Vegetarian Cheesy Potato Breakfast Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 759.9 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 14.4 g

View full nutritional breakdown of Vegetarian Cheesy Potato Breakfast Casserole calories by ingredient


Introduction

This concoction has everything a body needs to get through the morning. Carbs, Protein, and Fiber. It was invented so my wife (the vegetarian) and I could make and eat the same food for breakfast.
 This concoction has everything a body needs to get through the morning. Carbs, Protein, and Fiber. It was invented so my wife (the vegetarian) and I could make and eat the same food for breakfast.
Number of Servings: 6

Ingredients

    1 box of Au Gratin Potatoes
    2 Original Vegan Boca Patties cooked and chopped (or 1 cup of Boca crumbles)
    1 1/2 cups of Egg Substitute (or 6 large beaten eggs)
    1 1/2 cups diced green peppers
    1 cup diced fresh tomatoes
    1 cup finely diced broccoli
    1/2 cup diced celery
    1/2 cup finely chopped fresh spinach
    1/4 cup diced onion
    1/2 cup quick oats
    1/2 tbsp ground black pepper
    2 tbsp of Smart Squeeze butter substitute (or butter or margarine)
    1/2 cup skim milk
    2 cups boiling water

Directions

Pre-heat oven to 425 degrees. In a large casserole dish, mix the Au Gratin potatoes with the sauce mix that came in the box, the water, the milk, and the butter substitute. Mix until fully incorporated. The place all other ingredients EXCEPT the egg substitute into the dish. Mixx thoroughly. Pour the egg substitute over the top as evenly as possible. Cook in the oven for about 25 minutes or until egg substitute is completely cooked.



Number of Servings: 6

Recipe submitted by SparkPeople user MHSPROFESSOR.