Introduction

This vegan breakfast casserole is a hearty and flavorful dish perfect for starting your day right. Packed with savory vegan sausage, fresh veggies, and JUST Egg, it’s a satisfying plant-based twist on a classic breakfast favorite.

A white rectangular baking dish holds a single layer of an uncooked egg mixture that is pale yellow and creamy in texture, filled with pieces of cooked sausage, chopped green onions, and red bell pepper bits spread evenly throughout. On top, there are many halved red cherry tomatoes scattered across the surface, adding bright pops of color. The dish is sprinkled lightly with black pepper, creating small dark specks. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 frozen hash brown potato patties, defrosted
2 bottles of JUST Egg
1 tablespoon olive oil
1/2 medium yellow onion, diced
1/2 red pepper, diced
2 vegan sausages, chopped (such as Beyond Hot or Mild Italian)
1/3 cup green onions, diced
4 tablespoons canned chopped green chilies
1/2 teaspoon Italian seasoning
1/2 teaspoon poultry seasoning
1 cup vegan cheddar cheese shreds
1/2 cup small grape tomatoes, sliced in half
3/4 teaspoon black salt (optional)
1/2 teaspoon mustard powder (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9 x 13 inch casserole dish and set aside.
Step 2: In a non-stick skillet, heat olive oil over medium-high heat. Add diced onion, red pepper, and a pinch of salt and pepper. Cook for a couple minutes until softened.
Step 3: Reduce heat to medium and add the chopped vegan sausages. Cook until thoroughly heated and browned. Remove from heat and stir in green onions, green chilies, Italian seasoning, poultry seasoning, and optional black salt and mustard powder. Set aside.
Step 4: Layer the defrosted hash browns evenly in the prepared casserole dish. Sprinkle the vegan cheddar cheese evenly over the potatoes.
Step 5: Spread the sausage and vegetable mixture evenly over the cheese layer. Press down gently to pack the filling.
Step 6: Shake the JUST Egg bottles well, then pour evenly over the assembled layers in the casserole dish.
Step 7: Scatter the halved grape tomatoes on top. Season with additional salt, pepper, or dried herbs if desired.
Step 8: Bake uncovered for 70 minutes, until the casserole is firm in the center. For a browned crust, increase the oven temperature to 350°F (177°C) for the last 10 minutes of baking.
Step 9: Let the casserole cool for a few minutes before slicing and serving. Enjoy your delicious vegan breakfast!

Tips & Variations

Use your favorite vegan sausage brand or flavor for a personalized taste.
If you prefer a spicier dish, add diced jalapeños or hot sauce to the filling.
Swap grape tomatoes for cherry or halved baby heirlooms for color variation.
The optional black salt adds an egg-like flavor, but you can omit it if unavailable.
Try adding mushrooms or spinach to the filling for extra veggies.

Storage

Store any leftover casserole covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A baked egg dish cut into square pieces inside a white rectangular baking dish, with a golden-yellow base showing a slightly crispy and browned texture on top. Each piece is dotted with bright red cherry tomato halves scattered evenly across the surface, along with small bits of browned sausage mixed throughout the egg layer. The pieces appear fluffy and soft, with the edges showing more browning. A silver spatula lifts one square piece, highlighting its thickness and texture. The dish is placed on a white marbled surface with a blue and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and refrigerate it. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

What can I use if I don’t have JUST Egg?

You can substitute with a chickpea flour batter or a tofu scramble blend, but the texture and flavor may vary slightly from the original recipe.