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Breakfast Casserole
Hearty, and full of savoury flavour, this is the perfect breakfast to kick start any day.
Breakfast Casserole Recipe
Prep time:
20 Minutes
Cook time: 35 Minutes
Servings:
6 servings
Vegan
Ingredients
For the casserole:
- 4 cups baby potatoes, cubed
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 3 cups mushrooms
- 3 vegan sausages, cut into rounds
- 1 cup lacinato kale, stems removed, shredded
- 1/4 cup olive oil
- 1 tsp dried dill
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
For the vegan hollandaise:
- 1/2 cup silken tofu
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup nutritional yeast
- 1/4 cup vegan butter, melted
- 2 tbsp fresh lemon juice
- 1/4 tsp mustard powder
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
To make the casserole: Preheat oven to 425F.
- In a large pot, bring 8 cups of water to a boil. Add potatoes and simmer for 15 minutes.
- Meanwhile, in a skillet over medium high heat, sauté onion and garlic in olive oil until translucent (about 5-7 minutes). At this time, add in sausages, mushrooms, kale and spices. Cook for 3 minutes on the stove top and then remove from heat.
- Drain potatoes and transfer to casserole dish. Stir in sautéed onion and sausage mixture. Transfer to oven to bake for 20 minutes until potatoes are crispy.
- While casserole is baking, combine hollandaise ingredients in a food processor and blend until smooth. Taste and adjust salt and pepper if necessary.
- Drizzle casserole generously with hollandaise and serve warm.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
