Eat • Move • Roam • Vegan

Ingredients

• 1 Tbsp olive oil
• 1 small white onion, chopped/diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1–2 cups baby spinach, chopped
• 1 container vegan sausage (optional)
• 24 oz JUST Egg (2 containers)
• ¼ cup unsweetened almond milk
• 1 cup vegan shredded cheese
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp paprika

Instructions

1. Preheat the oven to 375°F and grease a large 9×13 dish with nonstick spray, oil, or butter. Dice all the veggies.
2. Bring a large skillet to medium-high heat. Add the olive oil and sauté the onions and peppers until they start to soften (about 5–6 minutes). Add the sausage and cook 1–2 minutes. Stir in the greens and take the pan off the heat once they’ve wilted. Set aside.
3. Place the sausage/veggie mixture in the greased baking dish. Sprinkle most of the cheese over that layer.
4. In a large bowl, whisk the JUST Egg, plant milk, salt, pepper, garlic powder, and paprika together. Pour the egg mixture over the casserole layers, then spread the remaining cheese on top.
5. Bake for 40–45 minutes. Take it out when the top starts to brown and the middle stays firm when you give the dish a little shake. Slice and enjoy!