Breakfast Casserole

Posted on: August 7th, 2012 by missycoppage 9 Comments

I am going out of town this week for the Region 8 Gymnastics Congress and in order to make sure my poor husband doesn’t survive by eating Ramen noodles and PB and J sandwiches I always try to make something he can eat on for a few days while I am away. This time I decided to do breakfast. I used to make this when I used to eat eggs and have wanted to try it Vegan for some time now. ย This is the super yummy result of this!

Breakfast Casserole

Breakfast Casserole

Ingredients:

approx 9 slices Bread, crust removed

1 Tbsp Natural Balance Butter

1 1/2 Blocks Tofu, drained

2 tsp Onion Powder

2 tsp Garlic Powder

1 tsp Sea Salt

1 tsp Turmeric

2 Tbsp Dijon Mustard

1 Tbsp Lemon Juice

1/2 Cup Nutritional Yeast

1/4 Cup Cornstarch

1 Cup Veggie Sausage

4-5 Cups Veggies of your choice (I used Portabello, Onion, Bell Pepper, and Kale)

 

Directions:

*Preheat oven to 350 degrees

*Grease the bottom and walls of baking pan with butter

*Tear bread into large/medium pieces and line bottom and walls of pan

*Mix all other ingredients except sausage and veggies in food processor until well combined

*Stir in Sausage and Veggies

*Scoop into baking dish flattening the top with spatula or back of spoon

*Bake 40-45 minutes

*(optional) Sprinkle Daiya cheese on top and bake 5 min more until cheese melts.

9 Responses

  1. Kim says:

    This breakfast casserole was amazing! Thanks so much for posting. The first time some friends made it for a group of us and now we are making it again. Yum! ๐Ÿ™‚

  2. Kimberly says:

    Missy, do you know how long this casserole keeps for, if I want to say it for leftovers?

    Thanks!

    • missycoppage says:

      I usually have leftovers of this one when I make it. I woudn’t keep it longer than a few days in the refrigerator. I have never tried to freeze it so I am not sure if that could be done and saved longer.

  3. Kathy says:

    This is just what I needed to make! I have half a organic loaf that needs to be used right away and I just so happen to love breakfast casseroles!! Thanks!

  4. Jess Ross says:

    What firmness of tofu did you use?

  5. Marcella says:

    I have made this several times and love it. I did add some black salt to give it an “egg” flavor. I was just wondering if this can be prepared over night and then baked in the oven the next morning?

    • missycoppage says:

      To be honest, I have never tried. I think it would be fine to combine all of the ingredients and refrigerate them over night, then when you are ready to actually cook it, spread it into pastry shell and bake. Let me know if you try how it works out for you ๐Ÿ™‚

    • Deanna says:

      Marcella, how much Kala Namack black salt did you use to get the correct egg flavor? I have some that I have never used because I was unsure how much to incorporate.

      Thank you

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