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    Home » Recipes » Breakfast

    Dairy-Free Egg Casserole

    Published: Apr 24, 2019 by Lyndsay Homme Modified: Jun 14, 2023
    This post may contain affiliate links. 6 Comments

    Jump to Recipe Print Recipe

    If you need a dairy-free egg casserole to feed a crowd or something to prep for busy mornings, this Dairy Free Egg Casserole is the perfect dish. I've made this for Christmas, Easter, brunch, and as a meal prep for busy weekday mornings. You can also swap the sausage for chopped bacon or ham if you'd like.

    For vegetarian options, you can replace the sausage with more chopped vegetables like spinach, mushrooms, asparagus, tomatoes, or a combination of all of them. On Christmas I like to use half green pepper and half red to make it look festive. You can always add in about ½ cup of your favorite dairy-free shredded "cheese" if you'd like.

    To prep this dish the night before, you can cook the sausages and the vegetables, and refrigerate them overnight. Assemble and bake your casserole in the morning.

    Leftovers will keep in the refrigerator for a few days, and you can reheat individual slices in the oven or the microwave.

    Dairy Free Breakfast Casserole

    Dairy Free Egg Casserole

    An easy breakfast casserole that's perfect for make ahead meal prep, brunch, or holidays. It's free from from dairy and gluten, and a big hit with the whole family.
    3.94 from 75 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 45 minutes mins
    Servings 8

    Ingredients
     

    • 1 pound breakfast sausage
    • 16 oz shredded hash browns I used frozen ones and thawed
    • 8 eggs
    • ½ cup water neutral tasting, unsweetened dairy-free milk can be used like rice or almond
    • 1 onion diced
    • 2 red bell peppers diced
    • 1 tablespoon olive oil if needed
    • salt and pepper to taste

    Instructions
     

    Cook the sausage

    • Cook your sausages in a large skillet over medium heat. Remove the sausages when cooked, and place on a paper towel lined plate. Let them sit for a minute or two, then dice and set aside.

    Cook the vegetables

    • Add a tablespoon or two of oil to the pan if it’s too dry. Sauté your peppers and onions in the sausage grease and/or oil until onions just start to brown.

    Prepare the casserole

    • Preheat your oven to 350°F.
    • Spray or grease a 9 x 13 inch baking dish. Layer your hash browns, sausages, and cooked vegetables.
    • In a large bowl, scramble your eggs with your water or dairy-free milk. Season with salt and pepper and pour evenly into the pan over the sausage and vegetables.
    • Bake for about 30 minutes, or until center is cooked through. Serve warm, or let cool completely and refrigerate to reheat later.

    Nutrition

    Calories: 297kcalCarbohydrates: 13gProtein: 16gFat: 20gSaturated Fat: 6gCholesterol: 205mgSodium: 438mgPotassium: 446mgFiber: 2gSugar: 2gVitamin A: 1212IUVitamin C: 44mgCalcium: 41mgIron: 2mg
    Keyword breakfast, dairy free breakfast
    Tried this recipe?Let me know how it was!

    dairy free egg casserole

    milk free egg casserole

    dairy free egg casserole pin

     

    You may also like:

    Spinach Tomato Scramble Sandwich

    Baby Kale and Basil Breakfast Sandwich

    Freeze and Eat Breakfast Burritos

    Mushroom and Onion Dairy-Free Frittata

    Did you make this Dairy-Free Egg Casserole recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

    Save

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    Reader Interactions

    Comments

      3.94 from 75 votes (74 ratings without comment)

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      Recipe Rating




    1. Colleen Reep says

      June 08, 2021 at 3:33 pm

      5 stars
      @milkfreemom - SO-o-o delicious! I made it in a larger pan for a potluck of 20+ senior citizen friends, doubling the eggs and almond milk, and they loved it! The only wishful comment was from a friend with serious heart problems when she would have had it if it was sausage-free. Actually she did eat a small square. 😉 I added rehydrated gourmet mushrooms, plus I mixed the sausage and veggies together before layering them over the hash browns. Super happy with the results. My husband and I are looking forward to sharing this awesome breakfast casserole with our kids & grandkids when they come to visit.

      Reply
      • Milk Free Mom says

        June 09, 2021 at 5:09 pm

        Thank you so much for the feedback, I'm glad you liked it! You could substitute the sausage if you'd like with something more heart healthy, like a chicken sausage which is lower in fat. I hope you're grandkids enjoy it as much as we do!

        Reply
    2. Lyndy says

      March 12, 2024 at 5:58 am

      Best way to reheat later? Thanks - sounds great

      Reply
      • Lyndsay Homme says

        March 13, 2024 at 5:03 pm

        You can reheat a serving in the microwave for about a minute and a half, depending on your the power of your microwave. You can also reheat it in the oven at 300°F. If you're only reheating a serving it should take about 8 minutes. Enjoy!

        Reply
    3. Sandy says

      December 23, 2024 at 3:01 pm

      I'm trying this recipe for Christmas morning. Can I assemble all the night before then bake in the morning?

      Reply
      • Lyndsay Homme says

        December 31, 2024 at 6:14 pm

        Sorry for my late reply. I haven't tested assembling it the night before but I'd love to hear how it worked out for you!

        Reply

    Primary Sidebar

    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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