I developed a breakfast casserole a while back and I even posted the recipe on my blog. But it had some flaws that weren't really noticeable at first ... like creeper flaws. So I took it upon myself to fix the recipe to be used in my cookbook. And I changed the name to Breakfast Lasagna because that's way more fun than "breakfast casserole":
Since I've already let the cat out of the bag in the recipe I posted in 2008, I'll let y'all in on the secret. What used to be a bottom layer of torn whole wheat bread was swapped out for a layer of boiled, sliced white potatoes. Those are topped with vegan sausage, scrambled tofu, my basic noochy cheese sauce, and slices of fresh local tomato.
In its last incarnation, the bread layer got a little chewy on the edges where there wasn't enough liquid-y vegan cheese sauce to make it soggy in the oven. But the white potatoes were a perfect substitute — no chewiness, just tender, hearty taters. I ate this big ole slice with a piece of toast spread with tomato marmalade. Kept me full straight until lunch.
By the way, I got some sweet, sweet love today from one of my favorite vegan food blogs, Vegansaurus. Check out this post about Vegan Crunk (you might have to scroll down a couple of posts). Apparently, the Vegansaurus blog wants to marry my blog. And to that, I say "I do."