Vegan Breakfast Casserole

Vegan Breakfast Casserole

from thiswifecooks.com
8 servings

Easy breakfast casserole perfect for Christmas morning or weekend brunch!

Ingredients

  • Non-stick cooking spray
  • 1 28-ounce package frozen hash brown potatoes
  • 16 ounces vegan breakfast sausage
  • 1/4 cup yellow onion (diced)
  • 1 red bell pepper (seeded and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 2 cups vegan cheddar cheese (shredded)
  • 1 12-ounce bottle vegan liquid egg substitute, recommend Just Egg brand
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Directions

  1. 1

    Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.

  2. 2

    In a large deep skillet, cook the hash browns according to package directions. Arrange the cooked hash browns in the prepared baking dish, creating the bottom layer of the casserole.

  3. 3

    Using the same skillet, cook the sausage according to its package directions. Halfway through the cooking time, add the onion and bell peppers. Continue cooking for 2-3 minutes, until sausage is done. Spread the sausage and peppers mixture over the hash browns to form the second layer of the casserole.

  4. 4

    For the top layer, sprinkle with cheddar cheese to cover the entire casserole.

  5. 5

    In a small bowl, whisk together the liquid egg substitute, garlic powder, and black pepper. Pour evenly over the casserole.

  6. 6

    Bake, uncovered, for 40 minutes. Allow to stand 10-15 minutes then serve warm.