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–+ servings
Just egg casserole stacked.

Just Egg Breakfast Casserole

This vegan Just Egg Breakfast Casserole is so hearty and delicious! Cheesy vegan eggs and plant-based sausage come together with delicious sautéed vegetables all on top of a buttery crescent roll. It’s so easy to whip up and is perfect for feeding a crowd!
5 from 17 votes
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Bonnie - Serene Trail

Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories: 190kcal

Ingredients

  • 1 tablespoon olive oil
  • half medium onion, diced
  • 1 medium red pepper, diced
  • 8 ounces mushrooms, sliced, (227g)
  • 14 ounces ground vegan breakfast sausage, such as Impossible brand, (397g)
  • 2 cups baby greens (kale or spinach), chopped, (60g)
  • 8 ounces crescent roll dough, (1 tube, 227g)
  • 24 ounces liquid Just Egg, (one and a half cartons, 680g)
  • 1/4 cup plant-based milk, (60ml)
  • 1 cup vegan cheese shreds, (110g)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black salt (kala namak)

Instructions

  • Preheat the oven to 375°F and grease a large dish (9x13) with nonstick spray, oil, or vegan butter.
  • Bring a large skillet to medium-high heat. Add the olive oil to it, then sauté the onions, peppers, and mushrooms until they start to soften (about 5-6 minutes).
  • Add the sausage to the pan and cook it for 1-2 minutes. Stir in the greens and take the pan off the heat once they have wilted.
  • Roll the crescent roll dough out onto the bottom of the dish. Press to seal any holes in the dough. Spread the sausage and veggie mixture out on top of it. Sprinkle most of the cheese on top.
  • In a large bowl, whisk the Just Egg, plant milk, salt, pepper, garlic powder, and paprika together. Pour the egg mixture all over the casserole layers. Spread the remaining cheese over the egg mixture.
  • Bake it in the oven for 40-50 minutes. Cover the dish if it looks like it might burn toward the end of the cooking time. Take it out when the top is starting to brown, and the middle stays firm when you give the dish a little shake.
  • Dust it with a fine layer of black salt and then let it cool for at least 10 minutes. Slice the casserole and enjoy!

Video

Notes

Storage 

Cover the leftovers and refrigerate them for 4 days. Or place individual slices in freezer-safe containers or bags and freeze them for 3 months.

Reheat

If frozen, move the casserole to the refrigerator overnight or defrost it in the microwave. From the refrigerator, reheat it in the microwave for 1-2 minute intervals or until heated through.

Nutrition

Serving: 1 slice of 12 | Calories: 190kcal | Carbohydrates: 26.2g | Protein: 10.8g | Fat: 4.8g | Saturated Fat: 0.5g | Sodium: 526mg | Potassium: 348mg | Fiber: 10.5g | Sugar: 2.1g | Calcium: 269mg | Iron: 2mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.