Dairy Free Breakfast Casserole with Turkey Sausage
This dairy free breakfast casserole has the perfect balance of sweet and savory from turkey sausage, sweet potatoes, fresh veggies and egg whites. This high protein, gluten-free meal will keep you feeling full but light all morning.
Whether it’s to have on hand for busy mornings or for serving a yummy holiday breakfast, a casserole makes life easy. It can be cut into individual pieces and a great way to serve a lot of people. Think of the ingredients as a “gentle suggestion.” Add what you want and avoid what you don’t.
Looking for more dairy-free breakfasts? I’ve got you covered with my Turkey Sweet Potato Hash or Breakfast Burrito Bowls.
Why you’ll love this recipe
- Gluten and dairy-free.
- 146 calories, 14g of protein and 3g of fat per serving.
- Easy, make-ahead meal.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this dairy free egg casserole:
- Turkey sausage: swap for ground chicken, ground beef, breakfast sausage or remove the casing from your favorite sausage and crumble it. You can also use turkey bacon or regular bacon. Be sure to fully cook whatever meat you choose before adding it to your casserole.
- Sweet potatoes: regular potatoes, hash browns, shredded potatoes or omit altogether for a low carb version.
- Veggies: I used diced onions, garlic and spinach. Feel free to add green or red bell pepper, kale, mushrooms or your favorite veggies.
- Eggs: I used only egg whites to keep this lower in calories and fat. If you prefer to use whole eggs, use 12 large eggs. If using all egg whites, approx. 24-32oz. Baking times and macros will vary.
- Almond Milk: unsweetened almond milk. You can use full-fat canned coconut milk, low fat coconut milk, oat milk, cashew milk or your favorite non dairy milk.
Variations
- If you want to add cheese but want to keep it dairy-free, use a dairy-free cheese. Keep in mind dairy-free cheese tends to melt differently, so use one you’re familiar with.
- Add green onion, sour cream or a drizzle of hot sauce prior to serving.
Dietary Modifications
- This recipe is gluten-free and dairy-free, as written.
How to make dairy free egg casserole:
Step 1: preheat and prep
Pre-heat oven to 375 degrees Fahrenheit. Spray a 9×13 inch casserole dish with cooking spray and set aside. Prep your veggies. Chop sweet potato into bite-sized pieces, chop onion and mince garlic.
Step 2: sauté veggies
Heat a large skillet over medium heat. Add 1 tsp. olive oil until hot. Add garlic and sauté until fragrant. Add onions, sweet potatoes and 1/4 cup of water. Sauté until the potato begins to soften, approximately 10 mins.
Step 3: prep sausage and spinach and add to potatoes
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: combine and pour
In a large mixing bowl, whisk eggs, egg whites, almond milk, paprika, cayenne. Be sure to scramble the yolks. Place the potato and veggie mixture in the greased baking dish and top with the egg mixture. Sprinkle with a dash of salt and pepper.
Step 5: bake in the oven
Place in the preheated oven for 25-30 minutes until the eggs have fully cooked. Note, bake times vary from oven to oven. Check for doneness by inserting a toothpick into the center. You should have fully cooked, fluffy eggs, not runny. Serve your casserole hot out of the oven.
Expert Tip!
If using whole eggs, be sure to whisk eggs really well to ensure there’s no solid egg pieces. The egg mixture should be completely smooth.
Recipe FAQs
Serve your delicious breakfast casserole with hot sauce, sour cream or salsa.
Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months by portioning into individual servings and pulling out 1-2 days before ready to eat.
Yes! That’s the beauty of a casserole; ingredients can be swapped out and added in as you like. Use any type of potatoes, meat or veggies for this casserole. I like to go through my fridge and use up any lingering veggies I have and toss them in with it.
Check out some of our other easy recipes!
- Cinnamon Roll French Toast Egg Bake
- Egg White Quiche
- Turkey Taco Breakfast Bake
- Blueberry Stuffed French Toast Egg Bake
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Dairy Free Egg Casserole
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Ingredients
- 6 Johnsonville turkey sausage links
- 1 medium sweet potato 300g, chopped with skin on
- 1/2 large yellow onion 150g, chopped
- 1 tsp. olive oil
- 1 clove garlic minced
- 1 cup spinach chopped
- 1/4 cup water
- 16 oz. liquid egg whites
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- dash of salt and pepper
Instructions
- Pre-heat oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray and set aside.
- Prep your veggies: chop sweet potato into bite-sized pieces, chop onion and mince garlic.
- Heat a pan over medium heat. Add 1 tsp. olive oil until hot. Add garlic and sauté until fragrant.
- Add onions, sweet potatoes and 1/4 cup of water. Sauté until the potato begins to soften. Approximately 10 mins.
- While the potatoes cook, chop turkey sausage and spinach into bite-sized pieces. Add sausage and spinach to the potatoes and mix until the spinach has wilted.
- In a large bowl, mix eggs, egg whites, almond milk, paprika, cayenne. Be sure to scramble the yolks.
- Place the potato mixture in the greased baking dish and top with the egg mixture. Sprinkle with a dash of salt and pepper.
- Place in the oven for 25-30 minutes until the eggs have fully cooked. Note, bake times will vary from oven to oven. Check that your eggs are done. Serve your casserole hot.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use any type of sausage or ground meat.
- Substitute veggies for your favorite.
I’ve been making this weekly for breakfast meal prep for months now! It’s filling and I can switch up the veggies I add every week. Definitely a favorite of mine
Adding this to my meal prep rotation. I love how you can switch out the ingredients. Time saving tip: Walmart has frozen sweet potatoes you can just pop in the microwave.
Nice tip!! Thank you!