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 garbanzo bean flour
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.