Hi there! I’m Jenny, and I’m thrilled to share my Vegan Sausage and Veggie Breakfast Casserole recipe with you. This hearty casserole is loaded with plant-based sausage, colorful vegetables, and a savory blend of spices, making it a fantastic way to kickstart your day. It’s not only delicious but also packed with nutrients to keep you energized.
I love preparing this casserole on weekends when the whole family is home. It’s become a tradition for our Sunday brunches. The best part is, it’s so easy to make, and you can even prepare it the night before. This recipe brings everyone to the table with its irresistible aroma and flavors.
Servings: 8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 2 cups baby spinach
- 1 package (14 oz) vegan sausage, crumbled
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cups shredded hash browns (frozen or fresh)
- 1 cup vegan shredded cheese
- 1 1/2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp cornstarch
Equipment/Utensils
- Large skillet
- Mixing spoon
- Baking dish (9×13 inch)
- Measuring cups and spoons
- Knife
- Cutting board
- Whisk
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Vegetables: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the red and green bell peppers and zucchini. Cook for another 5 minutes until softened.
- Add Spinach and Sausage: Stir in 2 cups of baby spinach and crumbled vegan sausage. Cook for an additional 3-4 minutes until the spinach wilts and the sausage is heated through.
- Season: Season the mixture with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt. Mix well to combine.
- Layer Ingredients: In a 9×13 inch baking dish, spread the shredded hash browns evenly on the bottom. Pour the vegetable and sausage mixture over the hash browns. Sprinkle 1 cup of vegan shredded cheese on top.
- Prepare Liquid Mix: In a bowl, whisk together 1 1/2 cups unsweetened almond milk, 1/4 cup nutritional yeast, and 1 tbsp cornstarch until smooth. Pour this mixture evenly over the casserole.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Serve: Allow the casserole to cool for a few minutes before serving. Slice into portions and enjoy your hearty breakfast!
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 40%
- Calcium: 10%
- Iron: 15%
- Folate: 25%
This Vegan Sausage and Veggie Breakfast Casserole is a nutritious and flavorful way to start your day. I hope your family enjoys it as much as mine does. Happy cooking!
Vegan Sausage and Veggie Breakfast Casserole
I love preparing this casserole on weekends when the whole family is home. It’s become a tradition for our Sunday brunches. The best part is, it's so easy to make, and you can even prepare it the night before. This recipe brings everyone to the table with its irresistible aroma and flavors.
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 zucchini diced
- 2 cups baby spinach
- 1 package 14 oz vegan sausage, crumbled
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cups shredded hash browns frozen or fresh
- 1 cup vegan shredded cheese
- 1 1/2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp cornstarch
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Vegetables: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the red and green bell peppers and zucchini. Cook for another 5 minutes until softened.
- Add Spinach and Sausage: Stir in 2 cups of baby spinach and crumbled vegan sausage. Cook for an additional 3-4 minutes until the spinach wilts and the sausage is heated through.
- Season: Season the mixture with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt. Mix well to combine.
- Layer Ingredients: In a 9×13 inch baking dish, spread the shredded hash browns evenly on the bottom. Pour the vegetable and sausage mixture over the hash browns. Sprinkle 1 cup of vegan shredded cheese on top.
- Prepare Liquid Mix: In a bowl, whisk together 1 1/2 cups unsweetened almond milk, 1/4 cup nutritional yeast, and 1 tbsp cornstarch until smooth. Pour this mixture evenly over the casserole.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Serve: Allow the casserole to cool for a fe
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 40%
- Calcium: 10%
- Iron: 15%
- Folate: 25%
