Vegan and Gluten Free Breakfast Casserole

5 from 1 vote

Prep Time 20

Cook Time 40

Course Breakfast

Servings 10

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

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.