BREAKFAST SAUSAGE & HASHBROWN CASSEROLE (Vegan) - Video

MAKE AHEAD BREAKFAST SAUSAGE & HASHBROWN CASSEROLE

INGREDIENTS:
1 tube 397g of vegan sausage. I used the Lightlife Gimme Lean (or 3- 4 links such as Beyond or Impossible sausages)
1 small yellow onion, diced.
1 red pepper, diced.
1 green pepper, diced.
1 bag shredded hashbrowns, thawed (or chunky if they pieces are small, which is what I prefer)
1 bottle of Just Egg liquid egg replacer
1 cup vegan cream (or milk) such as almond or oat, unsweetened of course.
½ tub of vegan cream cheese - herb & garlic flavour.
1 tbsp Dijon mustard
1 tbsp nooch (nutritional yeast NOT baking yeast. Leave this out if you don’t have it)
1 tbsp garlic and herb blend spice mix.
1 tsp hot sauce, optional
½ tsp pepper
¼ tsp salt (or to taste)
2 cups vegan shredded cheddar (or any other kind of cheese I like to use a tex-mex blend)

DIRECTIONS:
Step 1: Preheat oven to 350 degrees F & grease a 9” x 13” casserole dish.

Step 2: In a large skillet, sauté the vegan sausage until lightly browned.
Add the diced onion, red and green peppers and sauté until onions are translucent.
Remove from heat and set aside to cool.

Step 3: In a mixing bowl, add the Just Egg, cream (or milk), cream cheese, Dijon mustard, nooch and hot sauce (if using), salt & pepper.
Wisk well until there are no lumps.

Step 4: Into the prepared casserole dish layer: the hashbrowns, sausage & veggie mixture and 1 cup of the shredded cheese.
Mix things together a bit and spread into an even layer.
Pour the Just Egg mixture evenly over the top.
Shake the casserole dish gently to help the liquid get into the bottom layer.

Step 5: Cover with foil & bake at 350F for 30 minutes.
Remove foil and top with remaining 1 cup of shredded cheese.
Bake another 20 minutes or until the edges are set and the cheese is melted and golden.
Let rest 5 before cutting so the slices don’t fall apart when serving.

Notes: This can be made ahead and stored, covered, in the fridge overnight.
Be sure to remove it at least 30 minutes before baking. You may want to use a metal casserole dish if you’re going to make it ahead to ensure the pan can stand being placed in the oven cold.
I freeze leftover slices for a quick weekday breakfast or lunch.

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