This dairy-free breakfast casserole is the perfect solution for busy weekday mornings. It's super easy to throw together and can be made in under an hour. This dairy-free egg bake is also gluten-free, protein-rich and packed with nutritious ingredients like eggs, sweet potato, breakfast sausage and vegetables. No cheese substitute required!
Why You'll Love This Egg Bake
This gluten-free dairy-free breakfast casserole needs no cheese substitutes! The eggs bind everything on their own. This dish is also naturally gluten-free! It works well for both a weekend brunch and a weekday meal prep.
This egg bake has the best texture and taste. Sauteing the vegetables and sausages before gives this recipe the best flavor! Sweet potato adds substance and carbohydrates, making this a full meal. This dairy-free egg casserole holds up well in the fridge for 4-5 days and freezes well!
The best part is this casserole comes together in under an hour and your oven does most of the work! To make this into a full brunch spread, serve alongside my protein chia pudding and vegan french toast bake!
Ingredients You'll Need
Eggs: the base and the binding agent. The eggs do all the work on their own.
Dairy-free milk: keeps the eggs tender and adds richness.
Breakfast sausages: chicken sausage, beef sausage and pork sausage both work well here. Leave them out entirely to make this bake vegetarian.
Sweet potato: adds natural sweetness and makes the casserole more filling. Cut intosmall, even pieces so everything cooks through in the bake time.
Broccoli: fresh or frozen both work. If using frozen, thaw and pat dry before adding toprevent a watery casserole.
Mixed peppers: add color and mild sweetness. Fresh or frozen works here too.
Sweet onion: gets soft and slightly caramelized during the sauté step. Don't skip this!
Garlic powder: builds savory flavor throughout the whole bake.
Red pepper flakes: adds a little spice! Totally optional!
Salt: season to taste.
Recipe Variations
Make it vegetarian: leave out the sausage to make this a vegetarian egg bake! Swap in extra veggies like mushrooms, zucchini and spinach.
Swap the protein: try swapping out the sausage for ham, bacon or my homemade turkey sausage. Any meat works well in this recipe!
Swap the potato: try out red potatoes, gold potatoes or frozen hash browns. You can also use tater tots! If using frozen hash browns, thaw and squeeze out excess moisture first for best texture.
Try different vegetables: mix it up by adding spinach, kale or tomatoes!
Add dairy-free cheese: add a handful of dairy-free cheese to the top before baking. It is not needed for the recipe to work, but is a fun option!
Make it low histamine: If you are sensitive to egg whites, try using just the yolks. Be sure to use low histamine vegetables like broccoli, cauliflower, onion and zucchini. Be sure to use a sausage you tolerate. Chicken sausage is probably your best bet!
How To Make Dairy-Free Breakfast Casserole
Step 1: Preheat your oven to 350°F and grease a 9x13 baking dish well or use a piece of parchment paper in the bottom. Don't skip this step or your egg bake will be hard to remove from the pan.
Step 2: Chop your vegetables. Cut the sweet potato into small, even pieces, roughly half an inch, so it cooks through fully during the bake.
Step 3: Heat a lightly oiled skillet over medium heat. Add the vegetables and sausage and sauté until lightly browned. The onion will soften and the sausage will develop color. This step prevents the raw vegetables from releasing moisture into the casserole and keeps the texture from turning watery. It also gives the vegetables a delicious caramelized flavor.
Step 4: Transfer the sautéed vegetables and sausage to the prepared baking dish. Beat the eggs in a bowl and pour over the top. Stir gently to combine and distribute everything evenly.
Step 5: Bake for 45 to 50 minutes. The casserole is done when the top is lightly golden, the edges are pulling away slightly from the dish, the center is firm and does not jiggle and the internal temperature reads 165°F. Let it rest for 5 minutes before slicing so it holds its shape.
Recipe Tips
- Sauté the vegetables before baking. Raw vegetables release water as they cook, which
- makes the egg layer loose and wet. A few minutes in the pan first solves this entirely. It also gives the vegetables a delicious caramelized flavor!
- Pat frozen vegetables dry. If you use frozen broccoli or peppers, thaw them first and
- press out the extra moisture with a paper towel. Skipping this step is the most common
- reason casseroles turn watery.
- Cut the sweet potato small and even. Large or uneven chunks stay undercooked in the
- center while the eggs finish. Half-inch pieces cook through reliably in the bake time.
