On Christmas Eve, my mom would make this cheesy egg casserole that we would have for dinner. I loved it and this time of year, I start thinking about it and have been wanting to re-create it.
On Thanksgiving morning, every year at Urban Yoga Chicago, we have a community event where we chant mantra together and then have a potluck breakfast. Several weeks ago I got an idea for creating a more potato forward version of my mom's egg dish for our potluck.
Miyokos butter (which I have been loving lately) adds a depth of rich flavor and the store bought hash browns make this a pretty easy dish to put together. You can make the cheeze sauce in advance or use a store bought vegan cheese instead. This Cheezy Hash Brown Casserole was a hit at our potluck, the cheeze sauce definitely added a nice creamy consistency. I will definitely make this again, likely halving the recipe to serve a smaller group. Serving this with toast and vegan bacon or breakfast sausage makes for a super satisfying meal and one that you can prep the night before to bake off in the morning.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.