Breakfast Casserole

Hearty, and full of savoury flavour, this is the perfect breakfast to kick start any day.

  • 6 servings
  • 20 mins prep, 35 mins cook 55 mins total

Ingredients:

For the casserole:

  • 4 cups baby potatoes, cubed
  • ½ cup white onion, diced
  • 2 cloves garlic, minced
  • 3 cups mushrooms
  • 3 vegan sausages, cut into rounds
  • 1 cup lacinato kale, stems removed, shredded
  • ¼ cup olive oil
  • 1 tsp dried dill
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

 

For the vegan hollandaise:

  • ½ cup silken tofu
  • ½ cup unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • ¼ cup vegan butter, melted
  • 2 tbsp fresh lemon juice
  • ¼ tsp mustard powder
  • ¼ tsp turmeric
  • ¼ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Directions:

To make the casserole: Preheat oven to 425F.

  1. In a large pot, bring 8 cups of water to a boil. Add potatoes and simmer for 15 minutes.
  2. Meanwhile, in a skillet over medium high heat, sauté onion and garlic in olive oil until translucent (about 5-7 minutes). At this time, add in sausages, mushrooms, kale and spices. Cook for 3 minutes on the stove top and then remove from heat.
  3. Drain potatoes and transfer to casserole dish. Stir in sautéed onion and sausage mixture. Transfer to oven to bake for 20 minutes until potatoes are crispy.

To make the hollandaise:

  1.  While casserole is baking, combine hollandaise ingredients in a food processor and blend until smooth. Taste and adjust salt and pepper if necessary.
  2. Drizzle casserole generously with hollandaise and serve warm.