Step 1

If you are using frozen vegan breakfast "meat", then set it out on a plate while you prep the veggies. It doesn't need to fully thaw.

Step 2

Preheat oven to 375 degrees.

Step 3

Heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, bell peppers, onion powder, cumin, smoked paprika, salt & pepper. Cook for 5-7 minutes, or until tender. Add the garlic and cook for an additional 30 seconds. Push the veggies to one side of the pan and add the remaining tbsp of oil to the empty side.

Step 4

Add the vegan breakfast "meat" to the pan and break it apart with a wooden spoon. Cook for 3 minutes, or until browned. Combine the "meat" and veggies and turn the heat off. Add the cream cheese to the pan and stir until combined. Taste and adjust salt if needed.

Step 5

Spray a 10" cast iron skillet** (or baking dish) with non-stick spray. Transfer the veggie/"meat" mixture to the skillet and press it down into the bottom of the skillet. Pour the vegan eggs over top. Starting on the outside, layer frozen tater tots on top of the vegan eggs until the entire casserole is covered.

Step 6

Place the casserole in the oven and bake for 35-45 minutes, or until the vegan eggs have set. Remove from the oven and let it rest for 10 minutes. Top with parsley, cut and serve.