Vegan Breakfast Hash

This easy vegan breakfast hash is hearty and savory, perfect for Easter Brunch or any upcoming gathering! Ready in about 30 minutes, with less than 10 ingredients.

Course Breakfast

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 172kcal

Author Jenna Urben

Ingredients

1.5 lbs. baby red potatoes roughly chopped
8 oz. mushrooms
2 red bell peppers chopped
1 onion diced
1 12 oz. bottle JUST Egg
1 cup spinach
1 avocado sliced

Instructions

Preheat oven to 450F and prepare a baking sheet. Lightly coat potatoes with olive oil and season with salt and pepper. Roast for about 20 minutes, until tender.
As the potatoes roast in the oven, heat about a tablespoon of olive oil in a large skillet. Add mushrooms, chopped bell peppers, and diced onion and let cook, stirring occasionally. Season with salt, pepper, and any other desired seasonings.
Once the vegetables have cooked, push to the sides of the skillet and pour all of the JUST Egg in the middle. Scramble over low-medium heat, until just cooked through, breaking it up frequently. Stir everything together to combine.
Add cooked potatoes and spinach to the skillet and give everything one last big stir. Taste and adjust seasoning, if needed.
Serve warm straight from the skillet or in a serving bowl with sliced avocado.

Nutrition