Made with JUST Egg, hash browns, roasted vegetables, and other tasty vegan ingredients, this plant-based hash brown casserole is perfect for a delicious breakfast bake.
Pin now to save for later:
Monday through Friday, breakfast at my house is a fairly “boring” event. Honestly, most mornings we just have steamed veggies (really), air-fried potatoes, with an occasional jar of overnight oats thrown in. On the weekends, however, we like to go all out!
For some awesome weekend vegan breakfast ideas try:
- Breakfast Potato Hash
- Vegan Classic Breakfast Casserole
- Tater Tot Breakfast Casserole
- Healthy Banana Nut Pancakes
- Pumpkin Spice Crescent Rolls
What you will need to make this vegan breakfast bake:
Please see the recipe card below for the exact measurements and ingredients used.Jump to Recipe
For the vegetables:
- hash browns – I buy fresh (not frozen) and shredded. If you buy frozen then you will need to thaw first.
- other vegetables that roast well such as:
- bell peppers
- nutritional yeast
- chili powder
- lemon pepper
- light tasting oil such as avocado oil – (divided between steps)
For the vegan breakfast meat saute:
- chopped onion of choice – I like shallots but I have also used both white and red onions
- uncooked vegan bacon or sausage of choice
- oil to saute
For the JUST Egg mixture:
- JUST EGG – the star of the show!
- vegan mayo
- nutritional yeast
- black salt –
- please see below – black salt is different from regular salt
- vegan cheese shreds of choice – I’ve used both cheddar and mozzarella
How to make vegan hash brown casserole:
You will need one-and-one-half cups shredded hash browns and one-and-one-half-cups vegetable of choice for a total of three cups. See the notes in the recipe card for some vegetable suggestions.
Start by chopping your choice of vegetables into small bite-sized pieces. You will roast all of the vegetables (with the exception of the onion) for about 30 minutes. This will allow the vegetables to soften enough and even start to brown a little.
Put the vegetables, seasonings, and oil in a medium-sized bowl and toss around to evenly coat the vegetables.
Next, spread evenly onto a prepared (with cooking spray) cookie sheet or large pan.
You can use a silicone mat or a foil-lined baking sheet. I like to use foil for easy clean-up. You will need to spritz with cooking spray though or the vegetables will stick to the bottom – even with the oil used.
Cook in a 375° oven for a total of 30 minutes.
Pull out half-way through and with a spatula or spoon, stir and flip around so that the outer parts that are starting to cook and brown slightly trade places with the inner less-cooked parts. This way everything cooks nice and evenly.
The vegan breakfast meat and onion:
While the vegetables are roasting in the oven, you can prepare the meat/onion mixture.
You will need 1/2 cup of chopped onion and 1/2 cup chopped breakfast meat. Any more than that and the portions are wrong and it is overwhelming in the hash brown casserole.
That ends up being almost one-half a slab of vegan bacon or one vegan sausage.
Which is best in this recipe, vegan bacon or sausage?
I’ve used both and really can’t say which I like better!
Saute in a pan with a little bit of oil for 5-7 minutes or until the onions have softened and the vegan meat is a little crispy. Even though you will add these ingredients to the casserole and cook it in the oven, the onions won’t soften any further nor will the meat crisp more while baking.
The JUST Egg mixture:
While the vegetables are roasting, you should also prepare the JUST Egg mixture. You can use the same bowl you used to mix the vegetables and seasoning together. Mix the JUST Egg, cornstarch, vegan mayo, nutritional yeast, black salt, and shredded cheese together in a medium-sized bowl. Whisk well so that there are no little balls of cornstarch remaining.
Baking the hash brown breakfast bake:
Spray a medium-sized casserole dish with cooking spray. I use this 2 1/2 quart classic casserole dish that used to belong to my husband’s grandmother. I’m frankly a little charmed by it. A 9×9 brownie pan or a small cake pan would also work.
Place the roasted vegetables and sauteed meat/onion mixture in the prepared casserole dish.
Pour the JUST Egg mixture on top, ensuring the vegetables are all covered by the mixture.
Place the casserole dish in the 375° heated oven and cook for 35 – 40 minutes. Check after 30 minutes. When the hash brown casserole is fully cooked, the top will be a light golden and when gently pressed, you will be able to see that the casserole is finished. It might be a little creamy but shouldn’t be too runny. It will “harden” slightly on sitting.
You might still have some questions:
And I’ve got answers!
What is JUST Egg? And is it vegan?
JUST Egg is made from mung beans. It tastes, cooks, and scrambles like an egg should.
There is a slight controversy about JUST Egg being vegan. On the JUST Egg website, you won’t find any claims about their product being vegan. They call themselves plant-based. On the label they do disclose that JUST Egg is made in a facility that uses eggs – so if you have an allergy, do be aware.
Perhaps the larger controversy though is that some of the ingredients may have been tested on animals to gain FDA approval. This Reddit post has some good information. Many many products have gone through the same testing requirements.
So… is JUST Egg vegan?
Honestly, the rats weren’t harmed (read the above Reddit post) and they knew they weren’t going to be harmed going into it. Also, if you are an ethical vegan, you can feel good that unlike with chicken eggs, no male baby chicks were killed nor were any egg-laying hens stressed.
There are no animal products in JUST Egg. So read and learn for yourself and make your own choice based on your ethics. But be aware that most of the other vegan products in this recipe or in the vegan dishes you may order in restaurants likely had to go through the same approval process.
What is black salt and do I really need it?
