allergens: coconut, soy
Spice up your morning with this amazing Southwest Breakfast Bake. Potatoes, plant-based sausage, tofu and a bunch of other delicious flavors make up this easy recipe that the whole family will love.
As I mentioned in my Easy Vegan Migas post, I’m not much of a breakfast guy—especially during the week. I generally do intermittent fasting from 8 P.M. until noon, and then it’s right onto a salad or sandwich for lunch. On the weekends I’ll whip up something simple, though. But now I’ll be making this Southwest Breakfast Bake as much as possible! It’s quickly making me want breakfast every day.
The idea behind this dish is simple: all your favorite breakfast foods in an easy casserole-style meal that the entire family will love—with those green chiles I love so much thrown in for good measure.
What’s in there?
Hash browns are my jam. I’ve always really loved them. (A few years back, when Laura and I went to Plains, Georgia, to meet president Jimmy Carter as part of her My Father’s List project, I lived exclusively on hash browns from the Waffle House next to our hotel for three days and I was totally fine with it.) These tasty potato strands make up the base of this dish, along with some firm tofu and plant-based cheese. Then you have the southwestern flavors: green chiles, tomatoes, onion and a few spices. The star here, though, is the “sausage.” You can go with whatever your favorite brand is here, but I used Beyond Meat’s new Beyond Breakfast Sausage. I was eager to try it and it didn’t disappoint.
What I love about this Southwest Breakfast Bake—aside from its amazing flavor—is that it’s so easy to make. You simply cook the “sausage” and onions in a skillet and then mix everything together and put it in the oven. It’s great for if you don’t want to spend a lot of time in the kitchen but have a hungry family to feed. You can also prepare it ahead of time and keep it in the fridge until you’re ready to make it in the upcoming days (like holiday mornings, when bakes and casseroles seem to be a favorite dish to quickly whip up). Whenever you eat it, I think you’re going to love it.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Southwest Breakfast Bake if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Southwestern Breakfast Bake
Ingredients
- 1 block (14 oz.) firm tofu
- 1 Tbsp turmeric
- 4 cups shredded potatoes (hash browns)
- 2 cups plant-based cheddar cheese shreds I used VioLife's colby jack shreds, but cheddar would work great as well.
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 cup nutritional yeast
- 1 can (4 oz.) green chiles You can also go with the 7 oz. can if you want a little more heat.
- 2 tsp. olive oil
- 1 medium yellow onion, chopped
- 1 package Beyond Breakfast Sausage Use whatever your favorite plant-based breakfast sausage is. I prefer Beyond Meat.
- 1 cup grape tomatoes, halved
Instructions
- Preheat oven to 375° F.
- Drain liquid from tofu and crumble into a large mixing bowl. Add turmeric and stir until mixed thoroughly.
- Add potatoes, shredded cheese, coriander, paprika, chili powder, nutritional yeast an green chiles to bowl. Stir until everything is mixed thoroughly and set aside.
- Heat olive oil over medium heat in skillet. Add "sausage" and cook for 2 minutes on each side. Remove sausage and cut into small pieces. Add onions and cook for 4 minutes, stirring occasionally.
- Add sausage, onions and tomato to the tofu/hashbrown mixture and stir until combined.
- Pour mixture into a large baking pan or casserole dish (9x13 works well) and bake in oven for 20 minutes or until cheese is fully melted.
Nutrition
This recipe was delicious and easy to make.
I’m so glad you enjoyed it, Debbie!