Sunrise Brunch Casserole

Wake up with the sun for breakfast!  This tasty casserole is not only filling, but with stoplight peppers, paprika and golden potatoes, you’ll be in a sunny mood even if it’s gloomy out with this protein-packed breakfast treat!  Serve with toasted rye bread and a bundle of red grapes on the side to create a lovely little morning delight.  Entertain with these breakfast selections and surely your guests will find it to be a most pleasing, delicious meal!

Ingredients needed:

• 4-5 large Yukon gold potatoes
• 1/4 cup non-dairy milk
• 1 Tablespoon soy-free Earth Balance
• 1 Tablespoon Vegenaise (optional, if you are omitting soy)
• 1 box of frozen Sunshine Burgers in Breakfast flavor (see note*)
• 1 cup stoplight peppers (red, yellow & green) frozen or fresh, sliced
• 1 cup scallions, coarsely chopped
• 1 /4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1/2 Tablespoon tamari soy sauce or 1 teaspoon Bragg’s Aminos (see note**)
• 1 1/2 Tablespoons Apple Cider Vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic granules or powder
• 1/2 teaspoon paprika
• 3 Tablespoons olive oil

*Note: I find these at Whole Foods in the frozen aisle by the other breakfast options, not by the burgers as one would think!

**Note: If you want to do a soy free option at all, sub this out for veggie broth or mushroom broth!

Get it ready!

1. Fill a medium sized pot with water about 2-3  inches from the top, and start to bring to a boil.
2. In 2 tablespoons of the olive oil, add paprika, thyme, salt, apple cider vinegar, and soy sauce.  Mix well and let sit.
3. Take frozen breakfast burger patties out of the freezer and let thaw, throw in toaster oven if you need to.
4. Wash the potatoes and cut into about 8 pieces each.  I cut mine in half, then each half in fours, with two cuts perpendicular to each other.
5. Boil for about ten minutes, or until tender.
6. While the potatoes are boiling, chop any necessary ingredients such as peppers, parsley, and scallions.
7. Drain the potatoes and get ready to mash ‘em up.  Using an electric hand mixer, blend the potatoes, Earth Balance, non-dairy milk, garlic and Vegenaise.
8. Add in the olive oil mixture from step 2.
9. Crumble the three Breakfast patties and fold into the potatoes with a rubber spatula.
10. Fold in the peppers, onions and parsley.
11. Using the other 1 Tablespoon of olive oil, maybe a little less, coat an 8 by 8 glass baking pan.
12. Scoop out the casserole with the spatula into the pan and form the shape by pressing lightly.
13. Sprinkle on a few shakes of extra paprika to make it look nice, then bake (uncovered) at 375 degrees for 20 minutes.
14. Cut like a tic-tac-toe game into 9 servings.  Garnish each slice with a sprig of parsley, scatter on a few more scallions and savor the magnificent breakfast flavor!  Ta-da!

Per serving:

Protein: about 3 1/2 grams

Fiber: about 2 1/2 grams