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Brian has always loved breakfast foods, so when he started working on a whole food, plant-based breakfast casserole, I knew it would be delicious. Okay… maybe I was a little bit skeptical after he told me he was going to use a pumpkin seed mixture as his “eggy” base. Even as we were getting ready to bake it, I wasn’t sure how it would work out, but I was absolutely delighted by the final product!
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You can also watch the video here to see how it all comes together!
To start out, you’re going to need an assortment of chopped veggies. You can really mix it up to your liking, but Brian likes to use mushrooms, celery, onion and peppers. I also suggested that we add some diced up kale, which actually ended up pulling the entire casserole together if I do say so myself! You can watch our kale prep video here to get a better idea of how we prepare the kale to go into the casserole.
You’ll also need some frozen shredded hash browns. Just make sure you get the ones that have the least amount of added ingredients. Normally, we like to use Mr. Dell’s brand, which has only ONE ingredient – potatoes. When we filmed the recipe, we had some on hand from Whole Foods, which do contain citric acid and dextrose for preservation, but no added salt or oil or anything like that.
Brian recently discovered this Watkins Organic All Purpose Salt-Free Seasoning he likes to use for this recipe, but you can swap in any of your favorite salt-free seasoning blends.
For the “egg” mixture, you’ll need raw, unsalted pumpkin seeds, soft silken tofu, water, nutritional yeast, turmeric, garlic powder, cayenne pepper and black salt (aka kala namak). If you don’t feel comfortable adding salt, you can leave out the black salt, but it does provide that sort of “eggy” smell and flavor.
Before you mix up the casserole, you’ll want to sauté the veggies, starting with the mushrooms. Brian likes to get as much moisture out of them as possible before adding the other veggies.
After that, you’ll just add the celery, onion and peppers and sauté until they are just softened.
In the meantime, you can prepare the “egg” mixture by adding the ingredients to a blender and blending until completely smooth. This mixture might seem a bit watery when you add it to the casserole, but just trust us – it does bake and come together quite nicely.
After the veggies have softened and cooled a bit, it’s time to mix! Just add everything to a giant bowl and stir it all together with the “egg” mixture before adding it to your baking dish.
It bakes up all nice and golden brown and somehow that mixture magically comes together to look like (and taste like) it actually has eggs in it!
This is the perfect dish to serve for an Easter brunch or just enjoy any time. Be sure to watch the video to see us make the recipe and get even more tips.
Brian’s 'Eggy' Veggie Breakfast Casserole
Ingredients
- – 4oz mushrooms, diced into 1/4-inch pieces (approx. 1 cup when diced)
- – 1 or 2 stalks celery, diced into 1/4-inch pieces (approx. 1/2 cup when diced)
- – 1 large yellow onion, diced into 1/2-inch pieces (approx. 2 cups when diced)
- – 1 red bell pepper, diced into 1/2-inch pieces (approx. 1 cup when diced)
- – 1 green bell pepper, diced into 1/2-inch pieces (approx. 1 cup when diced)
- – 1lb (16oz) frozen shredded hash browns
- – 3 cups fresh kale, chopped into 1/2-inch pieces (we prefer dinosaur kale)
- – 1/4 cup fresh Italian parsley, finely chopped
- – 2 tsp of your favorite no-salt seasoning (we use Watkins Organic All Purpose Salt-Free Seasoning)
- – 1/2 tsp ground black pepper
- – OPTIONAL: Salsa or ketchup for topping
- “Egg” Mixture:
- – 1/2 cup raw, unsalted pumpkin seeds (60g)
- – 1 cup water
- – 1 x 12oz block soft silken tofu
- – 2 Tbsp nutritional yeast
- – 1 tsp turmeric
- – 1 tsp garlic powder
- – 1/2 tsp black salt (aka kala namak)
- – Dash of cayenne pepper
Directions
- Preheat oven to 375°F.
- Heat a large skillet to medium-high. Add diced mushrooms and cook, stirring frequently, until most of their water is released.
- Add diced celery, onion, and peppers to the skillet with the cooked mushrooms. Cook, stirring frequently, until just softened and then let cool. You may need to add a splash of water if sticking occurs.
- While veggies are cooking, prepare your “egg” mixture by adding all ingredients to a blender. Blend on high speed for at least 60 seconds, until everything is fully combined into a smooth sauce.
- Add frozen hash browns to a large mixing bowl, along with cooked veggies, kale, parsley, no-salt seasoning and pepper. Stir to combine.
- Add blended “egg” mixture and stir.
- Pour into a 13×9-inch baking dish and bake for 60-75 minutes, until top is golden brown.
- Enjoy served with salsa or ketchup on top.
As you can see, I was super excited to dig in and try it out!
We like to enjoy this with a bit of salsa or ketchup added on top. YUM!
As always, we’d love to hear from you if you make the recipe. You can find us on Instagram and Facebook – don’t forget to tag us if you post a photo!
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Watkins Organic All Purpose Seasoning Salt Free, 2.7 Ounce, 3-Pack
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Glad you two are back and getting into the weight-consciousness again. I need it badly. Your kitchen is awesome !
I want to try this for sure ! I make a scrambled tofu quite similar and bake it in glass dish in the oven. I do a half hour and then flip it over and another half hour. It makes it so it’s not wet. Delicious. I do water saute (you have helped to teach me this) onions, spinach, and mushrooms before going into the oven. Yum !
Also, tips I use: To saute mushrooms, 1. do three packages and save the others for spaghetti sauce–add chopped walnuts and chickpeas for a meaty sub. I share this recipe and people love it. 2. start the saute very slow and do not add any water at all–they will cry and it’s not necessary. When half way done, add your onions and they will cook in the mushroom water as well.
And thank you for all your tips, I use them ! When is the book coming out ?
Great tips!! We will eventually have a book… but no firm plans in place just yet 😉
Do you think you can assemble this ahead of time and bake it the next day?
We have not tested it out – but I believe it would work out just fine!
Delicious! It was a hit today for Easter brunch. I love dishes like this that are easy to make ahead and then just cook in the morning. I did all my prep the evening prior,(except the blender/tofu part) and it was so easy this morning. I think I have found another breakfast crowd pleaser. Thanks for sharing the awesome recipe!
Happy Easter 🙂
Amazing! Good call on air frying leftovers. Was a big hit with my omnivore family. I used celery seed in place of celery. Thanks for sharing the great recipes!!!
I made this for breakfast this morning and it turned out delicious. I used what I had on hand which was Hungry Jack (shelf stable)hash browns in the little milk carton; you add water to rehydrate them. I used two (4 oz. each) of them, and I think it was too many but one would not have been quite enough. It turned out OK anyway and the flavor is excellent. I will make this again with the frozen potatoes next time. Thanks for this recipe and best wishes to you both at this time!