Dec. 15, 2020

Apple Breakfast Casserole

Skill level: Easy

This apple breakfast casserole is super simple to make and feeds a big family (or gives you lots of delicious leftovers for later in the week). It can be made totally vegan/vegetarian. The star of this recipe is Autumn Glory apples! The hints of cinnamon and caramel make this such a beautiful dish — all layered on top.


  • 1 cup sausage or plant-based sausage, crumbled
  • 1 cup grated Russet potato
  • ½ tablespoon olive oil
  • 1 cup oat milk
  • 1 cup water
  • ⅓ cup egg or egg substitute
  • ¼ cup tahini
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 14 ounces of pancake/waffle mix
  • 3 cups of thinly sliced Autumn Glory apples
  • Juice from ½ a lemon
  • ½ teaspoon cinnamon
  • 1 teaspoon coconut sugar


  1. Preheat the oven to 350ᵒF.
  2. In a pan over medium heat, sauté the sausage and grated potatoes in olive oil for approximately 6 minutes until lightly browned.
  3. In a large mixing bowl, transfer cooked sausage and potatoes, then add in milk, water, egg, tahini, salt, and pepper. Stir. Then, stir in the dry pancake/waffle mix.
  4. Spray a 13 x 9 glass pan with non-stick spray and evenly distribute the batter.
  5. In a separate bowl, lightly toss the apple slices with lemon, cinnamon, and coconut sugar. Then, lay them on top of the batter in a fairly thin / even layer. You can press them down a bit into the batter.
  6. Bake for 40-45 minutes until the casserole is set. Serve hot with maple syrup.

Recipe created by Nosh and Nourish for Superfresh Growers.

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