Step 1

Soak your RAW split yellow mung beans over night. Do not cook the mung beans! Drain and rinse the next day. (Only use split yellow mung beans in this recipe)

Step 2

Pre-heat oven to 350 degrees

Step 3

Get the hash brown patties out of the fridge and let thaw. Drain and rinse the soaked yellow mung beans and add them to a blender. Strain and save the water from a can of chickpeas (aquafaba) and add it to the blender along with the rest of the egg batter ingredients. Blend on high for 1-2 minutes, or until smooth.

Step 4

Pour 1 tablespoon of oil in a saute pan on medium heat. Saute the pepper and onion blend until translucent (about 5 minutes). Add the vegan sausage, mushrooms, soy sauce and a few dashes of garlic and onion powder and sauté until veggies are lightly caramelized (about 5-8 minutes)

Step 5

Oil a 9x13" casserole dish and cover the bottom with thawed hash brown patties. Add a layer of vegan cheese on top. Add a layer of the sausage, pepper mushroom blend on top of the cheese. Add more potatoes or cheese if you'd like

Step 6

Pour the egg batter over the ingredients in the casserole dish and sprinkle a layer of cheese on top

Step 7

Cover with aluminum foil and bake for 60 minutes. Uncover and bake for another 10 minutes. Take out of the oven and let sit for 15 minutes. It will firm up more as it cools.

Step 8

Sprinkle a little more black salt on top, this will give the casserole a more pronounced eggy flavor.

Step 9

Serve with a little salsa, avocado or hot sauce on top. This can also be wrapped in a breakfast burrito