Dairy-Free Egg Casserole

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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 1/2 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

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.
Servings 8
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins

Ingredients

  • 1 pound breakfast sausage
  • 16 oz shredded hash browns I used frozen ones and thawed
  • 8 eggs
  • 1/2 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.
Calories: 297kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 297kcal | Carbohydrates: 13g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 205mg | Sodium: 438mg | Potassium: 446mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg

dairy free egg casserole

milk free egg casserole

dairy free egg casserole pin

 

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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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