Vegan MoFo: Breakfast Casserole In My Mouf

Day 3, bitches! Let's keep this enthusiasm going!! In my last post I mentioned the benefits of cooking one big meal in preparation for the upcoming week. It's easy to come up with ideas for lunch or dinner, yet I had a specific need to mix up my breakfast routine. Lemme explain: My roomie's... room... is right next to the kitchen, which only has a big overhead light. To be polite, I prepare my brekkie (usually cereal or toast) by the light of the not-even-beginning-to-rise-at-7-am sun. And in a hurry, as I usually cannot motivate myself to get up more than 30 minutes before I'm out the door. SO! What possibilities did I have for a wholesome, preferably veggie-packed, tasty breakfast meal? Casserole, that's right, class.

I initially looked up some recipes online but... there wasn't one that really inspired me. I knew what I wanted and so I winged it (wung it...?). Picked up some vegan specialty items and used up some veggies in my fridge. Here's the recipe, from what I can remember:

Breakfast Casserole In YOUR Mouf

2 medium potatoes (sweet or otherwise)
1 or 2 pieces whole wheat bread (I used Rudy's Organics Nut & Oat - FAVE), torn into chunks
1 small head of broccoli or 1/2 reg sized head, cut into bite-sized florets
1 tbsp olive oil
1/2 red and 1/2 green pepper, diced
1 small sweet onion, diced
5 oz. sliced mushrooms
1 large handful of kale &/or spinach, torn into bite-sized pieces
1 tube Gimme Lean sausage
2-3 cups almond milk (depends on how saucy you likes it...)
3/4 cup nooch
1/2 cup of each flavor of Daiya
salt & pepper to taste

I first served it as brinner with a side of toast & jelly. I absolutely loved this meal and ate it all week... some days for breakfast AND lunch. It's multi-purpose dish. And totally capable of personalization. Can't wait to make this again... nom.

What's your favorite casserole?

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