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4 from 22 votes

Dairy Free Egg Casserole with Bacon, Potato, and Spinach

A flavorful make-ahead breakfast great for meal prep, holidays, brunch, or entertaining overnight guests.
Servings 8
Prep Time 15 mins
Cook Time 30 mins


  • 10 eggs
  • 6 pieces of bacon
  • 1 onion diced
  • 5 oz baby spinach
  • 1/4 cup plant based milk or water
  • 1 lb frozen hash browns
  • Salt and pepper


  • Preheat your oven to 350°F. Grease a large casserole or au gratin dish.
  • Cook your bacon to your desired crispiness, and safely drain all but 1 tablespoon of the bacon grease from the pan.
  • Add your onions in to the pan, and cook in the bacon grease until they're soft and start to brown.
  • Stir in your spinach, and cook just until it's wilted. Salt and pepper to your taste and remove from the heat.
  • Add your potatoes and veggies in to your prepared baking dish. Give it a little mix and spread it evenly on the bottom of the pan. Crumble the bacon evenly over the mixture.
  • Whisk your eggs and water (or milk) in a medium sized bowl. Season with salt and pepper and pour evenly over your vegetables in the baking pan.
  • Bake your casserole for about 30 minutes, until the middle is cooked through. Serve hot.
  • Leftovers will keep in the refrigerator for 4-5 days.
Calories: 141kcal
Course: Dessert
Cuisine: American


Calories: 141kcal | Carbohydrates: 12g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 205mg | Sodium: 107mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1958IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg