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A satisfyingly plant-based breakfast perfect for a lazy Sunday morning.

Plant Based Breakfast Pizza

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Ingredients

  • 2 cups Daiya Cheddar Style Shreds
  • 2 whole potatoes, grated
  • 1 cup meatless crumbled sausage, to keep this recipe gluten and soy free, use Beyond Meat Feisty Crumble
  • 1 package VeganEgg
  • 1/2 tbsp vegetable oil
  • 1 pinch salt & pepper

Instructions

Preheat oven to 425 degrees.

Line the bottom and sides of a cast iron skillet with grated potatoes.

Bake in oven for 15 minutes

While potatoes are baking, heat the oil in a pan over medium heat. Whisk together the VeganEgg and a sprinkle of salt & pepper. Cook the VeganEgg slightly (will cook more in the oven).

Remove the grated potatoes from the oven and top with one cup of Daiya Cheddar Style Shreds.

Add the scrambled VeganEgg, Beyond Meat feisty crumble and another cup of Daiya Cheddar Style Shreds.

Press down on the top and sides of the pizza. Sprinkle with Beyond Meat Feisty Crumble and bake for another 10 minutes.

Tips for cooking with Daiya

30 min
Total Time
15 min
Prep Time
15 min
Cook Time
6
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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