Ingredients
Units
Scale
- 28 oz. hash browns (shredded or southern style is fine I like the kind with red bell peppers, green bell peppers, and onions already mixed in.)
- 14 oz. Impossible plant based breakfast sausage
- 16 oz Just Egg
- 1/2 cup unsweetened plant-based milk (oat, almond, cashew, etc.)
- 1/2 chopped yellow onion
- 2 cups spinach or kale
- 1 Tbsp olive oil
- 1 small chopped red bell pepper
- 8 oz. vegan cheddar shreds
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder (omit if using diced onions)
- 1 tsp paprika (or more to taste)
- 1/2 tsp garlic powder
- 2 cups mushrooms
Instructions
- Preheat your oven to 350 degrees.
- In a sauté pan, add in 1 Tbsp olive oil. Add in diced onion, red bell pepper, spinach (or kale), and fresh mushrooms. Continue to sauté until done then set aside.
- In the same pan, brown your impossible sausage until cooked through.
- In a large bowl, add in sausage/veggie mixture, hash browns ,vegan cheddar sheds, onion powder, garlic powder, salt, and pepper.
Stir to mix together well. - Spray a 9 x 13 pan with a spritz of cooking oil and pour in your mixture.
- Mix bottle of Just Egg with 1/2 cup plant-based milk and pour on top of your casserole.
- Sprinkle the top with paprika and vegan cheddar shreds.
- Bake for 35-40 minutes or until bubbly.
- Sprinkle with fresh parsley and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast