Country Breakfast Skillet
A fully loaded vegan country breakfast with crispy potatoes, creamy scramble and savory vegan sausage with lots of cheesy goodness! If you’ve been missing diner-style breakfasts, this it. (gluten-free and nut-free)
Servings: 4
Ingredients
For the Sausage-Style Crumbles
- 1½ cups veggie grounds, chopped vegan sausage, or other vegan meat substitute. Chopped soy curls, TVP, etc. also work.
- 1 teaspoon oil
- ½ teaspoon fennel seeds crushed
- ¼ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ cup water
- 1 tablespoon ketchup or 2 teaspoons tomato paste
For the Breakfast Potatoes
- 2 teaspoons oil
- 2½ cups peeled and cubed russet potatoes ¾” cubes, can use more potatoes, if you want
- ¾ cup chopped green bell pepper or a mix of green and red bell pepper
- ½ cup chopped onion
- 2 cloves garlic finely chopped
- ½ teaspoon dried thyme and/or dried oregano
- 1/2 teaspoon salt
- ¼ teaspoon black pepper or more, to taste
- ½ teaspoon onion powder
For the Tofu Scramble
- 15 ounces firm tofu drained
- 3 tablespoons non-dairy yogurt or non-dairy cream or vegan sour cream
- 2 teaspoons scramble seasoning see notes
- ¼ cup water
- 1 teaspoon vegan butter optional
- salt and black pepper to taste
For Topping
- 1 cup vegan cheese shreds or more, to taste
- sliced green onions
- black pepper
- red pepper flakes optional
Instructions
Make the sausage-style crumbles.
- Crush the fennel seeds, if you haven’t already. You can do this in a mortar and pestle or just use a knife to chop them up a bit.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the veggie grounds or chopped vegan sausage. Stir in the crushed fennel seeds, red pepper flakes, smoked paprika, onion powder, and salt. Mix well and cook for 1 to 2 minutes.Stir in the water and ketchup or tomato paste, mixing well to combine. Depending on the protein that you’re using, you may need to add more water to rehydrate the mixture. Mix that in and continue to cook for 4 to 5 minutes, until the mixture absorbs the moisture and starts to get golden. Remove from the skillet and set aside.
Cook the potatoes.
- In the same skillet, add the oil and let it get really hot. Spread the potatoes in an even layer and let them cook undisturbed for 3 to 4 minutes, so they brown on one side. Stir or flip and cook another 3 to 4 minutes to brown on the other side. Repeat until multiple sides develop color.
- Add in the bell pepper, onion, garlic, thyme or oregano, black pepper, onion powder, and salt. Toss well to coat, then cook another 2 to 3 minutes, so the bell pepper and onion start to brown.
- Reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes, stirring once midway through, until the potatoes are cooked to preference. If the pan is drying out too much when you check midway, add a small splash of water. Remove the potatoes from the skillet and set them aside.
Make the tofu scramble.
- In the same skillet, increase the heat to medium, mix together the non-dairy yogurt, scramble seasoning, and ¼ cup water. Also add the vegan butter, if using. Bring the mixture to a boil.
- Crumble the tofu directly into the skillet and toss well to coat. Cook for a minute or so, then taste and adjust with salt and black pepper, as needed.
Assemble the breakfast skillet.
- With the pan still over medium heat, fold in about half of the sausage crumbles and some of the cooked potatoes into the tofu mixture. Spread the mixture evenly in the skillet, then distribute the remaining sausage crumbles and potatoes over the top. Top it with the vegan cheese, cover immediately with a lid, and let it cook for 2 to 3 minutes, just until the cheese melts. See notes for baking instructions.
- Garnish with sliced green onions, more black pepper, and red pepper flakes, if desired. Serve immediately with toasted bread, garlic bread, pita, or a side salad.
Storage
- This breakfast skillet can be stored in refrigerator for upto 3 days. Reheat in a skillet, microwave or oven.
- To freeze, freeze this skillet in individual portion in air tigh container, you can also make it into breakfast burritos and freeze the burritos. Reheat by baking in the oven for 15 mins.
Video
Notes
To make the scramble seasoning, combine 2 to 3 tablespoons nutritional yeast, 2 teaspoons Kala Namak, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika. Store leftover seasoning in a glass jar to use in future scrambles.
To make this as a casserole, preheat the oven to 400°F (205°C). Transfer the tofu mixture to a casserole dish and mix in some of the sausage crumbles and potatoes. Spread the remaining crumbles and potatoes over the top, then add the vegan cheese on top. Bake for 10 minutes or longer, until the cheese melts and the potato layer on top starts crisp a little bit. Serve immediately. You can assemble the casserole ahead of time and refrigerate, baked or unbaked, for up to 3 days. If baking from chilled, add a few extra minutes to the bake time.
For breakfast sandwiches, spoon a generous portion of the skillet contents onto toasted bread and top with sprouts. You can also spread some mashed avocado onto the bread before topping with the breakfast mixture.
For burritos, spoon the casserole mixture onto a large, warm tortilla, add spinach, fresh herbs, salsa, and/or hot sauce, then fold tightly. Place the burrito seam-side down in a hot skillet and cook until browned and sealed.
This vegan breakfast skillet is naturally gluten-free and nut-free, as long as you use gluten-free vegan sausage/meat and nut-free nut-free non-dairy yogurt and vegan cheese.
Nutrition
Calories: 361kcal | Carbohydrates: 36g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 696mg | Potassium: 564mg | Fiber: 6g | Sugar: 4g | Vitamin A: 337IU | Vitamin C: 32mg | Calcium: 200mg | Iron: 5mg