• kelly@noshandnourish.com
  • Denver, CO
Apple Breakfast Casserole

Apple Breakfast Casserole

This apple breakfast casserole is super simple to make and feeds a big family (or gives you lots of delicious leftovers for later in the week). It is totally vegan/vegetarian, since that is mostly how we eat these days (though you can adjust it based on what you have in your fridge).

The star: Autumn Glory apples! They have hints of cinnamon and caramel and make this such a beautiful dish — all layered on top. They are grown exclusively in Washington state by Superfresh Growers.

The other reason why this breakfast is so satisfying: it has plant-based sausage, grated potato, and apples. A little savory, a little sweet and full of fiber and plant-based protein = a breakfast that will keep you full until lunch. And did I mention it’s totally beautiful too?

Kid Tips:

  1. Serve with syrup on the side. I find they use waaaaaay less if they can dip rather than just pouring syrup all over the top.
  2. Cut up the casserole into smaller bites so they can easily chew the baked apple slices.
  3. Serve with other familiar foods — like raspberries.

Want other apple ideas?

Try these apple bites.

And this flatbread.

And this apple sweet potato soup. (see below)

This is a sponsored conversation written by me on behalf of Superfresh Growers. The opinions, text, recipe, and beautiful photos are all mine. Thank you for supporting brands that support Eat the Rainbow – Kids!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Apple Breakfast Casserole

Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 people


  • 13 x 9 glass pan


  • 1 cup plant-based sausage, crumbled or sub breakfast sausage of choice
  • 1 cup grated Russet potato
  • 1/2 tbsp olive oil
  • 1 cup oat milk or sub milk of choice
  • 1 cup water
  • 1/3 cup JUST Egg, liquid egg substitute or sub 1 egg
  • 1/4 cup tahini
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 14 oz vegan pancake/waffle mix I used Birch Benders' Plant protein mix, but any of their varieties would work
  • 3 cups thinly slice Autumn Glory apples ~2 apples
  • juice from 1/2 a lemon
  • 1/2 tsp cinnamon
  • 1 tsp coconut sugar or sub sweetener of choice


  • Preheat the oven to 350 degrees.
  • In a pan over medium heat, saute the sausage and grated potatoes in olive oil for approximately 6 minutes until lightly browned. 
  • In a large mixing bowl, transfer cooked sausage and potatoes, then add in the milk, water, egg substitute, tahini, salt, and pepper. Stir. Then, stir in the dry pancake/waffle mix. Spray a 13 x 9 glass pan with non-stick spray and evenly distribute the batter.
  • In a separate bowl, lightly toss the apple slices with lemon, cinnamon, and coconut sugar. Then lay them on top of the batter in a fairly thin / even layer. You can press them down a bit into the batter.
  • Bake for 40-45 minutes until the casserole is set. Serve hot with maple syrup.

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