Dairy-Free Breakfast Casserole
A dairy-free breakfast casserole with eggs, sausage, potatoes, peppers, spinach, and dairy-free cheddar-style shreds.
Recipe by Andrew Tibbs, the Non Dairy Dude
Published
- Total
- 1h 15m
- Servings
- 8
- Level
- easy
Breakfast casserole does not need cream to hold together. Eggs do most of the work, and the rest is about keeping the vegetables from watering out the pan. I cook the sausage and peppers first, then use frozen hash browns because they make the whole thing easier without making it taste like a shortcut.
The dairy-free cheddar-style shreds are there for the top and a little salty bite inside, but they are not asked to carry the casserole by themselves. That is where dairy-free versions usually get weird. This is the brunch anchor to put next to dairy-free buttermilk pancakes when you need breakfast for more than two people.
Ingredients
Filling
- 1 tbspOlive oil
- 12 ozBreakfast sausage
- 1 smallYellow onion, diced
- 1 mediumRed bell pepper, diced
- 3 cupsBaby spinach, roughly chopped
Potatoes
- 4 cupsFrozen shredded hash browns, thawed and squeezed dry
Egg Mixture
- 10 largeLarge eggs
- ½ cupUnsweetened oat milk
- 1 tspDijon mustard
- 1 tspFine salt
- ½ tspFreshly ground black pepper
- ½ tspGarlic powder
Cheese
- 1½ cupsDairy-free cheddar-style shreds, divided
Finish
- 2 tbspChives or green onions, sliced
Instructions
- 1
Heat the oven to 350 F. Grease a 9-by-13-inch baking dish with olive oil or dairy-free butter.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned.
- 3
Add the onion and bell pepper. Cook for 5 to 6 minutes, until softened and most of the moisture has cooked off.
- 4
Stir in the spinach and cook for 1 minute, just until wilted. Remove from heat and let cool for 5 minutes.
- 5
Spread the thawed, squeezed hash browns in the prepared baking dish. Add the sausage mixture and 1 cup of the dairy-free cheddar-style shreds.
- 6
Whisk the eggs, oat milk, Dijon, salt, pepper, and garlic powder in a large bowl until smooth.
- 7
Pour the egg mixture evenly over the casserole. Gently press the filling down so the potatoes are moistened. Sprinkle the remaining 1/2 cup dairy-free shreds on top.
- 8
Bake for 40 to 48 minutes, until the center is set and the edges are lightly browned. A knife inserted near the center should come out without wet egg.
- 9
Rest for 10 minutes before slicing. Finish with chives or green onions.
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How we make it dairy-free
- Milk or cream in the eggs → unsweetened oat milk, which loosens the eggs without making the casserole watery.
- Cheddar cheese → dairy-free cheddar-style shreds, split between the filling and top for better distribution.
- Butter for greasing → olive oil or dairy-free butter, so the edges release cleanly.
- Creamy richness → sausage drippings and egg yolks, which do more here than extra dairy-free cheese would.
Tips & Variations
Squeeze the hash browns: Thawed potatoes hold more water than they admit. Press them in a towel before they go into the dish.
Cook the vegetables first: Raw peppers and spinach release water in the oven and can make the center loose.
Let the filling cool briefly: Hot sausage can start cooking the eggs before the dish is assembled.
Use less cheese than instinct says: Too many dairy-free shreds can make the top heavy and pasty.
Rest before slicing: The casserole cuts cleaner after 10 minutes on the counter.
Make it spicier: Use hot breakfast sausage or add pickled jalapenos to the filling.
Check your sausage label: Some breakfast sausage blends use milk powder or whey as a filler. Check the label if you need the dish to be strictly dairy-free.
Frequently asked questions
Can I make dairy-free breakfast casserole the night before?⌄
Yes. Assemble it, cover, and refrigerate overnight. Bake straight from the fridge, adding 5 to 10 minutes to the cook time if the center is still cold.
Can I use fresh potatoes instead of frozen hash browns?⌄
Yes. Shred peeled potatoes, rinse briefly, and squeeze very dry. Frozen hash browns are easier because they are already par-cooked and consistent.
What dairy-free cheese works best?⌄
Use a cheddar-style shred you like when melted. A moderate amount works better than a thick blanket, especially in an egg casserole.
How do I know when breakfast casserole is done?⌄
The edges should be set, the center should not jiggle like liquid, and a knife near the center should come out without wet egg clinging to it.
Dairy-Free Breakfast Casserole · https://nondairydude.com/recipes/dairy-free-breakfast-casserole
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