Dairy Free Egg Casserole

Tips and Tricks

• Prep Ahead – you can cook your potatoes and veggie the day before and store in the fridge until you’re ready to bake your casserole. 
• Meal Prep – make this dairy free egg casserole and store in portioned container for easy morning breakfasts. Just reheat in the microwave. 
• Freeze – you can free this casserole for up to 3 months. I suggest portioning into single servings and pulling out 1-2 days before you’re ready to eat it to let it thaw. Reheat and enjoy. 

How to know when your casserole is done

The easiest way to know when your dairy free egg casserole is done is by removing it from the oven and inserting a toothpick into the center to see if the eggs are fully cooked or still runny. You will be able to tell if the center is still runny. You can also slice, not the ideal situation, and see if it is fully cooked. Or you can alternatively take the temperature with a meat thermometer to be sure the center is 160 degrees which is the ideal temperature of a cooked egg. 

Ingredients and Substitutes:

These are the ingredients for the dairy free egg casserole. For the full list of ingredients scroll down to the recipe card. 

Turkey Sausage: you can swap with your favorite sausage or protein substitute like chicken or pork sausage. For this recipe I like to use Johnsonville Turkey Breakfast Sausage Links. You can also just cased sausage and remove from the casing and crumble. Be sure to cook any raw meats fully before adding to your casserole to bake. 

Sweet Potatoes: you can use sweet potatoes or regular potatoes. The sweet potatoes do add a level of sweetness to the dish. If swapping with russet potatoes I would suggest using additional salt and pepper while cooking the potatoes. 

Veggies: this dish uses onions, garlic and spinach. You can omit, swap or add any additional vegetables. Some favorites to add, kale, red bell pepper, mushrooms and arugula. Use whatever veggies are in season and you’ll have a different egg casserole each month. 

Eggs: you can use all egg whites or all whole eggs. The macros with change. If using all eggs, I suggest you use 12. If all egg whites approx. 24-32oz. Baking times may vary as well. 

Almond Milk: to keep this dairy free egg casserole low calorie and fat this recipe uses unsweetened almond milk. A few other great dairy free options would be full fat canned coconut milk, low fat coconut milk, oat milk, cashew milk or your favorite non dairy milk. 

How to make this dairy free egg casserole:

Step 1

Pre heat oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray and set aside. 

Step 2

Prep your veggies. Chop sweet potato into bite sized pieces, chop onion, mince garlic and chop the spinach. 

Step 3

While the potatoes cook chop turkey sausage and spinach into bite sized pieces. Add to the potatoes and mix until the spinach has wilted.

Step 4

In a bowl mix eggs, egg whites, almond milk, paprika, cayenne. Be sure to scramble the yolks. 

Step 5

Place the potato mixture in the greased baking dish and top with the egg mixture. Sprinkle with a dash of salt and pepper. 

Step 6

Place in the oven for 25-30 minutes until the eggs have fully cooked. Note bake times from oven to oven vary. Check that your eggs are done. Serve your delicious dairy free egg casserole hot out of the oven. 

How to serve:

This casserole is delicious topped with hot sauce and salsa. While this dairy free egg casserole is a great standalone breakfast you could serve it with fruit or your favorite brunch salad. 

If you like this recipe be sure to check out some of our other easy breakfast recipes!

• Cinnamon Roll French Toast Egg Bake
• Egg White Quiche
• Turkey Taco Breakfast Bake
• Blueberry Stuffed French Toast Egg Bake