Egg-y Brunch Casserole

Slices up nicely and good to feed a crowd. Prep night before if desired.

6 slices rye or pumpernickel bread, sliced into cubes
1 bag frozen hash browns, thawed
2 12 oz. pkgs. silken tofu, uncooked
3 Tbsp ‘chick it’ seasoning (see recipe index- SO worth having on hand!), or use brand of choice
4 Tbsp nutritional yeast
1 1/2 tsp onion powder
2 tsp garlic powder
1 tsp turmeric
1 tsp parsley, plus more to sprinkle
1 tsp salt
1/2 tsp paprika, plus more to sprinkle
Veggie breakfast sausage of choice, chopped or sliced

Set oven temperature to 350 degrees. Line or prepare a 9 x 13 inch baking pan. Carefully drain water off silken tofu. Using a blender or food processor, blend tofu with all seasonings into a thick, creamy sauce. (If not pourable, add bit of water until you can pour it.) Spread out the bread cubes at the bottom of the dish. Pour ½ sauce over bread and try to cover all pieces at least partially. Sprinkle thawed hash browns on top. Pour remaining tofu over. Add sausage and sprinkle with paprika and parsley. Bake, uncovered, for 45 minutes or until tofu is not shiny at all and springs back slightly to the touch. Cut into large squares and serve with fresh fruit for a special breakfast or brunch.

Healthy Facts - December 2017: Egg-y Brunch Casserole

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