This recipe is a spin-off of my two favorite breakfast meals growing up: biscuits & a dish called “Peggy’s Eggs”. This casserole is a mix of bacon, plant based eggs, vegan cheese, potatoes, & biscuits. It’s super delicious and serves 8-10 people.
Ingredients
For the base ingredients:
- 5-6 large potatoes, boiled, peeled, and diced
- 1 pound bacon, cooked, OR 2 cups bacon bits
- 1 cup of just egg
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3 tsp garlic powder
- 1 tsp onion powder
- 4 cups vegan cheese of choice, divided
For the biscuit dough:
- 2 cups (gf) all purpose flour with xantham gum (I use this one), if corn free try 1 1/2 cups rice flour + 1/4 cup tapioca starch + 1/2 tsp guar gum
- 1TB baking powder, or this corn free option
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TB sugar
- 1/4 cup + 2TB non dairy yogurt (I like this one), OR this one, if legume free
- 1/2 cup cold chunks of (df) butter, OR homemade *See notes
- vegan buttermilk: 1 cup oat milk & 3 TB apple cider vinegar
- 1 TB cornstarch, OR arrowroot powder
- 1/4 cup extra flour for the parchment paper
Directions
- Preheat oven to 375.
- In a deep 9×13 dish or two 8 inch pie dishes, mix all the base ingredients, minus half of the cheese.
- In a kitchen aid or with a hand mixer, mix all the dough ingredients till smooth.
- Roll out the dough between two pieces of lightly floured parchment paper, 2 inches thick.
- Lift the top parchment paper off the dough and cut 9-10 circles with a circle cookie cutter or cup.
- Place the uncooked dough on top of the base ingredients in the baking dish.
- Top with the remainjng cheese and bake for 30-35 mins, or till cheese is melted.
- Serve hot & ENJOY!
Living Abundantly 