Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)

Step 1

Preheat the oven to 425°F.

Step 2

Chop and prepare your vegetables and set them aside.

Step 3

In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.

Step 4

In a greased large 9x13 casserole dish, layer in the hashbrowns.

Step 5

Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.

Step 6

Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.

Step 7

Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.

Step 8

Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.