- Do not skip greasing the dish. Egg bakes bond aggressively to ungreased pans. A
- well-greased dish makes serving and cleanup much easier. You can also use parchment paper.
- Let it rest before cutting. Five minutes out of the oven gives the eggs time to fully set.
- Slicing too early may result in the pieces falling apart.
How To Serve
Serve warm straight from the oven with a side of fresh fruit for a complete breakfast. Hot sauce, salsa or sliced avocado on top all work well. This casserole is also a natural fit for a brunch spread alongside gluten-free sweet potato pancakes or your favorite allergy-friendly sides.
Storage and Make Ahead Tips
Let the casserole cool completely before transferring to an airtight container. It keeps in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes or warm in the oven at 325°F until heated through.
To freeze: slice into individual portions, wrap each one, and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
To make ahead and bake in the morning: sauté the vegetables and sausage the night before and transfer them to the greased baking dish. Cover and refrigerate overnight. In the morning, beat the eggs, pour over the top, stir to combine, and bake as directed. This works well for holiday mornings or any time you want breakfast ready with minimal effort.
Recipe FAQs
The top should be lightly golden and the edges will pull away slightly from the dish. The center should feel firm, not jiggly, when you give the pan a gentle shake. An instant-read thermometer inserted in the center should read 165°F.
Yes. Leave out the sausage and add extra vegetables in its place. Mushrooms work especially well as a hearty swap.
Yes. Bake it fully, let it cool, slice into portions, wrap individually and freeze for up to 3 months.
More Dairy-Free Breakfast Recipes
Vegan French Toast Bake
Breakfast Gnocchi
Gluten-Free and Dairy-Free Waffles
Turkey Bacon Breakfast Sandwich
If you make this dairy free egg bake and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Dairy-Free Breakfast Casserole
Equipment
- 1 baking dish 8x8
- 1 pan
Ingredients
- 8 eggs
- 8 breakfast sausages
- 1/2 cup broccoli
- 1/2 cup mixed peppers
- 1 sweet potato medium-sized
- 1 sweet onion small
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 dash salt
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish well or use a piece of parchment paper in the bottom. Don't skip this step or your egg bake will be hard to remove from the pan.
- Chop your vegetables. Cut the sweet potato into small, even pieces, roughly half an inch, so it cooks through fully during the bake.
- Heat a lightly oiled skillet over medium heat. Add the vegetables and sausage and sauté until lightly browned. The onion will soften and the sausage will develop color. This step prevents the raw vegetables from releasing moisture into the casserole and keeps the texture from turning watery. It also gives the vegetables a delicious caramelized flavor.
- Transfer the sautéed vegetables and sausage to the prepared baking dish. Beat the eggs in a bowl and pour over the top. Stir gently to combine and distribute everything evenly.
- Bake for 45 to 50 minutes. The casserole is done when the top is lightly golden, the edges are pulling away slightly from the dish, the center is firm and does not jiggle and the internal temperature reads 165°F. Let it rest for 5 minutes before slicing so it holds its shape.
Notes
- Sauté the vegetables before baking. Raw vegetables release water as they cook, which makes the egg layer loose and wet. A few minutes in the pan first solves this entirely. It also gives the vegetables a delicious caramelized flavor!
- Pat frozen vegetables dry. If you use frozen broccoli or peppers, thaw them first and press out the extra moisture with a paper towel. Skipping this step is the most common reason casseroles turn watery.
- Cut the sweet potato small and even. Large or uneven chunks stay undercooked in the center while the eggs finish. Half-inch pieces cook through reliably in the bake time.
- Do not skip greasing the dish. Egg bakes bond aggressively to ungreased pans. A well-greased dish makes serving and cleanup much easier. You can also use parchment paper.
- Let it rest before cutting. Five minutes out of the oven gives the eggs time to fully set. Slicing too early may result in the pieces falling apart.
Jane
Can this be made a day ahead?
Sara Makielski
Great dish! I had bacon on hand so cut into 1" chunks, fried them to crisp, set aside and kept 1T of the fat and sautéed the peppers, potatoes, red onion-wish I would have cut them all into smaller pieces. I had arugula on hand so I added that after other veggies were soft. Cooked until wilted. Then I dropped onto my cutting board, gave it about 20 chops before I added the bacon and eggs.
Travels well-took it on a road trip and tastes fine cold too.
Lauren
Yum! Yes totally it somehow tastes better when you micro chop everything!!