Vegan Potato & Egg Breakfast Casserole
This Vegan Potato & Egg Breakfast Casserole is a simple & delicious vegan brunch idea! Also great for meal prepped breakfast!
Equipment
Ingredients
- 3 Yukon gold potatoes cubed, about 4 cups
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 ounces soy chorizo crumbled
- 8 ounces frozen spinach thawed & dried
- 1 16-ounce container Just Egg
- 1/2 cup non-dairy milk unsweetened
- 4 ounces vegan cream cheese I used Kite Hill
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Add the potatoes, onion, bell pepper & dry seasonings to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 30 minutes, tossing after 20 minutes. Remove from the oven.
- Meanwhile, combine the Just Egg, milk & cream cheese in a bowl. Whisk until combined & smooth.
- Grease a 9x13 baking dish. Add everything from the baking sheet to the bottom of the baking dish. Top with the spinach & crumbled soyrizo. Pour over the egg mixture. Place in the oven for 45-55 minutes, or until the vegan eggs have set.
- Remove from the oven and allow to rest for 5 minutes. Cut into 6 slices and serve.
Video
Notes
- You want the potatoes to be on the smaller side and for them to be uniform. If they are too big, they won't cook all the way through!
- Be sure to press out all of the liquid from the spinach before adding it to the casserole.
Nutrition
Calories: 363kcal | Carbohydrates: 28g | Protein: 18g | Fat: 21g