Spinach, Scallion & Leek Breakfast Casserole

As much as we focus on the main meals, we also celebrate breakfast on Thanksgiving in a BIG way.

Considering we go at least three different places on any given holiday, this means we need to make alot of food, for alot of people and try to please family members of every household. For the most part our vegan dishes get rave reviews and are consumed quicker than the meat-based ones. Last Thanksgiving my dad actually skipped over extra turkey and ham and ate an ENTIRE sweet potato pie I made. And my dad never, EVER eats any vegetables, no matter how they disguised  The fact that my father consumed an entire veggie based dish speaks volumes about the deliciousness of herbivore meals.

My mother side of the family is generally easier to please, and I am forever grateful that they are so open to trying new foods and taste-testing my experimental recipes, even if they THINK they don;t like the ingredients in them. They are the ones I will be having breakfast with this Thanksgiving and I knew that no matter what I served them, they would at least give it a shot. I am fully confident in this super savory breakfast casserole and know that they will absolutely go crazy for it.

It’s hard not to love any yummy, carb-based dish, but this spinach, scallion and leek blend is downright addictive. It’s crunchy, creamy, salty and cheesy, and still showcases the hearty vegetables extremely well. You will not disappoint with this meal!

6 cups, crusty/stale baguette bread, cubed

6 cups packed fresh baby spinach

1 1/2 cups sliced leeks

1 cup chopped scallions, divided

1 1/2 cups coconut milk

1 1/2 cups shredded Daiya cheese

Equivalent of 3 “egg” replacements (we tried Ener-G and it worked well-flaxseed egg will probably work as well)

1 tbsp olive oil

1 tsp sea salt

1 tsp dry mustard

1/4 tsp black pepper

• In a saucepan over medium heat, cook leeks in olive oil for 7-10 minutes, or until browned
• Add spinach and continue to stir until wilted-remove from heat and pour into mixing bowl with bread cubes and half the scallions
• Whisk together coconut milk, “eggs”, salt, mustard and pepper
• Layer half of bread mixture into a greased casserole dish (the bigger the dish the crustier it will be)
• Top with half the cheese and then pour rest of the bread mix ontop of that
• Top with remaining cheese and scallions, then pour milk mixture over it
• Cover and refrigerate overnight
• The next day, bake uncovered, at 400 degrees for 35-40 minutes, or until the top begins to brown