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Hash Brown Vegan Breakfast Casserole Recipe
Who knew that a breakfast casserole could be so exciting? Get ready to dig into a deliciously hearty Hash Brown Vegan Breakfast Casserole that’s sure to kick your mornings into high gear!
Ingredients
- 4 cups frozen hash browns
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup spinach, chopped
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine hash browns, bell peppers, onions, chickpeas, and spinach.
In a separate bowl, whisk together almond milk, nutritional yeast, garlic powder, paprika, salt, and pepper.
Pour the almond milk mixture over the hash brown mixture and stir until evenly coated.
Transfer the mixture to a greased 9x13 inch baking dish.
Bake in the preheated oven for 35-40 minutes, until the top is golden brown.
Allow to cool for a few minutes before serving.
Kitchen Tools
- Mixing bowl
- 9x13 inch baking dish
- Whisk
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
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Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it a day in advance and bake it just before serving.
Yes, this recipe is made with gluten-free hash browns.
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, you can freeze it. Just make sure to let it cool completely before freezing.
You can use black beans, lentils, or crumbled tofu as alternatives.
You can use cauliflower rice instead of hash browns for a lower carb option.
Absolutely! Just make sure to use a larger baking dish or divide into two dishes.