Vegan Breakfast Casserole
This Breakfast Casserole is a healthy twist on a holiday favorite! Tons of shredded potato layered with veggies & homemade vegan egg! The perfect way to start your holiday morning.
Ingredients
Vegan Egg Ingredients
- 1 cup garbanzo bean flour
- 1 block extra firm silken tofu shelf stable variety like Mori-Nu
- ½ cup nutritional yeast
- 2 teaspoons black salt
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric optional for color
- ½ cup water
Veggies
- 2 bell peppers (red or green) deseeded and diced
- 1 medium sweet onion diced
- 6 oz baby spinach
- 30 oz frozen shredded potatoes oil free if available
Instructions
- Preheat oven to 400°F
- Quick steam spinach- In a large sauce pan over medium/low heat, add spinach and ½ cup water. Cook stirring occasionally until just wilted. Remove from heat, drain and squeeze out any extra liquid. Roughly chop if leaves are big and place into a large mixing bowl. Set aside.
- Prepare Eggy Batter- Add all Vegan Egg ingredients into a blender and blend until smooth and creamy
- Add diced peppers and onions to bowl with spinach, pour over eggy batter and stir to combine.
- Prepare 13x9 casserole dish- (other sizes will work, but may affect cook time.) Either spray dish liberally with non-stick spray, OR line bottom of dish with parchment paper to prevent sticking.
- Into prepared dish, layer about ¾ of frozen shredded potatoes evenly on the bottom of the dish. Pour over all eggy mixture and smooth top. Evenly layer the remaining frozen potatoes over the top.
- Bake- Cover with foil and bake for 45 minutes. Remove cover and bake for another 40-55 minutes. To check for doneness, take a peak at the center of casserole. The eggy layer should look set and not liquidly when finished.
Notes
Storage- Leftovers will keep in the fridge for up to 7 days.