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4.34 from 9 votes

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


  • 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


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


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