The best part of waking up is definitely breakfast and in my humble opinion he best meal of the day. And my favorite breakfast ingredient is eggs: poached, over easy, blanched, sunny side, scrambled. You name it. It’s probably why I could never be a vegan (well that and cheese).

One of my favorite egg related things to make is 24 hour souffle which I recently made for a work meeting. I was presented with the challenge of finding a vegan alternative for a co-worker that turned out to be just as scrumptious.

24 Hour Souffle aka Brunch Eggs
Ingredients:
6 eggs
1/2 loaf french baguette
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
dash black pepper
1 teaspoon red pepper flakes
1 pound sausage
dash sage (for sausage)
2 garlic cloves
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 1/2 cups cheddar cheese

Servings: 8-10 servings
Prep time: 15 minutes
Cooking time: 30 minutes

Directions:
In a greased 9×13 pan, tear bread into small pieces and place at bottom of pan. Beat eggs, milk, mustard, salt, pepper, red pepper flakes, 1 cup of cheese in a small bowl. Pour egg mixture over bread.

In a skillet, brown sausage that is seasoned with sage. In another skillet saute vegetables. Drain sausage and mix with vegetables. Let meat mixture cool and then pour in with bread and eggs, making sure everything is mixed well. Refrigerate overnight.

Bake at 350 degrees for about 25 minutes. Add remaining cheese and cook another 5 minutes.

Vegan Breakfast Casserole
Ingredients:
1 (14 ounce) packages firm tofu, drained
1 3/4 cups soy milk
2 tablespoons nutritional yeast
1/2 teaspoon turmeric
black pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup vegan mozzarella cheese
2 cloves garlic, minced
1 onion, diced
1/2 red bell pepper, diced
1 cup mushrooms, sliced
1 cup spinach
1/2 loaf vegan french baugette, chopped into crouton-sized pieces and lightly toasted
1/2 cup grape tomatoes, halved

Servings: 5-6 servings
Prep time: 15 minutes
Cooking time: 40-50 minutes

Directions:
Mash the tofu with a fork or potato masher. Mix in the milk, nutritional yeast, turmeric, black pepper, cumin, and salt. Stir well, then stir in the vegan cheeses.

Saute the garlic, onion, and peppers. Add mushrooms cook 2 minutes. Add the spinach towards the end and saute until slightly wilted. Grease a large casserole dish.

Put the bread pieces and all sauteed veggies into prepared dish. Pour the tofu mixture over the veggies, then make sure it’s all mixed together pretty evenly.

Cover the dish and put it into the refrigerator, allowing it to set up overnight.

The next morning, preheat oven to 350 degrees F.

Uncover casserole, and add tomato to the top. Bake for about 40-50 minutes, give or take. Turn casserole about halfway through to make sure that it’s baking evenly. When done baking, give it about 5-10 minutes to cool before serving.

 

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