Sunrise Breakfast Bake
The idea for this plant-based recipe came from the popular egg, cheese, and bacon casseroles so popular at brunches – only this one is PLANTSTRONG!
- Author
- Ami Mackey
- Servings
- 6
- Category
Ingredients
- 4 cups old fashioned oats
- 1 can no-salt added Rotel tomatoes
- 4 cups raw kale, stems removed and chopped small (can sub spinach)
- ½ cup nutritional yeast
- 1 teaspoon turmeric
- 2 teaspoons smoked paprika
- A dash of cayenne (optional)
- 4 cups low-sodium vegetable broth or water
- 1/2 cup whole grain oil-free breadcrumbs
- Garnish with fresh cilantro, avocado, salsa and / or hot sauce
- Optional add-ins: sautéed mushrooms or cooked broccoli
Directions
- Preheat oven to Bake at 400 degrees F.
- In a 9 x 13 baking dish, Add all ingredients except the breadcrumbs and the garnishes. Stir until well combined.
- Add the breadcrumbs to the top, and bake for 45 minutes.
- Let cool for a few minutes before serving. Garnish with avocado, cilantro, salsa or hot sauce.
- Serve with a side of fresh fruit.
