Dairy Free Egg Casserole
This Dairy-Free Breakfast Casserole is perfect for holiday mornings, lazy Sundays and meal prep. Ready in less then 30 minutes, this easy make-ahead breakfast is healthy, full of flavor and is the perfect dish to share.
Servings: 6 servings
Calories: 186kcal
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 9x13 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.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 12g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 396mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g
