Dairy Free Cheddar, Sausage, and Mushroom Breakfast Casserole

This was meant to be a quiche.  But after trying first a pie plate and then a tart pan and still not having enough room for all the hash browns I dumped out, I pulled out a full 7×11 baking dish.  So…it’s a dairy free cheddar and sausage quiche in breakfast casserole form.  Whatever it looks like, it’s darn tasty.  Serves 6.

• 1/2 30 ounce package of shredded hash browns
• 1/4 cup Earth Balance spread, melted
• pinch salt, pepper, garlic powder
• 8 ounces baby bella mushrooms, chopped
• 1 pound turkey sausage, browned and drained
• 4 ounces Daiya cheddar shreds
• 6 eggs
• 1/2 cup So Delicious Coconut Milk Creamer
• 1/2 cup mayo (I prefer Dukes)
• 2 tbsp gf all purpose flour

1. Preheat oven to 350 degrees.
2. Melt the Earth Balance.
3. Combine with the hash browns, salt, pepper, and garlic powder, stirring well to coat.
4. Spray a 7×11 baking dish with cooking spray.
5. Press hash browns into the bottom.
6. Bake for 30 minutes.
7. Meanwhile, brown the sausage and drain.
8. Saute the mushrooms briefly in the sausage drippings.  Set aside.
9. Whisk the eggs, creamer, mayo, and flour until well combined.
10. Remove baking dish from oven and add the sausage and mushrooms.
11. Sprinkle the Daiya over the top.
12. Pour the egg mixture over all.
13. Cover with foil.
14. Return to oven and bake for 50-60 minutes.
15. Remove foil for the last 5 minutes.