Cheesy Vegan Sausage Breakfast Casserole
Everyone needs an easy make-ahead breakfast casserole in their back pocket and this one fits the bill. It's a no-fuss crowd-pleaser that requires minimal prep and is super versatile.
Fast and easy to prep (a great recipe for the kids to help with)
Cheap and filling
Incredibly versatile (add veggies, hash browns, bread)
Great to make ahead for a special holiday or a busy weekday
Lighter than many breakfast casseroles out there (no butter, no whole milk/half & half)
1 container (32 oz) egg beaters
1 package (8oz) shredded sharp cheddar cheese
1 package (about 16oz) breakfast sausage of choice (we used a vegan option)
1/2 cup sour cream
1 Tbsp Dijon mustard
Preheat the oven to 350 degrees.
Crumble sausage into a skillet and brown completely. Remove from heat.
Spray 9×13 baking dish with cooking spray. Add eggs, sausage, and cheese.
Combine Dijon and sour cream and place in dollops into dish, then gently mix to combine.
Spray foil with baking spray, cover, and bake at 350 degrees for about 30 minutes.
Remove foil and bake for about 10-15 minutes more until the dish edges are set and lightly brown and the center only jiggles slightly. Make sure there is no “watery” eggs in the center before removing from the oven.
To make ahead: Combine follow directions and instead of throwing in the oven, just cover and refrigerate. Take out while oven is preheating. You may need to increase baking time by 10-15 minutes.
Optional additions: Feel free to load with veggies, but remember to cook first. Fresh veggies have a lot of water and can lead to a soggy casserole.