Easy Vegan Breakfast Casserole

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Delicious vegan breakfast casserole. Easy to make, high protein vegan breakfast idea. Easy to meal prep and store in the freezer for busy mornings or a weekend brunch to feed a crowd.

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Split yellow mung beans Vegan cheese Nutritional yeast Hash brown patties Vegan breakfast sausage Seasonings Chickpea water (Aquafaba) Veggies of choice

Ingredients

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Cover the raw yellow mung beans with water and soak overnight. Do not cook the mung beans, only soak them!

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Drain and rinse soaked mung beans, then blend with other vegan egg ingredients for 1-2 minutes to activate aquafaba.

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Add oil or vegan butter to a large skillet on medium heat. Sauté the frozen vegetables, mushrooms and vegan sausage until slightly caramelized.

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Oil a baking dish with some cooking spray and add in a layer of thawed hash brown patties and sprinkle vegan cheese on top.

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Add the sautéd veggies and vegan breakfast sausage to the casserole dish with the hashbrown patties.

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Pour the vegan egg batter, add more vegan cheese, cover with foil, bake at 350°F for 60 mins. Remove foil, bake 5 more mins to melt cheese.

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RECIPE TIPS

Thaw the frozen hash brown patties. This will give a firmer, crispier texture.  This will last in the fridge for five to seven days. 

Grab all the recipe info and nutritional information by clicking on the link below. 

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