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Vegan Strata on a white plate with a gold fork on the edge of the plate and blueberries scattered on a wood table next to the plate

Vegan Sausage, Egg, and Vegetable Breakfast Casserole

This delicious vegan breakfast casserole, or strata, is perfect for a Sunday brunch or for dinner.
Course Breakfast, Brunch, Entree, Main Course
Cuisine American, Vegan
Keyword vegan breakfast casserole, vegan egg and sausage casserole, vegan strata
Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings 8 servings
Calories 417 kcal
Author Linda Meyer

Ingredients

  • 10 cup Italian White Bread cubed (approximately 1 medium loaf)
  • 11 tbsp Follow Your Heart Egg Vegan, 4 oz">vegan egg SEE NOTE
  • 2 3/4 cups ice water
  • 1 1/4 cup plant-based creamer use plain only, not sweetened or flavored
  • 2 tbsp extra-virgin olive oil
  • 3 Beyond Meat Hot Italian sausage sliced
  • 1 bell pepper seeded and chopped
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 5 cups spinach leaves
  • 1 cup vegan parmesan grated
  • 1 tsp ground sea salt or to taste
  • ½ tsp ground nutmeg
  • ½ tsp ground black pepper
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh oregano chopped
  • 1 tbsp vegan butter

Instructions

  1. Preheat the oven to 375°F (190°C) and butter a 13-inch, 3-inch deep round or a 13 x 8 x 3-inch long pan.
  2. Whisk the vegan egg, water, plant milk, and nutmeg in a medium bowl until fully combined and set aside.
  3. Heat the olive oil in a large skillet on medium-high heat. When the oil is hot, add the sausage and cook for approximately 8 minutes, stir frequently, or until they’re browned on both sides. Remove from the pan and set aside.
  4. Add the onions to the same pan you cooked the sausage in and cook for three minutes. Stir frequently. Add the bell pepper and cook for five minutes, stir frequently. Add the garlic and salt and pepper and cook for two minutes. Remove from the pan and set aside.
  5. Add the spinach to the same pan and cook until it’s wilted. Approximately 3 minutes. Make sure to toss.
  6. Remove the spinach from the pan and chop on a clean cutting board. This will ensure that the excess water in the spinach is removed and it won’t make the casserole soggy. To remove the remaining water, place the chopped spinach on a paper towel.
  7. In the buttered pan, spread half of the cubed bread evenly on the bottom of the pan. Sprinkle half of the spinach evenly over the bread. Sprinkle half of the sausage evenly over the spinach. Sprinkle half of the onion and pepper mixture evenly over the spinach. Sprinkle half of the herbs evenly over the onion and pepper mixture. Sprinkle half of the parmesan evenly over the onion and pepper mixture. Repeat with the remaining ingredients.
  8. Give the egg mixture one more whisk and pour evenly in a spiral motion over the casserole to ensure total coverage.
  9. Bake uncovered for approximately 30 minutes, or until golden brown on top.
  10. You can prepare this the night before. Store covered in the refrigerator until ready to bake.
  11. Enjoy!

Recipe Notes

NUTRITION DISCLAIMER

VEGAN EGG: We used Follow Your Heart Vegan Egg in this recipe. If you use JUST egg, you must OMIT the 2 3/4 water. That is to mix the powdered egg. For JUST egg, one egg equals 3 tbsp of JUST. You will need 1 to 1 1/2 cups of JUST egg to make this recipe, depending on how dry the bread is. 

We haven't tried freezing this, but it should freeze well for up to 3 months in a freezer safe container. Reheat covered in a 350F oven for approximately 30 minutes, or until heated through. 

Nutrition Facts
Vegan Sausage, Egg, and Vegetable Breakfast Casserole
Amount Per Serving (1 cup)
Calories 417 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 1119mg49%
Potassium 492mg14%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 7g8%
Protein 24g48%
Vitamin A 2389IU48%
Vitamin C 27mg33%
Calcium 459mg46%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.