eggless breakfast casserole

You will have a hard time believing this Vegan Breakfast Casserole doesn&#039;t contain eggs, dairy or meat! Hash browns, vegetables, vegan bacon, dairy free cheese and a simple vegan egg mixture are layered in a casserole dish and baked to perfection.

Vegan Breakfast Casserole

shredded frozen hash browns

onion

red bell pepper,

baby spinach

vegan shredded cheese, cheddar style (optional)

(2) 12.3-ounce packages silken firm or extra-firm tofu

white rice flour

cornstarch

nutritional yeast

turmeric

kala namak

salt

black pepper

water

Preheat oven to 350℉ and lightly grease a 9x13 inch baking pan. Spread the frozen hash browns into the casserole dish and place in the oven to thaw while the oven preheats, about 10 minutes. Remove the hash browns once they are no longer frozen.

Chop your vegan bacon (or sausage/chorizo) into small pieces, then sprinkle on top of the hash browns, followed by the onion, red bell pepper, spinach and 1 cup of the vegan cheese, if using.

Drain any water from the tofu packages. In a blender, add the tofu and the rest of the vegan &quot;egg&quot; ingredients and blend until smooth. Pour the &quot;eggs&quot; over the top of the casserole.

Sprinkle the remaining cup of cheese on top and bake, uncovered, for 55-60 minutes, until the &quot;eggs&quot; are firm. Serve with hot sauce, avocado slices and sprinkle with parsley, if desired. Enjoy!

Make ahead: To prepare the casserole the night before, simply place the frozen hash browns in the casserole dish (no need to thaw). Continue with layering everything in the dish, then cover and place in the refrigerator overnight. In the morning, preheat the oven to 350℉, then bake uncovered for 65-75 minutes, until hot and the &quot;eggs&quot; are cooked.

This super easy Vegan Breakfast Casserole is just what you need for a comforting make-ahead breakfast! It's completely meatless, gluten-free, allergy-free, and packed with plant-based protein from a chickpea flour egg, veggies, hashbrowns, and dairy-free cheddar cheese! A perfect savory brunch recipe for feeding a crowd and totally freezer-friendly!

Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)

oz Shredded Potato Hashbrowns (refrigerated or frozen and defrosted)

Cup Chopped Mushrooms (baby portobello or white button)

Cup Chopped Vidalia Onion

Cup Chopped Red Bell Pepper (or any color)

Cup Chopped Tomatoes (any kind)

Cup Chopped Spinach (frozen

Tsp Minced Garlic

Cups Vegan Cheddar Cheese Shreds (divided)

Chopped Scallions (to garnish)

Cups Chickpea Flour

Cups Water*

TB Nutritional Yeast (optional)

Tsp Turmeric

Tsp Black Pepper

Chop and prepare your vegetables and set them aside.

In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.

In a greased large 9x13 casserole dish, layer in the hashbrowns.

Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.

Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.

Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.

Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.

This casserole recipe really amazed me!!!!!!!
I'm going immediately to add it to my menu for the next Easter breakfast!

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Top 2 eggless breakfast casserole recipes from across the web

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Vegan Breakfast Casserole

Vegan Breakfast Casserole (Gluten-F...

The most viewed eggless breakfast casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine