More Breakfast Casseroles

Christmas Breakfast Sausage Casserole
1 pound ground vegan sausage
1 teaspoon mustard powder
1/2 teaspoon salt
1 1/2 cups tofu scramble
2 cups plant plant milk
6 slices white bread, toasted and cut into cubes
8 ounces vegan Cheddar cheese, shredded

1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together mustard powder, salt, tofu scramble and plant milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Country Breakfast Casserole
1 (16 ounce) package breakfast vegan sausage
1 chopped green onion
2 cups shredded vegan Cheddar cheese
2 cups tofu scramble
1 cup water
1/2 cup plant plant milk
1 (2.64 ounce) package country vegan gravy mix
6 slices bread, cut into 1 inch cubes
2 tablespoons melted vegan butter
paprika to taste

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
2. Brown sausage in a large skillet; drain fat.
3. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together tofu scramble, water, plant milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
4. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Ham and Cheese Breakfast Casserole
18 slices white bread, cubed
8 ounces cooked vegan ham, cubed
2 cups shredded vegan Cheddar cheese
1 1/2 cups diced vegan Swiss cheese
2 cups tofu scramble
3 1/2 cups plant milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup vegan butter, melted

1. Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the tofu scramble, plant milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
3. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Christmas Breakfast Casserole
7 slices white bread, crusts removed and cubed
2 cups shredded vegan Cheddar cheese
2 cups tofu scramble
3 cups plant milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 vegan bacon strips, cooked and crumbled

1. In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the tofu scramble, plant milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.

Easy Breakfast Casserole
2 cups vegan stuffing
2 cups plant milk
1 1/2 cups cubed vegan ham
2 cups tofu scramble
1 cup vegan cheddar cheese, shredded
1/2 teaspoon salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 x 12 baking dish.
3. Mix all the ingredients together.
4. Pour into prepared baking dish.
5. Bake for about 45 to 50 minutes or until set.

Breakfast Casserole Supreme
1/4 cup vegan margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
5-6 cups tofu scramble
1/2 lb cubed vegan ham or thin sliced ham or cooked crumbled vegan bacon or vegan sausage
3 cups vegan cheddar cheese, shredded

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen is okay) in bottom of the pan.
3. Sprinkle chopped vegetables over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Note: At this point you may continue or casserole may be refrigerated overnight.
7. Pour beaten tofu scramble over potatoes.
8. Bake at 350 degrees for 45 minutes.
9. Remove from oven and sprinkle cheese evenly over top.
10. Bake another 5-10 minutes or until cheese is hot and bubbly.
11. Remove from oven and let set for approximately 5 minutes.
12. Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Croissant Breakfast Casserole
4 plain vegan croissants
1 tablespoon vegan butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
1 1/2 cups tofu scramble
1 cup plant milk
1 cup shredded vegan swiss cheese
1 cup shredded vegan mozzarella cheese
1/4 cup vegan parmesan cheese or nutritional yeast

1. Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
2. Melt butter in a fry pan.
3. Saute mushrooms and green onion until tender and liquid has evaporated.
4. Set aside.
5. Beat together tofu scramble and plant milk.
6. Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
7. Position croissant tops over the bottoms, cut side down.
8. Let stand over night in the refrigerator.
9. Bake at 350F for 25 to 30 minutes or until set.
10. Cover with foil if browns too quickly.

Breakfast Casserole
1 lb vegan sausage or 2 cups cubed cooked vegan ham
6 cups cubed bread
1/4 lb vegan cheddar, shredded
1/4 lb vegan swiss cheese, shredded
2 cups tofu scramble
2 cups plant milk
1 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon vegan Worcestershire sauce

1. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
2. Place bread cubes in a lightly greased 9" X 13" baking pan.
3. Sprinkle bread evenly with cheese, and top with sausage (or ham).
4. Whisk together tofu scramble, plant milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
5. Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
6. Let stand at room temperature 30 minutes.
7. Bake at 350 degrees for 45-50 minutes, or until set.
8. Let stand 5 minutes before serving.

Asparagus/Spinach Breakfast Casserole
1/2 cup vegan butter
1/2 lb fresh asparagus, steamed and cut into 1-inch pieces or 1/2 lb fresh spinach
1 medium red pepper, chopped
1 medium onion, sliced thin
8 cups bread, cubed
2 cups shredded vegan swiss cheese, divided
1 cup cooked vegan ham, cubed
2 1/2 cups tofu scramble
2 1/2 cups plant milk
1/2 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper

1. Spray 9x13 pan with non-stick cooking spray.
2. In a medium skillet, melt butter over medium heat.
3. Add steamed asparagus, red pepper and onion.
4. Cook 3-5 minutes, stirring occasionally.
5. In the prepared pan layer bread, ham, vegetables and 1 cup cheese.
6. In a large bowl combine tofu scramble, plant milk and seasonings.
7. Pour evenly over bread mixture.
8. Cover and refrigerate 12-24 hours.
9. Bake uncovered at 350 degrees 45-55 minutes, until golden.
10. Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts.
11. Let cool 10-15 minutes before cutting.