Vegan Breakfast Casserole with Hash Browns
Hearty plant-based breakfast casserole layering crispy hash browns, seasoned sausage, and vegetables in a savory vegan cheese sauce. Baked until golden and bubbly, this make-ahead dish feeds a crowd and reheats beautifully.
Ingredients
- 6 Jack & Annies Breakfast Sausage Linksplant-based sausage of choice1:1vegan
flavor and texture may vary
- 30 oz Frozen Hash Browns
- 1 Zucchini, diced
- 8 oz Mushrooms, sliced
- 1 Red Pepper, cored and diced
- 1 Onion, diced
- 4 Cloves Garlic, minced
- 8 oz Vegan Cheddar Cheesenutritional yeast only3 Tbsp additionalvegandairy-freedairy-free
removes creamy texture
- 1 ½ Cups Plant Milk, unsweetened and unflavored
- 1 ½ Cups Vegetable Broth
- ⅓ Cup Vegan Butter
- ¼ Cup All-Purpose Flour
- 6 Tbsp Nutritional Yeast
- Salt, to taste(optional)
- Pepper, to taste(optional)
Instructions
- 1
Remove hash browns from freezer to thaw slightly. Lightly grease a 9x13 baking pan.
- 2
Melt vegan butter with onion and garlic in a large pot over medium heat, cooking until softened and fragrant.
- 3
Add zucchini, sausage, mushrooms, and red pepper, cooking until softened.
- 4
Stir in flour and cook, stirring constantly, to eliminate raw flour taste.
- 5
Add plant milk, vegetable broth, vegan cheese, nutritional yeast, salt, and pepper. Stir well and bring to a simmer, simmering until thickened.
- 6
Preheat oven to 350 degrees F.
- 7
Remove sauce from heat and fold in hash browns. Transfer mixture to prepared pan and spread evenly. Cover with aluminum foil.
- 8
Bake covered for 35 minutes, then remove foil and bake until golden. Optional: broil briefly at the end for color, monitoring closely to prevent burning.
Tips
Thaw hash browns partially before mixing into sauce to ensure even cooking throughout the casserole.
Cook the flour roux for the full 2-3 minutes to eliminate the raw flour taste and improve sauce texture.
If broiling to add color, position the oven rack closer to the broiler and watch continuously, as it burns rapidly.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 F until warmed through.
Assemble completely through foil covering, refrigerate up to 12 hours, then bake as directed (may require 5-10 minutes additional baking time if cold).
Divide into portions directly from pan or slice into squares.
Common Mistakes
Skip thawing hash browns to avoid icy cold centers that don't cook through evenly.
Omit the flour cooking step to avoid grainy, starchy sauce texture.
Broil without close monitoring to avoid burnt or charred top surface.
Substitutions
Dairy-Free Swaps
removes creamy texture
Vegan Options
flavor and texture may vary