Recipe: Savory Vegan Breakfast Casserole

 I love casseroles (as you know), and I am often making tiny ones because I bake them most often in warm weather in my toaster oven. This recipe will give you about 3-4 servings, and the leftovers taste great if you're on your own with it so it can be a good make-ahead breakfast option. Plus, it'll give you some veggies in the morning--I'm always looking for ways to do that!

I got the idea for this casserole from this omnivore recipe. I think it would be pretty versatile--you can swap out the veggies for what you have, put in different egg substitutes, add veggie sausage crumbles or cut sausage links, etc. Make it any way you like it!

Savory Vegan Breakfast Casserole
Serves: 3-4

3 slices of stale bread (I used a multigrain)
1 tablespoon vegan butter or margarine
1/2 medium red bell pepper, chopped
1/2 medium onion, chopped
1/2 cup chopped broccoli
4 cremini mushrooms, sliced thinly
1/2 cup + 1 tablespoon JUST Egg plant-based scramble (or your favorite eggy substitute--this would likely work well with chickpea flour or mung beans)
2/3 cup unsweetened almond milk
1/4 teaspoon black salt (or plain salt if you don't have it)
1/8 teaspoon freshly ground black pepper
2/3 cup vegan cheddar shreds

Preheat oven or toaster oven to 350 degrees.

Cut the bread into cubes and set aside.

Use some of the butter to butter your casserole dish; melt the rest in a nonstick skillet and cook the onion and bell pepper until the onions are translucent. Add broccoli and mushrooms and cook vegetables through.

In a mixing bowl, whisk JUST Egg, almond milk, salt, and pepper. Gently fold in bread cubes until well coated, then fold in the veggies and cheese, taking care not to break up the bread too much. 

Transfer the mixture to the prepared casserole. Bake for 45 minutes, or until it appears set (some liquid may still bubble underneath, but this will be absorbed as it cools). Allow to sit and cool for about 10-15 minutes before cutting and serving.