Father’s Day breakfast casserole and a 🎵


If you’re looking to treat your dad to a delicious and cruelty-free breakfast tomorrow, look no further than this tasty breakfast casserole.

This recipe can easily be altered to fit any occasion and any set of taste buds. Looking for a kick? Add in diced jalapeños and serve topped with salsa. Or add in fresh spinach and sliced mushrooms for a country-style favorite. No matter how you like it, you can make it your own.


Father’s Day Breakfast Casserole


For the ‘Egg’ Mixture:

1/2 cup plain soy milk
1 lb. extra-firm tofu
2 Tbsp. olive oil
1 Tbsp. soy sauce
2 garlic cloves, crushed
1 Tbsp. onion powder
1 tsp. thyme
1 tsp. turmeric
1 tsp. paprika
1 tsp. garlic salt
1/3 cup nutritional yeast

For the Casserole:

1 pkg. Gimme Lean Sausage
2 Tbsp. olive oil
1 qt. shredded hash browns (frozen is OK)
1 pkg. Daiya Cheddar Style Shreds


Preheat the oven to 450°F.

Place all the ingredients for the “egg” mixture in a blender and blend until smooth.

Crumble the vegan sausage and brown slightly in 1 tablespoonful of the oil in a pan over medium heat.

Use the other 1 tablespoonful of oil to coat the bottom of a large baking dish. Layer the hash browns, the sausage, and the vegan cheese along with any other ingredients that you would like to add.

Pour the egg-like mixture over the layered hash browns, sausage, and cheese, then sprinkle more cheese on top.

Bake for 25 to 30 minutes.

Makes 10 servings

💜💜💜Paul Westerberg 💜💜💜