• Cube about 5 slices of sourdough bread for a total of 5 cups. Put in a large bowl and set aside.
• Grease a 9x13x2 casserole baking dish. I use vegan butter for flavor. You can also spritz with cooking spray.

Sausage and Vegetables

• Chop vegetables and saute in a non-stick pan with 2 Tablespoons of oil for about two minutes.
• Add in the vegan sausage. Break it up as it is cooking if necessary for a crumbly texture. Continue sauteing for about 6 minutes or as per package directions. Set aside.
• This is the time to taste and add salt and cayenne pepper if necessary. Depending on the flavor of the vegan sausage you use, you may or may not want any.

"Egg" Mixture

• In a mixing bowl, beat together the silken tofu and plant milk until smooth. The silken tofu will still have tiny lumps similar to ricotta cheese. That's okay.
• Add in Just Egg, black salt (optional - see note), turmeric powder, mustard powder, agar agar powder (see note), chives, and nutritional yeast. Stir until well mixed.
• Along with the sausage mixture, pour over the cubed bread and stir so that all bread pieces are moistened.
• Pour into the prepared casserole dish. Cover well and set in the refrigerator for at 8 hours - or overnight.

Baking and Finishing - after 8 hours

• Take the refrigerated casserole out and set on the counter for about 30 minutes while the oven is preheating.
• Preheat your oven to 325°
• Cook uncovered for 1 hour.
• Pull out of the oven, and check for doneness. Give is a little jiggle. It should be mostly solid in the middle. It will firm up slightly when sitting. Put back into the oven for up to 10 minutes if it needs a little more time to firm up.
• Top with chopped chives. Allow cooling for about 10 minutes before cutting into the casserole. Serve with some fresh fruit for a balanced breakfast.
• OPTIONAL: You can sprinkle a little vegan cheese on the top during the last 10 minutes of cooking. The casserole is fine without it. In fact, unless you have a brand of vegan cheese you really enjoy, leave it off.