TAILGATING BREAKFAST CASSEROLE
You won’t believe how easy this casserole is to put together. Assemble it the night before and leave yourself more Mimosa time in the morning while it bakes. Leftovers make good taco or burrito fillings too.
| Servings | Prep Time |
| 8 | 15 |
| Cook Time |
| 30 |
|
|
Ingredients
- 1pkg vegan sausageI used the new Tofurkey Sausage
- 1medium white onionpeeled and diced
- 3cloves garlicminced
- 1 red bell peppercored and diced
- 6 vegan eggsI used Follow Your Heart brand
- 1/3cup unsweetened almond milk
- 120oz frozen hashbrownsI used cubed style
- 2cups vegan cheddar cheeseI used the new Soy Delicious Shreds
- 1/4tsp black pepper
- 1tbsp green onionsthinly sliced
Instructions
- Preheat over to 375 degrees F.
- Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon while it cooks. Remove the sausage with a spoon and transfer to a large mixing bowl. Add 1 tablespoon of oil to the saute pan. Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hashbrowns and 1 1/2 cups of the cheese to the mixing bowl with the sausage and veggies. Stir to combine.
- In a separate bowl, whisk together the vegan eggs (made per package instructions), milk, and black pepper until combined. Then add them to the hashbrown mixture and stir to combine. Pour the mixture into a 9×9-inch baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the top of the potatoes begin to lightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
Recipe Notes
