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.
Ingredients
- 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
Directions
- Preheat the oven to 350ᵒF.
- In a pan over medium heat, sauté the sausage and grated potatoes in olive oil for approximately 6 minutes until lightly browned.
- 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.
- Spray a 13 x 9 glass pan with non-stick spray and evenly distribute the batter.
- 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.
- Bake for 40-45 minutes until the casserole is set. Serve hot with maple syrup.
Recipe created by Nosh and Nourish for Superfresh Growers.
