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.
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Grab all the recipe info and nutritional information by clicking on the link below.
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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.