MyForest Foods & The Yummy Vegan: MyBacon Breakfast Bake
Serves: 6
Perfect for your next holiday breakfast, this MyBacon Breakfast Bake is a true crowd-pleaser! Created in collaboration with The Yummy Vegan, it’s loaded with crispy hash browns, veggies, vegan cheddar, vegan egg, and the star of the show: smoky, delicious MyBacon!
WHAT YOU’LL NEED:
6 oz. (1 package) MyBacon
20 oz. Frozen Hash Browns, Thawed
16 oz. Vegan Egg Substitute
2 Cups Vegan Shredded Cheddar Cheese
1 Small Red Bell Pepper, Diced
1 Small Onion, Diced
1 tsp Onion Powder, Divided
1 tsp Garlic Powder, Divided
Salt & Pepper to Taste
Green Onion (green part only), Sliced for Garnish
Chopped Parsley for Garnish
WHAT TO DO:
Cook MyBacon in a large skillet following package instructions (See here for tips!). Let cool, then chop into rough pieces and set aside. Reserve both the rendered oil from cooking as well as any unused coconut oil left in the package.
In the same skillet over medium heat, add the reserved coconut oil. Sauté the onions, peppers, 1/2 tsp of garlic powder and 1/2 tsp onion powder for about 5 minutes, or until vegetables soften. Drain excess liquid and set aside, reserving 3 Tbsps of vegetables for topping.
Pat the thawed hash browns dry with a paper towel or clean kitchen towel. Spread evenly in a lightly sprayed baking dish and season with salt, pepper, and the remaining onion and garlic powder. Mix well.
Add the sautéed vegetables (minus the reserved portion), 1 cup vegan cheddar shreds and 1/2 of the chopped MyBacon pieces to the baking dish. Give everything a light mix.
Pour the vegan liquid egg evenly over the mixture.
Top with the remaining vegan cheddar cheese, vegetables and MyBacon.
Lightly cover the dish with aluminum foil and bake at 365°F for 55-60 minutes. Let cool for 5-8 minutes before slicing.
Top with green onions and chopped parsley. Serve and enjoy!
