Preheat oven to 350°F and place a large baking sheet in the oven to heat up. Spray an 8”x 8” (8 cups) baking dish with cooking spray.

In a large bowl, toss the vegetable oil together with the diced onion, potatoes, colored peppers, salt and pepper. Spread the vegetables out onto the hot baking sheet and roast for 25 minutes in the oven, stirring vegetables once halfway through.

After the 25-minute mark, remove the baking sheet from the oven and stir the chopped kale into the roasted vegetables with a wooden spoon. Then push the vegetable mixture to one side of the baking sheet and place the breakfast patty quarters on the cleared space on the other side of the sheet. Cook for 5 minutes more until patties are lightly browned and vegetables are tender.

In a medium-sized bowl, whisk together the eggs and coconut milk. Whisk in the flour and curry powder in two batches whisking briskly for 20 seconds until smooth. Stir in ¾ of the plant-based cheddar style shreds, then stir in the ¾ of the vegetable mixture and ¾ of the breakfast patty quarters.

Using a spatula, scrape into the prepared baking dish. Spread the remaining vegetable mixture and remaining breakfast patty quarters randomly into the top of the casserole. Sprinkle the top with the remaining cheddar style shreds and bake for 28-30 minutes at 350°F until puffed and lightly golden.

To serve, let cool for 10 minutes in the pan and then cut into thick wedges and serve warm.