pin
Servings: 8
Calories: 598kcal
Ingredients
- Non-stick cooking spray
- 1 28-ounce package frozen hash brown potatoes
- 16 ounces vegan breakfast sausage
- 1/4 cup yellow onion diced
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 2 cups vegan cheddar cheese shredded
- 1 12-ounce bottle vegan liquid egg substitute, recommend Just Egg brand
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- In a large deep skillet, cook the hash browns according to package directions. Arrange the cooked hash browns in the prepared baking dish, creating the bottom layer of the casserole.
- Using the same skillet, cook the sausage according to its package directions. Halfway through the cooking time, add the onion and bell peppers. Continue cooking for 2-3 minutes, until sausage is done. Spread the sausage and peppers mixture over the hash browns to form the second layer of the casserole.
- For the top layer, sprinkle with cheddar cheese to cover the entire casserole.
- In a small bowl, whisk together the liquid egg substitute, garlic powder, and black pepper. Pour evenly over the casserole.
- Bake, uncovered, for 40 minutes. Allow to stand 10-15 minutes then serve warm.
Nutrition
Calories: 598kcal | Carbohydrates: 44g | Protein: 18g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1044mg | Potassium: 841mg | Fiber: 5g | Sugar: 3g | Vitamin A: 807IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
