Vegan egg pan + hash brown cheese
A savory casserole full of vegetables that you can make in a pan! It’s the crispy on the outside, creamy on the inside weekend breakfast that everyone will love!
Do you have those cozy breakfast recipes you make every weekend? For me, I tend to stick to the classics like pancakes or tofu scramble, but if I’m making a vegan brunch for my friends and family, I want something hearty and delicious that WOW! And this Vegan Egg and Cheese Hash Brown Pan is just that!
I also love that it’s easy to make but comes across as an elegant restaurant-style dish that instantly brings everyone to the table. It starts with sauteed mushrooms, onions and zucchini, then I add some frozen brownies, a sprinkle of dairy free cheddar cheese and pour in Just Egg, which works perfectly every time!
Note: If you want a tofu version of this recipe, try my Vegan Cheesy Breakfast Casserole recipe!
Ingredients to make the vegan egg pan + Cheese Hash Brown
vegetables – tomatoes, mushrooms, onions and a green vegetable of your choice. I think zucchini, green peppers, or broccoli florets are good choices!
Frozen Hash Browns – fast and convenient! Just open the bag and mix it up!
Vegan cheese – I like to use cheddar for this recipe, but any vegan cheese you like will work well. Pepper jack, smoked gouda or feta would be delicious!
vegan egg – I recommend using Just Egg for this recipe! It creates a light and fluffy casserole that tastes like chicken eggs.
green onions – adds a nice pop of color to the top and provides an extra boost of flavor! Spread it out and make lots of it ooo i ahhh when you put the pan on the breakfast table!
How to make the BEST Vegan Egg + Cheese Hash Brown Pan
Start by sautéing the vegetables in a 9.5-inch ovenproof pan. I like to cook the mushrooms first so they are golden brown and flavorful.
Then add salt and pepper and mix in the frozen chips. Then sprinkle on some vegan cheddar cheese, I love using this one. It is sold in block form, rather than shredded, and I find that shredding it myself at home leads to a more melty cheese. Find out why in this video.
Then add the vegan egg and bake at 375 degrees for 25 minutes.
Let it cool a bit before slicing so it has a bit of time to set. This will help create the perfect, awesome looking slice!
Serve with fruit, toast, fresh water and hot coffee for the ultimate cozy weekend lunch!
Fun ways to shake it up!
- Change the vegetables! Instead of zucchini, try adding green peppers or finely chopped broccoli florets!
- Add extra flavor! Add a little bit of everything but bagel seasoning or dried Italian herbs for extra flavor!
- Raise the fire! Finely chop a fresh jalapeño and saute it with the veggies for extra heat! Or top it off with your favorite hot sauce. This one and this one go well with this recipe!
- Increase the protein! Crumble some vegan bacon or sausage and cook together with the mushrooms until nicely browned and crispy.
Vegan egg pan + hash brown cheese
- 4 spoon olive oil
- 1 cup diced mushrooms
- 2 spring onion chopped
- ½ cup diced courgettes
- ½ cup diced tomatoes
- 16 oz frozen hashbrowns uncooked
- 12 oz only egg or liquid vegan egg of choice
- ¾ cup grated vegan cheddar cheese
- kosher salt and black pepper
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Preheat oven to 375 degrees.
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Add 2 tablespoons of olive oil to a 9.5-inch ovenproof skillet and place over medium heat. Once hot, add the mushrooms and cook undisturbed for 3-5 minutes or until lightly browned.
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Then chop the onion and save 2 tablespoons of the greenest parts towards the top for later. Then add the rest of the chopped chives to the pan with the mushrooms.
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Cook for 2-3 minutes to soften the scallions, then add the zucchini, tomatoes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for one minute.
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Then add the remaining 2 tablespoons of olive oil to the pan along with the hashbrowns and toss to combine with the vegetables.
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Broil the hashbrowns for 5 minutes, sprinkle with salt and pepper if desired, then top with the vegan cheese. Pour over the vegan egg and place in the oven.
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Bake for 25 minutes or until golden around the edges and set in the center.
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Remove from the oven and let rest for 10 minutes before cutting.
Calories: 227kcalCarbohydrates: 20gProtein: 9gFat: 13gSaturated fat: 2gPolyunsaturated fats: 1gMonounsaturated fats: 7gSodium: 274mgPotassium: 463mgFiber: 2gSugar: 2gVitamin A: 212UIVitamin C: 11mgCalcium: 70mgIron: 2mg