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vegan breakfast casserole in a blue and white dish with wooden spoon

Vegan Breakfast Casserole

Sam Cooks Kindness
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.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Breakfast, Holiday Dish
Servings 6 servings

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.