Start your day with a delicious and wholesome dairy free egg bake, the perfect make-ahead breakfast recipe for busy mornings or a hearty brunch option! This easy-to-prepare casserole is packed with nutritious veggies, protein-rich eggs and flavorful spices, making it a delicious and satisfying meal that everyone will love. It can also be made gluten free, whole 30 compliant and paleo. The best part is that it comes together in less than an hour and can be made in one dish for easy clean up. This dairy free egg bake is great for meal prep and the whole family will love it!
Why You’ll Love This Egg Bake
It’s easy to make and super adaptable!
The whole family will love this dairy free egg bake.
It is the perfect breakfast to meal prep for busy mornings.
This dish is also an amazing addition to a brunch spread!
This egg bake is packed with veggies and protein.
It is made in the oven, making it a hands off and easy way to cook!
This recipe is dairy free and gluten free, making it great for those of us with dietary restrictions.
Equipment Needed
All you need to make this egg bake is an 8×8 baking dish and a pan.
Ingredients Needed
Eggs: The eggs make up the base and bulk of this delicious egg bake. They are packed with protein and act as the binding agent that holds this bake together!
Protein: I used chicken sausage as the protein for my dairy free egg bake! Feel free to leave it out to make this egg bake vegetarian.
Potato: I like to add potato to my egg bakes. I used sweet potato here, but feel free to use red potatoes, gold potatoes, purple potatoes, hash browns or even tater tots!
Vegetables: For my vegetables, I opted for broccoli, bell peppers and onion. A hack to make this quicker is to use frozen veggies so you don’t have to chop as many! I used frozen broccoli and frozen bell peppers here.
Spices and Salt: I like to use garlic and crushed red pepper in this egg bake. I also like to use basil, which is completely optional! My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Step-By-Step Instructions
Step 1: Gather your ingredients and preheat your oven to 350°F.
Step 2: Chop your vegetables.
Step 3: In an oiled pan, sauté your vegetables and protein on medium heat until lightly browned. (If you don’t care about your meat and veggies being browned you can skip this step, but I think onion and sausages taste way better when they are browned)!
Step 4: Add all ingredients to a greased baking dish and combine.
Step 5: Bake for 45-50 minutes, or until egg bake is cooked through and lightly browned on the bottom. Enjoy!
Variations
This dairy free egg bake is super adaptable and the variations are honestly endless!
Storage
After baking the egg bake, allow it to cool completely to room temperature before storing it. Transfer the cooled egg bake to an airtight container. Refrigerated egg bake can be stored safely for up to 3-4 days. Beyond this timeframe, the texture and flavor of the dish may start to decline.
For longer storage, you can freeze the egg bake. Place the egg bake in a freezer-safe container or bag. Frozen egg bake can be stored for up to 3 months.
How to Serve
Serve the egg bake with a side of fresh fruit, such as berries, melon or grapes. This will add a touch of sweetness and balance out the savory flavors of the egg bake. You can also serve this dish with a side of toast or a green salad!
This dish can also be served as part of a breakfast spread! Pair it with pancakes or waffles, fruit, oatmeal or your favorite breakfast dishes.
Serve the egg bake with a side of hot sauce, salsa or ketchup. This will add a bit of spice! Try adding coconut yogurt or avocado on top for extra fats and creaminess.
Recipe FAQ
How do you know when an egg casserole is done?
The most reliable method is to check the internal temperature of the casserole using a meat thermometer. Insert the thermometer into the thickest part of the casserole. The casserole is done when the internal temperature reaches 165°F. The top of the bake will be puffed and set, indicating that the eggs have cooked through.
Can I freeze this egg bake?
For longer storage, you can freeze the egg bake. Place the egg bake in a freezer-safe container or bag. Frozen egg bake can be stored for up to 3 months.
How can I make this egg bake spicier?
To make this egg bake spicier, feel free to add taco spice or additional red pepper flakes. Top it with buffalo sauce, hot sauce or salsa for an extra kick!
How do you make a breakfast casserole dairy free?
To make a breakfast casserole dairy free, omit any cheese or milk. Feel free to substitute with dairy free cheese, or leave it out completely like I did in this recipe!
Related Recipes
Be sure to try these delicious dairy free breakfast ideas next:
Gluten Free Sweet Potato Pancakes
Gluten Free and Dairy Free Waffles
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.
Dairy Free Egg Bake
Equipment
- 1 baking dish 8×8
- 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
- Gather your ingredients and preheat your oven to 350°F.
- Chop your vegetables.
- In an oiled pan, sauté your vegetables and protein on medium heat until lightly browned. (If you don't care about your meat and veggies being browned you can skip this step, but I think onion and sausages taste way better when they are browned)!
- Add all ingredients to a greased baking dish and combine.
- Bake for 45-50 minutes, or until egg bake is cooked through and lightly browned on the bottom. Enjoy!
Can this be made a day ahead?
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.
Yum! Yes totally it somehow tastes better when you micro chop everything!!