Vegan Egg Casserole

Prep: Turn the oven to 375°F. Place your frozen tots and sausage in a 9x13 casserole dish to thaw in the oven as it preheats. About 12-15 minutes until both are thawed and just soft through. While those are thawing in the oven, chop and slice your vegetables.

Saute: Take the pan from the oven and let the oven continue to preheat. Mince the sausage patties to almost a ground sausage texture. Add the olive oil to a large saute pan. When the oil is hot, cook the peppers and onion on medium high heat for 5 minutes. Then, add the sausage and cook for another 2 minutes. Finally, add the spinach and cook for another 2-3 minutes

Assemble: Add the tater tots to your casserole dish and use a potato masher to smash the tots against the bottom and sides of the dish to form the base of the casserole. Make sure any gaps in the crust are filled in. Then, layer (in order): the sausage mixture, cheese, and finally the tomatoes over the tater tot crust in the casserole dish.

Whisk: Whisk the JUST Egg, scramble spice mix, and vegan cream together in a bowl and pour this mixture over the rest of the ingredients in your baking dish.

Bake: Bake uncovered at 375°F for 45-50 minutes.

Serve: Let rest 15-20 minutes before slicing. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!