Vegan JUST Egg Breakfast Casserole
This vegan JUST Egg breakfast casserole layers crusty bread, sautéed vegetables, vegan cheese, and plant-based protein in a 45-55 minute bake that serves a crowd and meal-preps beautifully.
This vegan JUST Egg breakfast casserole layers crusty bread, sautéed vegetables, vegan cheese, and plant-based protein in a 45-55 minute bake that serves a crowd and meal-preps beautifully.
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Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 9x13-inch baking dish with parchment paper or grease with a little cooking spray.
Saute the Vegetables: In a frying pan over medium heat, add 2 tbsp olive oil. Sauté the diced onions, bell peppers, and garlic until they soften and become aromatic - about 5 minutes. Add the mushrooms and cook for another 3-5 minutes.
Cook the Vegan Protein: If you're using vegan bacon, sausage, tempeh, or seitan, add it to the pan and cook until browned. Set aside the veggie-meat mixture.
Prepare the JUST Egg Mixture: In a large mixing bowl, empty both bottles of JUST Egg. Add plant-based milk, salt, and pepper. Whisk well to combine.
Fold in Cheese and Veggies: Fold in 1 1/2 cups of vegan cheese shreds and the sautéed veggie-sausage mixture into the JUST Egg mixture. Make sure everything is evenly distributed. Set aside.
Layer the Bread: Place the slices of bread on the base of the baking dish.
Add the Spinach: Scatter the spinach over the top of the bread.
Finish Assembling: Pour the mixture into the prepared baking dish, leveling it with a spatula. Sprinkle the halved cherry tomatoes over the top.
Bake the Casserole: Bake for 45-55 minutes until the casserole is set in the middle and the edges are lightly golden. Check with a knife by piercing the center - if it comes out clean, it's ready.
Finishing Touches: Remove from the oven, let it sit for 10-15 minutes, and garnish with fresh parsley or chives.
Store cooled casserole covered in the refrigerator for up to 4 days. Reheat individual portions at 350°F for 15-20 minutes or enjoy cold.
9x13-inch baking dish · large mixing bowl · frying pan
Yes, assemble it completely through step 8, cover with plastic wrap, refrigerate overnight, then bake for 45-55 minutes at 375°F the next day.
The recipe calls for 1 cup diced vegan bacon, sausage, tempeh, or seitan. Cook whichever you choose until browned before folding into the mixture.
Bake for 45-55 minutes until set in the middle and edges are lightly golden. Pierce the center with a knife—if it comes out clean, it's ready.
Yes, store cooled portions in an airtight container in the freezer for up to 3 months. Thaw overnight and reheat at 350°F until warmed through.
Use crusty bread like sourdough, French, or French rye. The structure holds up better to the wet egg mixture than soft breads.
