Breakfast Casserole

1 lb. Red Potatoes

1 Sweet Onion

1 Large Head Kale

2 Cups Crimino Mushrooms

1 Cup Vegan Cheddar Cheese

½ Vegan Breadcrumbs

2 tbsp. Minced Garlic

2 tbsp. Vegan Butter

2 tbsp. Dried Basil

 

Preheat oven to 350∞F. Chop potatoes, onion, kale, and mushrooms into 1-inch-sized pieces. In a non-stick skillet, sauté potatoes, onion, garlic, and basil with butter until potatoes begin to develop a golden brown color. Remove from heat and add kale, mushrooms, cheese, and breadcrumbs. Stir until well incorporated, then transfer to a deep, greased 9”x13” casserole pan and cover with foil. Bake for 20 minutes, then remove foil and broil until the top forms a light golden-brown crust. Enjoy!