Vegan Breakfast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan breakfast casserole with hash browns, vegan sausage, peppers, onions, and a tofu-based egg custard. Savory and filling. Can be made ahead and baked fresh or the night before.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 20 ounces shredded frozen hash browns
- 1 pound vegan sausage (chopped or crumbled)
- 1/4 cup diced onion
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 2 cups vegan shredded cheddar cheese
- (2) 16-ounce containers JUST Egg (see Notes for options)
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kala namak
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 722mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 34mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.