Cool Fall mornings call for piping hot breakfasts. Or brunches. Like this Savory Spinach Potato Breakfast Cobbler. And when you pull it out of the oven, all hot and fragrant and delicious-looking, you will be the hero at your breakfast table. I love savory breakfasts – have I said that before? I’m sure I have. What I love even more is make-ahead breakfasts like these that I can mostly prep the night before and throw into the oven in the morning, so we can sit down to a just-cooked breakfast. This recipe is a winner on every count: it’s easy to make and takes under 20 minutes to throw together. The rest of the work is done by the oven, and in the end you have a delicious dish you can be proud of. I used scraps of puff pastry dough I had left over from my Karanji recipe to top the cobbler, but you could use the dough for vegan biscuits or a pie crust even. You also have some versatility with the filling. I like some protein in my breakfast, so I added vegan sausage to this, but you can certainly use white beans instead, or even tofu or tempeh. A smoked tempeh or tofu would be great in here. Check to get new recipe updates by email.
You can prep the potato-spinach-cashew base the previous night and put it in the refrigerator, covered with plastic wrap, and then top with the puff pastry or biscuits and bake the day you want to eat it. On to this fabulous Savory Spinach Potato Breakfast Cobbler then, because I can’t wait. Can you?
More savory vegan breakfast recipes:
Vegan Breakfast Strata Savory Herb French Toast Cornmeal Muffins
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