For this eggless breakfast casserole, you’ll need:

Base Ingredients:

• • 2 cups all-purpose flour

• • 2½ teaspoons baking powder

• • ½ teaspoon baking soda

• • 1 teaspoon salt

• • 2 tablespoons nutritional yeast (adds a subtle “eggy” flavor)

• • 1 teaspoon garlic powder

• • 1 teaspoon onion powder

• • ½ teaspoon smoked paprika

• • ¼ teaspoon black pepper

Wet Ingredients:

• • 1¾ cups plant-based milk (I use oat milk, but any will work)

• • ¼ cup vegetable oil

• • 2 tablespoons apple cider vinegar

• • 2 tablespoons maple syrup

Mix-ins:

• • 1 cup shredded vegan cheese (or regular if not dairy-free)

• • 1 cup frozen hash browns, thawed

• • ½ pound plant-based breakfast sausage, cooked and crumbled (or regular sausage)

• • 1 red bell pepper, diced

• • 1 small onion, diced

• • 2 cups fresh spinach, roughly chopped

• • ¼ cup fresh chives, chopped (plus more for garnish)