Easy Breakfast Casserole

Ingredients

• 2 tablespoons olive oil
• 1/2 argeyellow onion diced
• 1 large red bell pepper diced
• 1 8- ounce package veggie ground
• 2 cups spinach or another leafy green chopped
• Salt & pepper to taste
• 7-8 frozen hash brown patties thawed
• 1 cup shredded vegan cheese plus more for the top
• 2 blocks extra-firm silken tofu
• 1/3 upchickpea flour
• 1/4 upnutritional yeast
• 1/4 easpoonturmeric
• 1 1/2 teaspoons salt
• 1/2 easpoonblack pepper

Instructions

1. Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
2. Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
3. Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
4. Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
5. Transfer the egg mixture to the skillet, and stir to combine.
6. Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
7. Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
8. Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
9. Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!