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Plant Based Breakfast Casserole

Ingredients:

30 oz shredded hash browns, thawed

2 C cheddar cheese (V, DF)

½ C chick’n broth

½ medium yellow onion or 1 entire small yellow onion, small dice

1 Tbsp olive oil

1 C milk (DF)

1 Tbsp butter (DF), melted

2 tsp kosher salt

1 tsp garlic powder

1 tsp celery seed

1 tsp crushed black pepper

Plant Based Breakfast Casserole.png
Directions:

  • 1) Let hash browns thaw at room temperature. Pre-heat oven to 350F.

  • 2) Sautee onions in olive oil in large pot on medium heat until soften.

  • 3) Add in hash browns. Stir together.

  • 4) Add in remaining liquids and seasonings. Mix thoroughly. Finish

  • seasoning to taste.

  • 5) Prepare 8x8” with spray oil. Pour in hash brown mix.

  • 6) Cook casserole in pre-heated oven for 30 min at 350 F. Set timer.

  • 7) Turn oven up to 375 F and cook for 10 additional minutes

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