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A satisfyingly plant-based breakfast perfect for a lazy Sunday morning.
Preheat oven to 425 degrees.
Line the bottom and sides of a cast iron skillet with grated potatoes.
Bake in oven for 15 minutes
While potatoes are baking, heat the oil in a pan over medium heat. Whisk together the VeganEgg and a sprinkle of salt & pepper. Cook the VeganEgg slightly (will cook more in the oven).
Remove the grated potatoes from the oven and top with one cup of Daiya Cheddar Style Shreds.
Add the scrambled VeganEgg, Beyond Meat feisty crumble and another cup of Daiya Cheddar Style Shreds.
Press down on the top and sides of the pizza. Sprinkle with Beyond Meat Feisty Crumble and bake for another 10 minutes.