Plant Based Breakfast Casserole - Gluten Free & More

Mornings are hectic with trying to get everyone out the door on time and fed. This Plant Based Breakfast Casserole is the perfect time saver for those busy mornings. This recipe serves 8 people, and everyone can enjoy it as this casserole is not only gluten-free but also vegan.

To make this casserole you combine the hashbrowns, onions, peppers, spinach, paprika, garlic, salt, and pepper in a large bowl. After that mixture is tossed well you add in the House Party Cheesy Dip until it is fully combined and pour in the baking pan and bake for 30 minutes. Once the 30 minutes are up you can garnish any way you like. I like to add sour cream and some avocado.

Give this recipe a try and take some pressure off the morning.

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Plant Based Breakfast Casserole

Ingredients

• ▢ Gluten free , non-stick cooking spray
• ▢ 30 ounces package frozen shredded hashbrowns
• ▢ 1 onion , diced
• ▢ 1 bell pepper (any color) seeded and diced
• ▢ 1 jalapeno pepper , seeded, deveined, and finely chopped
• ▢ 2 cups baby spinach leaves , chopped
• ▢ 1 tablespoon smoked paprika , plus more for dusting
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon kosher or fine sea salt
• ▢ ½ teaspoon black pepper
• ▢ 12 ounces jar House Party Cheesy Dip
• ▢ Optional Garnishes:
• ▢ Salsa
• ▢ Vegan sour cream
• ▢ Grape tomato halves
• ▢ Cilantro
• ▢ Avocado slices

Instructions

• ▢ Preheat oven to 350°F. Spray a 9 by 13-inch baking pan with cooking spray.
• ▢ In a large bowl, combine hashbrowns with onion, peppers, spinach, paprika, garlic powder, salt, and pepper. Toss well. Add the House Party Cheesy Dip and stir until fully combined. Pour mixture into prepared pan, sprinkle with more paprika and bake for 30 minutes.
• ▢ Remove from oven and serve warm with optional garnishes if desired.

Nutrition