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Make Ahead Vegetarian Breakfast Casserole

12/6/2019

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This recipe is not only perfect for a Make Ahead but also for the holidays! It’s easy to assemble and adaptable and can be made ahead two ways (see recipe for details).  I used my favorite combinations of veggies but feel free to be creative! I was excited when I found soy free veggie by Hilary’s sausage to add some extra flavor to this vegetarian casserole.  I hope you enjoy!!

Ingredients

  • 2 cups of frozen hashbrowns 
  • Dash of salt and pepper
  • ½ of a green pepper diced
  • 1 cup of diced baby portabella mushrooms
  • ½ of a small yellow onion diced 
  • 1 meatless breakfast sausage patty (optional) cooked according to package directions and broken into little pieces (I used soy free Hilarys spicy veggie sausage)
  • 6 eggs 
  • 2-3 Tablespoons of non dairy milk (I used unsweetened Almond)
  • ¼ teaspoon of salt 
  • ⅛ teaspoon of pepper
  • ½ cup of shredded extra sharp white cheddar cheese​
Directions

1. Grease an 8x8 oven safe casserole dish with oil and set aside. 
​2. Melt some butter or oil in a frying pan and line the pan with your hashbrowns. Season them with a dash of salt and pepper and let them get slightly brown before adding them to your 8x8 casserole dish. Wipe your frying pan of any residue.
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3. Preheat your oven to 350 degrees.
4. Add and heat a bit of oil to your frying pan then add and lightly saute the diced green peppers, baby portabella, and green onions for 1-2 minutes. Season with a dash of salt and pepper and then add to your casserole dish on top of the hashbrowns.
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5. Add your cooked and crumbled veggie sausage to your casserole dish.
6. Crack 6 eggs in a clean bowl along with the milk and ¼ teaspoon of salt and ⅛ teaspoon of pepper and whisk. 

7. Add the whisked eggs to your casserole dish. 
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8. Sprinkle the extra sharp white cheddar cheese on top

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9. Bake in the oven for 25-30 minutes or until the eggs are set. 

This casserole will last in the fridge for 4 days OR can be assembled and baked the next morning. 
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    Author

    I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!  ​

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