Black salt is not like regular salt. It has a slightly sulfur-like taste and really lends an egg flavor. Black salt might be found in an Indian market, a health food store, or a vegan specialty store. I buy my black salt on Amazon.
Do you have to use black salt? Not really. This hash brown casserole will still taste super yummy without. Using black salt just takes this vegan breakfast bake to a new level of deliciousness. You only ever use a tiny bit and so a small or container will last forever!
What kind of vegan cheese is best?
Yeah…I don’t have a great answer for you. I still haven’t fully made my peace with vegan cheese and frankly, this recipe will be fine without it. Nutritional yeast, which lends a cheesy flavor, is already an ingredient. You will only use a small amount – 1/3 cup. Do not be tempted to use more. Vegan cheese is not the same a dairy cheese and too much will just be….too much. But if you are curious, I use Follow Your Heart shreds and like them best.
Ready for the recipe?
Did you love this recipe? Want to share the love? It would thrill me if you could leave ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy
Plant-Based Hash Brown Casserole with JUST Egg
- 1½ cup shredded hash browns uncooked
- 1½ cup broccoli pieces or other vegetables – see below
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon pepper
- ¼ teaspoon salt
- 3 Tablespoons avocvado oil divided – two Tablespoons for vegetables and one Tablespoon to saute.
- ½ cup vegan bacon diced
- 1/2 cup onion diced – I used shallot
- 12 ounces JUST Egg (1 bottle)
- 1/3 cup vegan cheese shredded
- 1 Tablespoon cornstarch
- 1 Tablespoon vegan mayo
- 2 Tablespoons nutritional yeast
- 1/8 teaspoon black salt
- preheat oven to 375°
- Prepare a sheet pan with foil, sprayed with a little cocnut oil or other cooking spray. Prepare a 2 1/2 quart casserole dish with cooking spray.
Hashbrowns and Vegetables
- See notes for alternative vegetable suggestions. You will be using 1½ cups hash browns or shredded potatoes AND 1½ cups small broccoli pieces OR other vegetalbes. I buy my hashbrowns already shredded. If they are frozen, thaw. Chop the broccoili (or other vegetables) into small bite-sized pieces.
- Toss together in a medium-sized bowl the hashbrowns, broccoli, chili powder, garlic powder, lemon pepper (see notes), salt, and oil. Spread on a prepared sheet pan.
- Cook in a 375° oven for a total 30 minutes. Take out after 15 minutes and with a spatula, flip vegetables, and stir around, so that the vegetables on the ourside get switched around with the vegetables in the midddle. This is ensure more even cooking. Put back in the oven for 15 more minutes.
Onion and Vegan Breakfast Meat
- While the vegetables are cooking, chop the onion into small pieces. Mince the uncooked vegan breakfast meat. I used vegan bacon but vegan sausge would be delicious too. You will need 1/2 cup of onions and 1/2 cup of vegan breakfast meat.
- Drizzle one Tablespoon of light tasting oil such as avocado oil in a saute pan. Turn to med-high and add the onion and breakfast meat. Saute for about 5 minutes or until onion has softened and the breakfast meat is cooked and just slightly crispy.
- You can use the same bowl you used to season and toss vegetables to mix the JUST Egg mixture. Combine the JUST Egg, cornstarch, mayo, nutritional yeast, black salt (see notes), and vegan cheese shreads. Whisk together well, ensuring the cornstarch is mixed in well and there are no little white lumps.
- Put the cooked vegetables, onion, and vegan meat, into the prepared medium-sized casserole dish. Pour the JUST Egg mixture evenly over the top, making sure that the vegetables are fully moistened.
- Put in the 375° oven for 35-40 minutes. The top will be golden brown and when pressed slightly, you will see that the inside of the casserole is cooked. It might be slightly creamy, but not liquidy. It will become more solid as it sits.
- Allow to sit for about 5 minutes before serving.
- The nutrition facts are for amusement purposes only. Depending on the vegan products you use, the results will vary.
- Black salt will give this recipe a eggy flavor. If you don’t have black salt, don’t use it. It will still taste delicious.
- Lemon pepper is an amazing versatile seasoning. So many people have never used it before and are resistant. Give it a try! If you really don’t want to, then sub in a combo of pepper and salt.
- You don’t have to stick with broccoli. You can use any vegetables that will cook well in the oven. I suggest using not more than three different vegetables for a total of one and a half cups. Use:
- bell pepper
- asparagus tips
- shaved Brussels sprouts
7 thoughts on “Plant-Based Hash Brown Casserole with JUST Egg”
I was reluctant to make bc there were no reviews, which is why I am leaving one, but this casserole was awesome! I made the same way except I had to sub zucchini and red bell pepper for broccoli bc that is what I had. So good for Easter brunch. Can’t wait to eat the leftovers! Easy and delicious!
I’ve so glad you enjoyed it! And great suggestions for subs and even add-ons.
This was easy, delicious, and kid approved! Since I was short on time, I used frozen hash brown patties from Trader Joe’s in place of shredded potatoes, vegan breakfast sausage, and skipped the broccoli because I didn’t have any on hand. The consistency of the casserole was perfect. Thanks for the great recipe! I will be making this often!
So glad you enjoyed it and that sounds like a great switch. Good to know.
Great recipe that really lends itself to substitutions based on what you have on hand! I sub’d the “meat” out and added spinach, mushrooms, peppers, and chilis. I may try it with flax eggs or Bob’s Red Mill vegan egg substitute (things I always have in the cupboard). I think even my son will like this one! Thank you Cindy!
Is it necessary to cook the hashbrowns and veggies prior to baking the casserole?
Can I prepare this and cook the next day?