Dairy Free Egg Casserole with Turkey Sausage

Dairy Free Egg Casserole

This healthy breakfast casserole is the perfect make ahead breakfast for your busy morning. Filled with sweet potatoes, fresh veggies and turkey sausage, this hearty dish is easy to make with simple ingredients, has maximum flavor and family friendly. 

Cut into individual pieces for meal prep or serve for a special breakfast or holiday mornings. With no dairy or gluten, it’s great for people with food allergies or those counting macros. 

Looking for more dairy-free breakfasts? I’ve got you covered with my Turkey Sweet Potato Hash.

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. Be sure to fully cook whatever meat you choose before adding it to your casserole.

Sweet potatoes: regular potatoes, hash browns or omit potatoes for low carb.

Veggies: I used diced onions, garlic and spinach. Feel free to add green or red bell pepper, kale, mushrooms or your favorite veggies.

Eggs: use egg whites or whole eggs. I used a mixture of the two. If using whole eggs, use 12. If 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. 

How to make dairy free egg casserole:

Step 1

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

Step 2

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

Step 3

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 4

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 5

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

Step 6

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 7

Place in the 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. 

Serving and storing info

Serve your delicious breakfast casserole with hot sauce 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.

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