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Saturday, January 26, 2013

Meatless Breakfast Casserole

Yield: 8 servings

This meatless breakfast casserole is pretty versatile and delicious! Besides the home fries, soy sausages, onions, peppers and mushrooms, you can pretty much add anything to it. I like to add some spice now and then and its great with any kind of cheese.


4 cups peeled and diced potatoes
1-2 cups any soy based artificial meat (or just use extra veggies and mushrooms)
2 cups cheddar cheese shredded
1 cup sliced mushrooms (fresh or canned)
8 eggs
1 1/2 cups milk
1/2 cup small diced green bell pepper
1/2 cup small diced yellow onion
3 T. vegetable oil (to fry potatoes before assembling casserole)
shortening to coat pan before assembling casserole
1 t. parsley flakes
Salt and pepper to taste



 Preheat oven to 350 degrees F

Peel and diced potatoes, green pepper, and onion.

Place vegetable oil in fry pan and fry potatoes until they are nearly done (tender) but not quite all the way, being sure to brown the outside edges. Add salt and pepper as desired to potatoes when you start frying.

While your potatoes are frying, whisk the eggs and milk together and add salt and pepper to taste along with the parsley.

Prepare a standard size baking pan or casserole dish by putting a thick coat of  shortening on the bottom and sides of the pan.

When potatoes are near done and start browning, remove from the heat and place them in the prepared baking pan. Be sure they are equally distributed in the bottom of the pan.

Next, layer the onions, peppers, mushrooms and soy meat product.

I like to drop some cheese in between ingredients but just small amounts.

When you are finished layering all ingredients listed, slowly pour milk and egg mixture over the entire top.

Top the casserole with cheddar cheese evenly.

Place pan in preheated oven and bake for 45-50 minutes. The cheese will be slightly browned!

Let set 5-10 minutes before serving!



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