Vegan & Gluten Free Breakfast Casserole

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This tasty and filling breakfast casserole is perfect for that special holiday morning, brunch, or just a regular weekend morning. Simple and easy to prepare, it can even be prepared in advance and baked the next day. It’s also very simple to customize to your liking. Even my non vegan family and friends have asked for the recipe! I hope you enjoy this yummy dish as much as we do.

Ingredients Needed to Make Vegan and Gluten Free Breakfast Casserole

• Hash browns: Shredded or southern style. I used southern style in my recipe but either will work. These need to be defrosted before using. So be sure to put them in the refrigerater the night before to give them some time to defrost before assembling.
• Plantbased sausage: Impossible breakfast sausage is a great choice. This can also be omitted if you wish.
• Vegan Cheese Shreds: Cheddar preferably
• Just Egg
• Your choice of add ins: I used kale but you could also add diced onions, bell peppers, mushrooms, spinach, etc.
• Salt
• Pepper
• Paprika
• Onion Powder: omit if adding diced onions

How to to Make Vegan and Gluten Free Breakfast Casserole

This recipe can be assembled the night before and baked the next day, or can be prepared all at the same time. It’s completely up to you.

Preheat your oven to 350 degrees. In a sauté pan, brown your impossible sausage until cooked through. I also added kale into my casserole so I sauted that in with my vegan sausage, this is where you also would add your choice of spinach, diced onion, bell peppers, mushrooms, etc and cook until softened. Next, in a large bowl mix together hash browns, vegan cheddar shreds, plant based sausage and kale (any other veggies), salt, pepper, and onion powder. Spray a 9 x 13 pan with a spritz of cooking oil and pour in your mixture. Pour in 1 bottle of Just Egg and gently give it a stir. Sprinkle paprika on top and bake for 40-45 minutes.

*If preparing in advance cover your casserole with foil or a lid and bake the next day when desired.

Storage instructions

This recipe can be refrigerated in an airtight container for up to 4 days after baking or frozen for up to 2 months.
Looking for another savory breakfast recipe? Take a look at this delicious white “sausage” gravy recipe!

Vegan and Gluten Free Breakfast Casserole

5 from 1 vote

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Cook Time 40 minutes mins

Servings 8

Ingredients

  

• 14 oz. Impossible plant based breakfast sausage
• 32 oz. hash browns shredded or southern style is fine
• 8 oz. vegan cheddar shreds
• 12 oz Just Egg
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika or more to taste
• 2 cups kale or other optional add ins (spinach, diced onions, bell peppers, mushrooms, etc.) or more to taste
• 1 tsp onion powder omit if using diced onions

Instructions

 

• Preheat your oven to 350 degrees.
• In a sauté pan, brown your impossible sausage until cooked through.
• Stir in any additional add ins such as kale, spinach, diced onions, bell peppers, mushrooms, etc. and cook until softened.
• In a large bowl, add in sausage/veggie mixture, hash browns ,vegan cheddar sheds, onion powder, salt, and pepper.

  Mix together well.
• Spray a 9 x 13 pan with a spritz of cooking oil and pour in your mixture. 
• Pour bottle of Just Egg on top and gently stir.
• Sprinkle the top with paprika and bake for 40-45 minutes.

  Allow to cool 5-10 minutes and serve. Enjoy!