Potato-Leek Breakfast Casserole

As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where I need to raid the refrigerator of on-the-verge produce that needs to get eaten. Oftentimes, its a mixture of stuff you wouldn’t think of putting together, but you’d be surprised how well vegetables get along with each other! Of course, I had to add my favorite go-to protein. . .Field Roast! A shocker, huh? Because of the flavor and spices in the grain meat, there is no need for a long list of spices, plus you’re getting 23 grams of protein per link! If you have the time, this is a great way to start the morning, or serve at brunch.

Cute little potatoes from the CSA–perfect for a dish like this!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced
2 leeks, chopped (mostly white parts, with some green)
1/3 of a napa cabbage, chopped
1/2 a bell pepper, diced (any variety)
1-2 Field Roast sausage links, Mexican Chipotle flavor
Salt and pepper, to taste
1-1/2 C vegan cheddar, shredded and divided (or use a mixture with vegan Jack and cheddar)
1-1/2 to 2 cups hearty cracker crumbs

DIRECTIONS:
Preheat oven to 350. In a 9×13 baking dish, line the bottom with the crackers. I like a hearty cracker that won’t fall apart. I just scoured our pantry and used a variety of leftovers–some stone-ground wheat ones and some Ritz-like ones. I would stay away from Triscuits–they make it too dry. Layer on about 1/2 of the cheddar cheese onto the cracker crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet, heat about 2 tablespoons of olive oil. Add the potatoes and cook for about 10 minutes, covered. but stirring occasionally. Add the bell peppers and leeks and cook another 5-10 minutes.

Next, add the cabbage and Field Roast. Don’t worry about chopping the cabbage up too small—it will cook down and wilt quite a bit. Season with a little salt and pepper.

When the potatoes are a little soft, but still with some crunch, layer vegetable mixture onto the cracker crust. Top with the rest of the cheese and bake, covered for 20 minutes. If the cheese isn’t melted enough, uncover and bake another 3-4 minutes.

Enjoy!