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Apple Breakfast Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 people

Equipment

  • 13 x 9 glass pan

Ingredients
  

  • 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

Instructions
 

  • 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.