Savory Vegan Breakfast Casserole (High Protein)

3.95 from 18 votes

Savory vegan breakfast casserole. Easy to make, healthy, delicious and high in protein. Great vegan breakfast or brunch idea.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 290kcal

Author: Maria

12 oz bag of frozen bell pepper and onion blend
3 Beyond Meat vegan breakfast sausage patties or whatever vegan breakfast sausage you can find
5 white button mushrooms sliced
8 frozen hash brown patties thawed
1 teaspoon soy sauce
7 ounces shredded vegan cheddar cheese (one bag) follow your heart, chao, violife or daiya are good brands

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)
1 cup dry yellow split mung beans

Pre-heat oven to 350 degrees
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.
1 cup dry yellow split mung beans, 1 cup aquafaba, ½ cup water, 2 tablespoons vegan butter or neutral oil, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric powder, 3 tablespoons nutritional yeast, ½ teaspoon black salt

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)
12 oz bag of frozen bell pepper and onion blend, 3 Beyond Meat vegan breakfast sausage patties, 5 white button mushrooms, 1 teaspoon soy sauce

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
8 frozen hash brown patties, 7 ounces shredded vegan cheddar cheese (one bag)
Pour the egg batter over the ingredients in the casserole dish and sprinkle a layer of cheese on top

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.
Sprinkle a little more black salt on top, this will give the casserole a more pronounced eggy flavor.
½ teaspoon black salt
Serve with a little salsa, avocado or hot sauce on top. This can also be wrapped in a breakfast burrito

- DO NOT cook the yellow mung beans before blending. Just soak them raw, overnight. If you cook them before blending, this vegan casserole recipe will turn out mushy.

- Thaw the frozen hash brown patties. This will give a firmer, crispier texture.

- If you don't want to make your own vegan egg batter, you can use two to three bottles of JUST egg.

- Let it cool for at least 15 minutes before serving. It will firm up and taste a lot better.

You can find split yellow mung beans easily online or in an Indian grocery store. They’re also called moong dal.
Black salt is essential for this dish. Don't skip it. It’s easy to find online and gives this dish the sulfur, eggy flavor
Aquafaba is used as a leavening and thickening agent for the vegan eggs.
If you want to make this ahead, prepare everything the night before. Cover it and put it in the fridge. Then in the morning, bake it in the oven for an hour.