Hot, savory breakfast casseroles are what I crave as the weather begins to bite, and this savory, delicious Vegan Spinach Potato Casserole is my top favorite right now. I love how the crunchy breadcrumbs on top complement the creamy, potato-ey spinach and sausage filling. Bonus: it’s hearty and filling and utterly good for you. For those of you cooking for kids, they’ll love it too. Bake it up this holiday season for a small or big family–you can easily double or halve the ingredients. And come back and tell me all about it!
Helpful tips
Slice the potatoes thin, as you would for a gratin, which will help them cook even faster. I like cooking the potatoes separately first if I am layering them on at the top–you don’t have to do this. If you want to save yourself the trouble, cube the potatoes in a small dice and mix them into the spinach filling. Add the potatoes right after the onions to the skillet and proceed with the rest of the recipe. I added sausage to this casserole, which makes it really kid-friendly (or at least my kid-friendly). But you can leave it out or sub it with seasoned cubes of tofu. The cheese is likewise something you could leave out, but it’s nice in there. We are layering many strata of deliciousness into this casserole and each one adds even more flavor to your recipe. Make sure your breadcrumbs are golden and crunchy when you pull this casserole out of the oven. You can turn on the broiler for a couple of minutes if they aren’t.
Recipe card
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