Dairy Free Egg Casserole Recipes

DAIRY FREE EGG CASSEROLE

Steps:

• 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.
• 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.
• 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.

DAIRY FREE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350ºF. Generously grease a 9x13 inch baking dish with nonstick spray and set aside.
• 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.
• Transfer the meat with a slotted spoon to the prepared baking dish and spread evenly.
• 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.
• 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).
• 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.
• 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.
• In a medium-large bowl, whisk together the eggs, milk, nutritional yeast, dijon, salt and pepper until well combined and smooth.
• 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.
• Bake for about 40 to 45 minutes, or until set in the center. Let cool for at least 10 minutes before serving.

DAIRY FREE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees and line a large 9x13 baking dish with parchment paper on the bottom.
• Peel and dice the potatoes and toss with olive oil, salt, pepper, and dried parsley then spread evenly over the bottom of the baking dish.
• Bake in the oven for 30 minutes, flipping once halfway through.
• When the potatoes are almost done, prepare the egg mixture.
• Crack eggs into a large bowl and whisk with the water (or coconut milk) until frothy.
• Add in the green onion, dill, bell pepper, spinach, dairy free cheese, and salt/pepper and whisk again to combine.
• Remove the potatoes from the oven and pour the egg mixture over the potatoes, then give everything a quick stir and place back in the oven.
• Bake for another 12-15 minutes or until the middle of the casserole is slightly firm and spongy to the touch.
• Slice casserole into pieces of your preferred size and serve hot!

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
• Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
• Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.