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Updated: Apr 11, 2021

Breakfast for dinner is still one of my all time favorite meals. No need to give that up with all the wonderful plant-based ingredients available on the market now. This recipe is like quiche but with frozen hashbrowns as a crust, making it more in line with breakfast than lunch on the patio. Links to products used below.



4 cups frozen hashbrowns, thawed

2 Tbsp vegan butter, melted

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp paprika


12 oz bottle JUSTEGG

1/2 cup unflavored vegan creamer (or plant milk)

2 Tbsp nutritional yeast

1 tsp salt

1/8 tsp pepper

1 small yellow onion, diced

1 cup sweet bell peppers, diced

2/3 cup vegan cheddar, shredded


1. Preheat oven to 400ºF. Prepare crust by combining hashbrowns, salt, paprika and onion powder in a bowl. Pour melted vegan butter over hashbrowns then stir until well combined. Lightly grease a baking dish with spray oil then place hashbrowns into dish and pressing down to form a crust. Bake 20 minutes.

2. In a bowl, wisk together JUSTEGG, plant-based cream, garbanzo bean flour, nutritional yeast, salt & pepper. Set aside.

3. In a skillet over medium-high heat, cook plant-based sausages, breaking up while cooking for approximately 4 minutes. Add chopped onion and continue to cook another 4 minutes. Add peppers and cook another 2-3 minutes. Remove from heat then stir in shredded vegan cheddar.

4. After removing hashbrown crust from oven, decrease oven temperature to 350°F. Add sausage and pepper filling into crust. Wisk the JUSTEGG mixture again then pour sausage and pepper filling. Bake 50 minutes. Let rest 15 minutes before serving.

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