5ouncesveggie sausagescrumbled and cooked according to package instructions
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch or similarly sized baking dish.
In a medium skillet over medium heat, saute the bell peppers and mushrooms in a bit of oil until softened and lightly browned, about 5 minutes. Set aside.
Use a whisk to mix together the eggs, milk, and seasonings as if you were making scrambled eggs. Set aside.
Assemble the casserole: Layer the hash browns in the lightly oiled casserole dish. Add the crumbled sausage and sauteed peppers and mushrooms. Sprinkle on 1 cup of cheddar cheese. Pour the eggs over the cheese, making sure to cover all dry areas.
Bake uncovered for 35 minutes, or until golden brown and the eggs are cooked through at the center.
To make ahead: Vegetarian egg casserole can be prepared up to 24 hours in advance. To make ahead, assemble the casserole according to the recipe instructions. Cover with foil or other lid and refrigerate (I love these baking dishes because they come with reusable lids). When ready to make, remove lid container and bake in the oven for 35-40 minutes at 350. It will require extra cooking time because the casserole is cold from the fridge.
Veggie sausage: I use Morningstar maple-flavored breakfast sausages or Lightlife links. You can also replace vegetarian sausage with equal amounts of sauteed mushrooms.
Egg casserole will last in the fridge for 3-5 days and can be reheated in the microwave in about a minute.