Breakfast Casserole Recipe

Name: Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil; 3/4 cup diced onions; 1 to 2 large russet potatoes, cleaned and cubed; 1 tsp. dried parsley; 3/4 green bell pepper, stemmed, seeded and chopped; ⅓ cup diced zucchini; ⅓ cup diced summer squash; 3/4 cup diced tomatoes; 1 lb. extra-firm tofu; 1/2 cup soymilk; 2 Tbs. egg replacer; 1 1/2 tsp. agar flakes; 1 tsp. salt; ⅛ tsp. ground turmeric; 2 slices vegan cheddar cheese; 1 Tbs. mellow miso

Servings: persons

3 Tbs. olive oil
3/4 cup diced onions
1 to 2 large russet potatoes, cleaned and cubed
1 tsp. dried parsley
3/4 green bell pepper, stemmed, seeded and chopped
⅓ cup diced zucchini
⅓ cup diced summer squash
3/4 cup diced tomatoes
1 lb. extra-firm tofu
1/2 cup soymilk
2 Tbs. egg replacer
1 1/2 tsp. agar flakes
1 tsp. salt
⅛ tsp. ground turmeric
2 slices vegan cheddar cheese
1 Tbs. mellow miso

1
Preheat the oven to 375F.
2
Lightly oil 4 16-ounce ovenproof casseroles or baking dishes, and set aside.
3
Heat the oil in a large skillet over medium heat, and saute the onions for about 2 minutes, or until softened.
4
Add the potatoes and parsley, and saute for 3 to 4 minutes more.
5
Add the green pepper, zucchini and summer squash, and saute until just wilted.
6
Add the tomatoes, and cook until warmed through.
7
Remove from the heat, and set aside.
8
Put the remaining ingredients into a food processor, and puree until smooth.
9
Fold together the vegetables and the tofu mixture.
10
Spoon into the casseroles.
11
Bake for 35 to 45 minutes.
12
Remove from the oven, and cool.
13
Cover, and refrigerate overnight to allow agar to set properly.
14
Reheat the oven to 375F in the morning, and bake, covered, for 45 minutes.
15
Serve hot.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tbs. olive oil, 3/4 cup diced onions, 1 to 2 large russet potatoes, cleaned and cubed, 1 tsp. dried parsley, and more.

Yes, Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Casserole

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