vegan breakfast casserole

By Jody

Ingredients

• Filling
• 1 lb bulk vegan sausage
• 1 tablespoon vegetable oil
• 1 large onion, coarsely chopped (1 cup)
• 1 large red bell pepper, coarsely chopped (1 1/2 cups)
• 1 package (8 oz) sliced fresh mushrooms (3 cups)
• 1 bunch chopped spinach,cooked and squeezed dry
• 2 cups vegan shredded mozzarella or provolone cheese (8 oz)
• Topping
• 5 eggs, beaten
• 1 1/4 cups almond milk
• 1/2 cup butter, melted
• 1 1/2 cups gluten free self-rising flour
• 1/2 cup grated vegan Parmesan cheese

Preparation

Step 1

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet.

In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.

In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.

Bake 35 to 40 minutes or until topping is golden brown