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Vegan Breakfast Casserole with Hash Browns, Veggie Sausages, and Just Egg Recipe

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★★★★★

5 from 103 reviews

This Vegan Breakfast Casserole is a hearty, flavorful morning dish packed with plant-based protein, vibrant vegetables, and savory seasonings. Featuring crispy hash brown patties layered with a savory vegan sausage and vegetable filling, topped with JUST Egg and vegan cheddar cheese, this casserole bakes to a golden, satisfying finish perfect for breakfast or brunch.

Ingredients

Scale

Main Ingredients

  • 8 frozen hash brown potato patties, defrosted
  • 2 bottles of JUST Egg (approximately 24 oz total)
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced
  • 1/2 red pepper, diced
  • 2 vegan sausages, chopped (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

  1. Preheat and prepare casserole dish: Preheat your oven to 325°F (163°C). Grease a 9 x 13 inch casserole dish with a small amount of oil or non-stick spray to prevent sticking, then set it aside.
  2. Cook the vegetable and sausage filling: In a non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the diced yellow onion and red pepper, seasoning with a pinch of salt and pepper, and sauté briefly for a couple of minutes until softened. Reduce heat to medium, then add the chopped vegan sausages and cook until they are thoroughly heated and slightly browned. Remove the skillet from heat and stir in the diced green onions, canned chopped green chilies, Italian seasoning, poultry seasoning, black salt, and mustard powder if using. Set this filling mixture aside.
  3. Assemble the casserole: Arrange the defrosted hash brown patties in an even layer on the bottom of the prepared casserole dish. Sprinkle the vegan cheddar cheese evenly over the hash browns. Spoon the sausage and vegetable filling evenly over the cheese layer, pressing it down gently with your fingers to compact the mixture. Shake the bottles of JUST Egg well and pour the liquid evenly over the entire casserole. Finally, scatter the halved grape tomatoes on top. Season with additional salt, pepper, or dried herbs as desired.
  4. Bake the casserole: Place the casserole dish uncovered into the preheated oven and bake for 70 minutes, until the center is firm to the touch. For a browned crust, increase the oven temperature to 350°F (177°C) during the last 10 minutes of baking. Once done, remove from oven and let the casserole cool for a few minutes before slicing and serving.

Notes

  • Defrosting hash brown patties before assembling ensures even cooking and prevents excess moisture in the casserole.
  • Black salt (kala namak) adds an eggy flavor that complements the JUST Egg but is optional.
  • You can substitute vegan sausage brands based on preference; spicy or mild varieties work well.
  • Adjust seasoning and herbs to your taste for more or less spice.
  • This casserole reheats well and can be made ahead for busy mornings.

Keywords: vegan breakfast casserole, plant-based casserole, vegan sausage breakfast, baked breakfast dish, vegan brunch recipe

Find it online: https://miarosetti.com/vegan-breakfast-casserole-with-hash-browns-veggie-sausages-and-just-egg-recipe/