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 · Updated
- Total
- 1h 40m
- 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, and the potatoes get roasted on their own before they go anywhere near the eggs. Frozen diced potatoes keep it easy, and giving them twenty minutes of dry heat is what stops them turning to mush under the custard.
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 diced potatoes, Southern-style or O'Brien, not thawed (about 20 oz)
- 2 tbspNeutral or olive oil, for the potatoes
- ½ tspFine salt, for the potatoes
- ½ tspSmoked paprika
- ¼ tspFreshly ground black pepper, for the potatoes
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 425 F. Toss the frozen diced potatoes with 2 tablespoons oil, 1/2 teaspoon salt, the smoked paprika, and 1/4 teaspoon pepper right on a rimmed baking sheet, then spread them into a single layer.
- 2
Roast for 20 to 25 minutes, stirring once halfway, until the potatoes are browned at the edges and dry on the outside. Start the filling while they roast.
- 3
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned.
- 4
Add the onion and bell pepper. Cook for 5 to 6 minutes, until softened and most of the moisture has cooked off.
- 5
Stir in the spinach and cook for 2 to 3 minutes, until fully wilted and the liquid in the pan has cooked away. Remove from heat and let cool for 5 minutes.
- 6
When the potatoes come out, reduce the oven to 350 F. Grease a 9-by-13-inch baking dish with olive oil or dairy-free butter. Spread the roasted potatoes in the dish, then top with the sausage mixture and 1 cup of the dairy-free cheddar-style shreds.
- 7
Whisk the eggs, oat milk, Dijon, salt, pepper, and garlic powder in a large bowl until smooth.
- 8
Pour the egg mixture evenly over the casserole. Do not press the filling down; the potatoes stay crisper with some of them poking out of the custard. Sprinkle the remaining 1/2 cup dairy-free shreds on top.
- 9
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.
- 10
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
Do not skip the roast: Potatoes that go into the custard raw spend 45 minutes steaming in egg and come out mushy. Twenty minutes of dry heat first drives the water off and gives them enough of a crust to stay distinct.
Air fryer shortcut: If you have one, air fry the seasoned potatoes at 400 F for 12 to 15 minutes, shaking the basket once. It is faster than the oven, and you can wait to heat the oven to 350 F until the casserole is ready to go in.
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, but prep the parts rather than assembling the whole thing. Potatoes that sit in raw egg overnight soften no matter how well they were roasted. Roast the potatoes and cook the filling the night before, refrigerate them separately, and whisk the eggs in the morning. Assemble cold and add 5 to 10 minutes to the bake.
Can I use fresh potatoes instead of frozen?⌄
Yes. Peel two large Yukon Gold potatoes, or leave the skins on, and cut them into 1/2-inch cubes. Toss and roast them the same way, adding 5 to 10 minutes, until they are tender inside and browned at the edges. Frozen diced potatoes are par-cooked, which is why they roast faster.
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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