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 Egg Casserole
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
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!
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Colleen Reep says
@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.
Milk Free Mom says
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!
Lyndy says
Best way to reheat later? Thanks - sounds great
Lyndsay Homme says
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!
Sandy says
I'm trying this recipe for Christmas morning. Can I assemble all the night before then bake in the morning?
Lyndsay Homme says
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!