Easy Breakfast Casserole Recipe
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!
Servings: 6
Calories: 255kcal
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
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.
Nutrition
Calories: 255kcal | Carbohydrates: 14g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 358mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6173IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg