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Vegan Crack Breakfast Casserole

A warm, hearty, and filling vegan breakfast casserole layered with cooked vegetables and a creamy plant milk mix.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Plant-Based, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup diced potatoes
  • 1 cup diced bell peppers
  • 1 cup chopped spinach
  • 1 cup diced onions
  • 1 cup cherry tomatoes, halved
Wet Ingredients
  • 1 cup unsweetened plant-based milk Use a non-dairy milk you like for best flavor.
  • 1/4 cup nutritional yeast Adds a savory, cheesy flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric (optional for color)
  • Salt and pepper to taste
Cooking Fats
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until lightly golden and tender, about 10-15 minutes.
  3. Stir in the bell peppers, onions, and spinach. Cook for another 5 minutes until the vegetables are softened.
  4. In a bowl, whisk together the plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric (if using), salt, and pepper.
Baking
  1. In a greased baking dish, layer the cooked vegetables and pour the wet mixture over them. Add cherry tomatoes on top.
  2. Bake for 30-35 minutes or until the casserole is set and the top is golden.
  3. Let it cool for a few minutes before slicing and serving.

Notes

Cool the casserole to room temperature. Cover and store in the fridge for up to 4 days. For longer storage, cut into pieces and freeze in an airtight container for up to 2 months. Reheat in the oven or microwave until hot. Tips: Dice vegetables small for even cooking. Pre-cook potatoes well; they should be tender before baking.