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Vegan Breakfast Casserole

This recipe is the perfect make ahead brunch dish.
Course Breakfast
Cuisine American
Keyword Brunch, Vegan Breakfast, Vegan Breakfast Sandwhich, Vegan Brunch, Vegan Casserole, Vegan Strata
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients

Vegan Sausage and Peppers

  • 1 tablespoon extra virgin olive oil
  • 1 green bell pepper seeded and chopped
  • 1 medium red onion chopped
  • 14 oz. vegan ground sausage
  • 2 garlic cloves minced
  • 5 cups spinach leaves
  • 1 tablespoon dijon mustard

Vegan Egg

  • 1 1/2 cups chickpea flour
  • 3 cups unsweetened almond milk
  • 2 tablespoons flaxseed meal
  • 4 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 pinch cayenne pepper

Other

  • 1 package Daiya vegan mozzarella shreds or alternative
  • 5 cups sourdough bread diced

Instructions

  1. Spray an extra large lasagna or other baking dish with non-stick oil, and chop the sour dough bread into cubes. Set aside.

  2. Heat the extra virgin olive oil over in a medium size pan over medium heat.

  3. Add the onions and peppers and sauté until the colors are vibrant (about 4 minutes). 

  4. Next add the garlic and the vegan ground sausage. Sauté until cooked through. 

  5. Remove from heat and mix in the mustard and spinach. 

  6. In a medium bowl, whisk together all of the ingredients for the vegan egg until smooth.

  7. Layer the bread cubes, vegan sausage mixture, vegan egg and Daiya cheese into the baking dish. Cover with tin foil and chill in the refrigerator overnight.

  8. When ready, place the casserole in the oven at 350°F for 1 hour. (I wouldn't make this more than 1-2 days in advance).

  9. Enjoy!