Plant-Based Breakfast Casserole
This hearty plant-based breakfast casserole combines hashbrowns, vegan sausage, and broccoli with a silken tofu custard and black salt for a protein-packed brunch classic that will impress any crowd!
Servings: 12
Equipment
- High Speed Blender
- Medium Skillet
- Mixing Bowl
- 9" x 13" Baking Dish
Ingredients
- 20 oz Hash Browns Shredded
- 1 tbsp Avocado Oil Divided
- 1 lb Plant-Based Sausage of Choice Crumbled
- 2 cups Broccoil Cut into florets
- 1 Shallot Diced
- 4 cloves Garlic Minced
- 2 cups Plant-Based Cheddar Cheese Shredded
- ½ cup Plain Unsweetened Plant-Based Milk
- 30 oz Silken Tofu
- ½ cup Nutritional Yeast
- 1½ tsp Black Salt Plus more for topping, right before serving
- ½ tsp Sea Salt
- ⅓ tsp Black Pepper
- ¼ tsp Tumeric
Instructions
- Preheat oven to 350℉ and grease a 9” × 13” baking dish. Spread the hash browns into the casserole dish. If using frozen hash browns, place the pan in the oven for the hash browns to thaw while the oven preheats, about 10 to 15 minutes.
- Heat a large skillet over medium heat. Once heated, add half the avocado oil, and crumble the sausage, and add it to the pan. Cook until browned, then set aside.
- Place the skillet back over medium heat and add the other half of the olive oil. Then add the broccoli and par-cook, so just cook for a few minutes, about 3 minutes. Then set aside.
- In a mixing bowl, add the cooked sausage, broccoli, the shallot, garlic, and cheese. Then gently mix the ingredients and pour on top of the dish with the hash browns in an even layer and set aside.
- Add the milk, tofu, nutritional yeast, black salt, chickpea flour, turmeric, salt, and pepper to a high-speed blender. Blend until a smooth custard, stopping to scrape down the sides as needed.
- Once the tofu custard is smooth, gently pour it over the veggies and hash browns.
- At this point, you can cover and refrigerate overnight, or bake immediately. Bake uncovered for 55 to 60 minutes, until the tofu egg custard is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65 to 75 minutes.
- Serve with desired toppings, like a sprinkle of black salt, hot sauce, ketchup, avocado, or toast for the perfect breakfast!
- Storage Instructions: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. While you can freeze the baked casserole for up to 2 months, the texture of the silken tofu custard is best when enjoyed fresh or from the refrigerator.
- Reheating Instructions: For the best results, reheat individual squares in a toaster oven at 350°F for 8 to 10 minutes to help the hashbrowns regain their crispness. If I am in a hurry, the microwave works perfectly well for a quick 1-minute heat through, though the texture will be slightly softer.