Hashbrown Breakfast Casserole

4.50 from 2 votes

With potatoes, egg, sausage and cheese, hashbrown breakfast casserole is a complete breakfast in a single baking dish. Just 10 minutes prep!

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 455kcal

Ingredients

24 ounces frozen shredded hashbrowns thawed 680 grams
4 tablespoons olive oil divided 60 ml
1 cup onion diced 164 grams
⅔ cup red bell pepper sliced 92 grams
⅔ cup green bell pepper sliced 92 grams
6 ounces mushrooms sliced 170 grams
2 cloves garlic minced 15 grams
14 ounces vegan sausage Beyond Meat hot Italian sausage 400 grams
12 ounces Just Egg 355 ml
½ cup non-dairy milk 120 ml
3 tablespoons cornstarch 24 grams
2 tablespoons nutritional yeast 10 grams
1 ½ teaspoon kosher salt divided
¾ teaspoon black pepper divided
½ teaspoon poultry seasoning or Italian seasoning
¼ teaspoon dry mustard
1 cup vegan shredded cheese 112 grams

Instructions

Preheat oven to 350ºF. Spray a 9x13 baking pan with nonstick cooking spray.
Spread half of the frozen hashbrowns in the bottom of the baking pan. Drizzle 2 tablespoons of oil over the hashbrown and sprinkle with 1⁄2 teaspoon of salt and 1⁄4 teaspoon of black pepper. Set aside.
Add 1 tablespoon of oil to a large skillet over medium heat. Once hot, add the onion, bell peppers, mushrooms and garlic. Cook for 7-10 minutes until the mushrooms have released their moisture and started to brown.
Remove the veggies from the pan.
Add the remaining oil and the veggie sausage to the skillet. Break the sausage up into small pieces. Cook until browned.
Remove the pan from heat. Add the vegetables and remaining hashbrowns to the pan and stir together. Spread the mixture over the hashbrowns in the baking dish.
Combine the Just Egg, milk, cornstarch, nutritional yeast, salt, pepper and seasoning in a medium bowl. Whisk to mix well.
Pour the egg mixture over the ingredients in the baking dish.
Top with shredded vegan cheese.
Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 30 minutes uncovered.

Notes

To store: Leftover hashbrown breakfast casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back into a 350ºF oven or in the microwave until warmed through.

To freeze: This casserole can be frozen for up to 3 months. Wrap it tightly in the casserole dish, or transfer leftovers to an airtight container or freezer bag. Thaw overnight in the fridge before reheating.

Nutrition