why make this recipe
This casserole is quick to prep the night before. It saves time in the morning and feeds a crowd. It uses simple ingredients you can find in any store. If you like easy sausage dishes, you might also like these sausage and peppers sliders.
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how to make Quick Overnight Vegan Sausage and Egg Casserole
This section shows the main steps in plain words. Mix the batter, layer the bread and veggies, and pour the chickpea mix on top. The night soak lets the bread take the flavor. This method is like making a one-dish meal such as a tortellini and sausage skillet, but it bakes in a dish overnight.
Ingredients :
- 1 package of vegan sausage
- 6 cups of cubed bread
- 1 cup of plant-based milk
- 1 cup of chickpea flour
- 1 teaspoon of turmeric
- Salt and pepper to taste
- 1 cup of spinach, chopped
- 1 bell pepper, diced
- 1 onion, diced
- 2 tablespoons of nutritional yeast (optional)
Directions :
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chickpea flour, plant-based milk, turmeric, salt, and pepper to form a batter.
- In a greased casserole dish, layer the cubed bread, followed by chopped spinach, diced bell pepper, onion, and vegan sausage.
- Pour the chickpea batter evenly over the top, ensuring the bread is well soaked.
- Let it sit overnight in the refrigerator.
- The next morning, bake in the preheated oven for 30-35 minutes until the top is golden brown and set.
- Serve warm and enjoy!
introduction
This casserole makes mornings easy. You make it at night and bake it in the morning. It keeps well and tastes good warm or cold. For a hearty family brunch, try pairing it with a vegetable side like a sausage, potato and green bean casserole.
how to serve Quick Overnight Vegan Sausage and Egg Casserole
Cut into squares and serve warm. Add hot sauce or ketchup if you like. Serve with fruit or a simple salad for a full meal.
how to store Quick Overnight Vegan Sausage and Egg Casserole
Let it cool to room temperature. Cover and put in the fridge for up to 4 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.
tips to make Quick Overnight Vegan Sausage and Egg Casserole
Use day-old bread so it soaks well. Press the top lightly so the batter reaches the bread. Check salt after baking and add more if needed. For a different taste, try smoked vegan sausage or add garlic powder. For another way to use vegan sausage, see this southern fried cabbage and sausage recipe for ideas.
variation (if any)
- Make it spicier: add chopped jalapeño or chili flakes.
- Make it cheesy: stir extra nutritional yeast or vegan cheese into the batter.
- Add mushrooms or zucchini for more veggies.
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before FAQ
FAQs
Q: Can I use regular flour instead of chickpea flour?
A: Chickpea flour gives a firm, egg-like texture. Regular flour will not set the same way.
Q: Can I skip the overnight step?
A: Yes. Let it soak for at least 1 hour, but overnight gives the best texture.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free bread to make it gluten-free.
Q: Can I make smaller portions?
A: Yes. Use a smaller dish and adjust bake time until set.
Conclusion
This casserole is easy and flexible for busy mornings. If you want another vegan breakfast casserole idea with similar flavors and tips, see a Vegan Breakfast Casserole on Nora Cooks.
Quick Overnight Vegan Sausage and Egg Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine chickpea flour, plant-based milk, turmeric, salt, and pepper to form a batter.
- In a greased casserole dish, layer the cubed bread, followed by chopped spinach, diced bell pepper, onion, and vegan sausage.
- Pour the chickpea batter evenly over the top, ensuring the bread is well soaked.
- Let it sit overnight in the refrigerator.
- The next morning, bake in the preheated oven for 30-35 minutes until the top is golden brown and set.
- Serve warm and enjoy!