June 9, 2020

Dairy Free Breakfast Casserole

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Easy, healthy and oh-so-flavorful, this dairy free breakfast casserole is packed with fresh veggies, potatoes and tasty homemade sausage! Both make-ahead AND freezer-friendly, it’s a fantastic option for busy mornings, brunches or even dinner. Gluten free, grain free and soy free. 

Three pieces of Dairy Free Breakfast Casserole on white plates.

In the mood for a super versatile recipe? 

Well then say hello to this oh-so-tasty dairy free breakfast casserole! 

Packed with bell pepper, fresh spinach, red potatoes and dreamy homemade sausage, it’s just about impossible to resist. 

And with fluffy eggs and a creamy texture, you won’t even miss the fact that it’s not loaded up with tons of cheese.

Plus, it’s perfect for just about any situation. 

  • Make it on the weekend for a quick breakfast or lunch during the week.
  • Serve with a big ol’ salad for dinner.
  • Bust it out for special occasions – I’m looking at you potlucks, brunches or even Christmas morning!

Any which way, you cannot go wrong. 

Eggs whisked together in a bowl.

How To Make

So, let’s quickly discuss how this dish goes down:

Brown the meat. First up, we’ll add ground pork + plenty of spices to a skillet and cook until no longer pink.

Saute veggies. Using the same skillet, we’ll then soften an onion, pepper and potatoes, before stirring in some spinach.

Whisk eggs. Meanwhile, we’ll beat together some eggs, almond milk and seasonings in a large bowl until combined. 

Assemble and bake. Finally, we’ll layer everything in a greased baking dish and then pop in the oven to bake until set. 

A partially assembled egg casserole.

Substitutions

  • You can absolutely use 1 pound of breakfast sausage instead of the pork / spice mixture. Just please be sure that it’s dairy free! (And gluten free if needed.) I personally have a hard time finding breakfast sausage locally that doesn’t contain dairy, which is why I make the DIY version with meat + spices.
  • Not feeling pork? Ground turkey, beef or chicken will all work. If your meat is on the leaner side, you may need to add some oil to the pan to keep it from sticking. Just use your judgment.
  • Sweet potato can be substituted for the red potato if desired. It does add a hint of sweetness to the dish. Normally I’m ALL about sweet potatoes but found I much preferred the red potatoes here. So take that as you will!
  • Baby kale or baby arugula would be delicious in place of the spinach. 
  • Another non dairy milk will work just fine instead of the almond milk. I also tested this with canned light coconut milk and it was fantastic that way as well.

Tips & Tricks

  1. Remember that your veggies (and meat) should be fully cooked AND seasoned before baking in the oven as part of the casserole – they won’t cook further during that time. So taste and make sure they’re tender and salted to your liking.
  2. And lastly, this is REALLY good served with some hot sauce if you want a bit of a kick. 

A Dairy Free Egg Casserole in a white baking dish.

How To Store

Make Ahead Option: If you’re looking to prep in advance but still enjoy the casserole freshly baked, I’d suggest the following.

Cook the meat and veggie filling as directed then let cool to room temperature. Store in an airtight container in the fridge (it can all be mixed in one container).

When ready to enjoy, just assemble and bake as directed. It will only take a few minutes to get in the oven.

Fridge: Alternatively, you can make the casserole completely, let it cool and then store in an airtight container in the refrigerator for about 4 days. 

Freezer: It also freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.

Allow to thaw in the fridge then reheat briefly or serve at room temperature. {Eggs can get rubbery if they are reheated for too long.}

A piece of Dairy Free Egg Bake with a bite taken out with a fork.

Additional Dairy Free Breakfast Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Three pieces of Dairy Free Breakfast Casserole on white plates.

Dairy Free Breakfast Casserole

Yield: about 10 to 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Easy, healthy and oh-so-flavorful, this dairy free breakfast casserole is packed with fresh veggies, potatoes and tasty homemade sausage! Both make-ahead AND freezer-friendly, it's also gluten free, grain free and soy free. 

Ingredients

For the meat:

  • 1 pound ground pork
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ⅛ teaspoon ground allspice
  • ¾ teaspoon fine sea salt
  • ½ teaspoon pepper

For the veggies:

  • 1 tablespoon olive oil, if needed
  • 1 medium red onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cups cubed red potatoes (½ inch chunks)
  • generous pinch of fine sea salt
  • ¼ cup low-sodium chicken or veggie broth, plus extra as needed
  • 4 cloves garlic, minced
  • 1 (5 ounce) package fresh baby spinach leaves

For the egg base:

  • 12 large eggs
  • ⅓ cup unsweetened plain almond milk   
  • ¼ cup nutritional yeast
  • 1 tablespoon dijon mustard   
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat the oven to 350ºF. Generously grease a 9x13 inch baking dish with nonstick spray and set aside.

For the meat:

  1. Set a large skillet (that has a lid) over medium heat. When hot, add in the ground pork, sage, thyme, parsley, allspice, salt and pepper and cook, breaking the meat up with a wooden spoon, for about 5 to 6 minutes, or until cooked through. 
  2. Transfer the meat with a slotted spoon to the prepared baking dish and spread evenly.

For the veggies:

  1. Set the same skillet back over medium heat (if there’s no grease in the pan, add in the olive oil). Add in the onion, bell pepper, potatoes and salt, then cover and cook for 5 minutes. 
  2. Add in the broth, give it a good stir then re-cover and let cook for about 8 to 10 more minutes, stirring occasionally, until the potatoes are tender (adding in additional splashes of broth as needed if really sticking to the pan). 
  3. Stir in the garlic and cook for 30 seconds, until fragrant. Working in batches, add in the spinach and cook until wilted. Remove from the heat.
  4. Taste and season with additional salt as needed (I usually add about ¼ to ½ teaspoon, depending on how big my pinch of salt was), then transfer the mixture to the prepared baking dish and spread evenly over the meat.

For the egg base:

  1. In a medium-large bowl, whisk together the eggs, milk, nutritional yeast, dijon, salt and pepper until well combined and smooth.
  2. Pour evenly over the veggies / meat in the prepared baking dish. Use the back of a spoon to press down gently on the veggies / meat to make sure it’s all coated by some of the egg mixture.
  3. Bake for about 40 to 45 minutes, or until set in the center. Let cool for at least 10 minutes before serving.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 266mgSodium: 442mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 23g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Breakfast
Breakfast, Dairy Free, Easter, Eggs, Freezer-Friendly, Gluten Free, Grain Free, Lunch, Main Dish, Pork, Recipes (ALL), Seasonal, Soy Free
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