Vegan Breakfast Casserole

Ingredients:

• 1 bottle of JUST egg replacer
• 1 tbsp of olive oil
• 3 1/2 cups of cooked hashbrowns
• 2 cups of cooked beefless crumbles
• 2 cups of vegetables (I used spinach, red and yellow bell peppers, minced garlic and yellow onions)
• 1/2 tbsp of egg salt (purchase here)
• 2 tsp of salt
• 2 tsp of black pepper
• Vegan bacon bits
• Toppings: Diced green onions, salsa, and sour cream

Instructions:

1. Preheat oven to 400 degrees
2. Sautee spinach, red and yellow bell peppers, minced garlic and yellow onions with olive oil until tender. Season with salt and pepper
3. Cook hashbrowns according to package
4. Cook beefless crumbles according to package
5. In a separate bowl, combine Just egg, egg salt, salt and pepper
6. In a greased 8x8 oven safe baking dish, begin to layer the breakfast casserole:

   • Layer 1: Cooked hasbrowns
   • Layer 2: Cooked beefless crumbles
   • Layer 3: Sauteed veggies
   • Layer 4: JUST egg mix
   • Layer 5: Vegan bacon bits

7. Bake in oven for 45 minutes or until "egg" mix is no longer liquid. Use a knife or fork to test if the casserole is finished (the knife or fork will come out clean if it is ready)
8. Remove from oven and let cool for 5 minutes. Top with green onions, salsa and sour cream

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