Dairy-Free Egg Casserole

If you need a dairy-free egg casserole to feed a crowd or something to prep for busy mornings, this 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.

serves 8

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
tablespoon or two of olive oil (if needed)
salt and pepper to taste

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. 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.

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.