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Cheesy Vegan Breakfast Casserole


  • 10-inch cast iron skillet or oven-safe skillet If not using an oven-safe or cast iron skillet, you will also need a baking dish.


  • 1 tsp vegetable oil
  • 1 medium onion (finely chopped)
  • 1 medium red bell pepper
  • 3 cloves garlic (finely chopped)
  • 2 tbsp parsley (chopped)
  • ½ bag of frozen hash browns
  • 14 oz Everything Legendary Italian sausage (roughly chopped)
  • 8 oz bag of vegan shredded cheddar cheese
  • 1) 12 ounce bottle of vegan egg substitute
  • 1/2 tsp red pepper flakes
  • Salt to taste
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.
  3. Add the onions, garlic, parsley and red pepper to the oil. Season with salt and ground black pepper and sauté, stirring, for five minutes over medium heat or until the onions are soft.
  4. Add the sausage and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed. Remove from skillet.
  5. Add more oil and fry hash browns. Once browned, layer sautéed vegetables evenly over the hash browns. Add the everything but the egg, and top with vegan cheddar cheese.
  6. Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on cheese.
  7. Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.