Autumn Breakfast Casserole

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We still have a few solid weeks until Winter is officially here and we’re still very much feeling the fall harvest vibes. Here’s a quick and hearty breakfast recipe- perfect for the whole family, brunch, lunch, or even dinner. Enjoy! Recipe serves 12. 

INGREDIENTS  Vegetarian Breakfast Casserole {Perfect for a Crowd!} –
8 ounces baby bella mushrooms, quartered
1.5 pounds potatoes, diced into 1/2-inch cubes
1 large red bell pepper, cored and diced . 1 medium white or yellow onion, peeled and diced
3 tablespoons olive oil
sea salt and freshly-cracked black pepper
1 pound ground Italian chicken sausage
4 cloves garlic, peeled and minced
2 handfuls roughly of chopped fresh kale,
15 eggs (whisked)
2/3 cup unsweetened plant-based milk
1 1/2 tablespoons Old Bay Seasoning


Preheat the oven to 400 degrees and line a large baking sheet (9×13 ) and set aside.
Chop up all the vegetables and spread on a baking sheet
Drizzle the vegetables evenly with olive oil and sprinkle some salt and pepper
Bake them for about 20-25 minutes or until the potatoes are tender
Transfer the veggies into the prepared baking dish
As the vegetables are roasting, cook the sausage in a large sauté pan and break a part in crumble pieces. Add garlic to taste once browned and set aside
In a separate bowl, whisk the eggs together. Add the milk, old bay seasoning, salt, and pepper.
Carefully pour the egg mixture into the prepared dish over the roasted vegetables. Add the sausage evenly on top.
Bake the dish (uncovered) for 30-35 minutes. If the vegetables start to get too brown, place a piece of foil on top for the rest of the remaining time.
Transfer to the cooling rack for 10 minutes.
To serve: serve after cooled, or refrigerate for up to 3 days and reheat the casserole

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