Description
Potato “Crust” Base
Use pre-cooked breakfast potatoes, either:
-
Diced roasted potatoes or Shredded hash browns.
Ingredients
Scale
Potato Crust Ingredients:
- 3–4 cups cooked breakfast potatoes
- 1–2 Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- Optional: ½ tsp smoked paprika or garlic powder
Filling Ingredients:
- 1 bottle Just Egg (2 cups)
- ½ cup unsweetened oat or soy milk
- 1–2 Tbsp nutritional yeast (optional)
- ½ tsp turmeric (optional for color)
- ½ tsp black salt (kala namak — optional but phenomenal)
- ½ tsp salt + ½ tsp pepper
- 1 package Beyond Breakfast Sausage, crumbled
- 1 cup kale, finely chopped
- ½ cup roasted red peppers, chopped
- ½ cup paprika chèvre, crumbled
- ½ small yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
Instructions
Make the Potato Crust:
- Preheat oven to 375°F.
- Lightly grease a deep pie dish or cast-iron pan.
- Toss the potatoes with oil, salt, pepper, and any spices.
- Press into the bottom and up the sides of the dish to create a firm “crust.”
- If using diced potatoes: smash slightly with a spatula to help them stick together.
- If using shredded: press firmly so it forms a cohesive shell.
- Bake 15 minutes to set the crust before adding the filling.
Cook the Filling:
- Sauté onion in olive oil 3–4 minutes.
- Add Beyond sausage and crumble/brown well.
- Add garlic + kale and cook until kale wilts.
- Stir in roasted red peppers.
- Remove from heat and cool slightly.
Mix the “Egg” Base:
- Whisk or blend:
- Just Egg
- Plant milk
- Nutritional yeast
- Turmeric
- Salt + pepper
- Black salt (if using)
- Fold in half the paprika chèvre.
Assemble & Bake:
- Spread the sausage/kale mixture evenly over the potato crust.
- Pour the Just Egg mixture over top.
- Sprinkle remaining paprika chèvre.
- Bake 45–55 minutes until the center is set and the top is lightly golden.
- Let rest 10–15 minutes before slicing.
- Enjoy!
Notes
Optional Upgrades:
- Fresh thyme in the filling → perfection with chèvre
- Calabrian chile paste → bright heat
- Sun-dried tomatoes → more umami
- Roasted mushrooms → earthy depth
- Drizzle a little basil pesto after baking