Dairy Free Breakfast Casserole
This post may contain affiliate links which won’t change your price but will share some commission.
This dairy free breakfast casserole is a delicious, hearty dish full of eggs, potatoes, sausage, peppers, and onions. It’s an easy make-ahead meal.
A hearty breakfast is the best way to start a busy day. While we love pancakes and other sweet breakfasts in my house, sometimes a savory, protein-rich meal is in order.
This dairy free breakfast casserole is chock full of savory breakfast favorites. Eggs and sausage meet up with hash browns, peppers, and onions in this delicious dish. The flavors and textures in this meal make it irresistible.
Many people would add cheese to a dish like this, but it’s not necessary with all the other flavors working together so well here. Nobody misses the dairy in this dish.
Dairy Free Breakfast Casserole Tips
For the liquid in this recipe, I like to use oat milk. You could substitute almond milk or any other mild non-dairy milk, or use regular milk if you’d prefer.
I use breakfast sausage links that I get from my local meat share. You can use any sausage links you’d like, or try crumbled breakfast sausage. Alternately, you could use chopped cooked bacon.
Frozen hash browns can go right into this recipe while still frozen. If your hash browns have salt in them, use less salt than the amount listed. And if your hash browns are defrosted, the cook time will be a bit shorter.
You can adapt this recipe by substituting chopped asparagus for the red pepper, use shallots instead of onions, or add some mushrooms for a different flavor. You can also skip the sausage for a vegetarian version. This dairy free breakfast casserole is a very flexible recipe that always comes out delicious.
Try my sweet potato breakfast hash for another delicious, hearty meal to start your day.
Dairy Free Breakfast Casserole
This hearty dairy free breakfast casserole recipe is a delicious all-in-one dish to serve for brunch.
$1.23 per serving
Print
Pin
Rate
Servings: 8
Calories: 284kcal
Ingredients
- 1 tbs. olive oil
- 12 ounces breakfast sausage links sliced
- 1/2 cup onion diced
- 1 cup red bell pepper diced
- 8 eggs
- 1 cup oat milk or other non-dairy milk
- 1 tsp. mustard powder
- 1/4 tsp. onion powder
- 1 1/2 tsp. salt
- 2 tbs. diced scallions
- 16 oz frozen shredded hash browns
Instructions
- Preheat the oven to 375 degrees and grease a 9 x 13 inch pan.
- Place the olive oil in a large nonstick skillet and heat over medium heat. Add the breakfast sausage and cook to brown, stirring frequently (4 to 5 minutes). Add the diced onion and bell pepper and stir. Continue cooking over medium heat until the onions and pepper are tender (3 to 4 minutes).
- In a large bowl, whisk the eggs, oat milk, mustard powder, onion powder, salt, and scallions.
- Place the shredded hash browns and cooked sausage and pepper in the prepared 9 by 13 inch pan. Pour the egg mixture on top.
- Transfer to the oven and bake for 25 to 30 minutes, or until the egg mixture is set. Serve warm.
Nutrition Estimate
Calories: 284kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 361mg | Potassium: 407mg | Fiber: 2g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Price Breakdown
This recipe costs $9.84 to make, or $1.23 per serving. Try this for an easy meal that everyone will love!
Pin it here:
Note: This post was originally published in 2013, and it was updated in 2021.
Barbara says
Can I make this casserole a day before and bake in morning?
Annemarie says
I haven’t tried this, but I imagine it would work well.
Deb says
Can this recipe be prepared a day in advance and refrigerated for serving the next day?
Annemarie says
This tastes best the day it’s made, but it’s still good the next day if you’d prefer to reheat it.
Julia says
This looks really delicious. I think I can swap out the yogurt for some mayonnaise and make it dairy free. Thanks for the recipe!
Annemarie says
Thanks, Julia. A non-dairy milk would work too. I’m not sure if mayonnaise would impact the flavor.
Alexandra @ Creative Simple Life says
This looks amazing! I’m all about the one-pot-wonders! Thanks for sharing this recipe. I’ll be trying it out soon.
Annemarie says
Thanks, Alexandra. I agree – one pot meals are the best! I hope you like it.
[email protected] says
Annemarie,
It looks so green and fresh! If I hadn’t gone through so many eggs just making dinner and breakfast (chef salad for dinner + eggs and pancakes for breakfast means I’ve got only a few from the dozen that I had yesterday morning!) I’d be making this for dinner tonight!
As it is, I think I could easily sub in some leftover Easter ham for the sausage, and I’ve got plenty of greek yogurt–inspired idea.
Thanks, Annemarie!
Annemarie says
Thanks, Kirsten! I know what you mean about going through eggs. I can’t believe how many we go through. Great idea to use leftover ham.
Lisa D says
This looks like something I might make for dinner. I’ll try a half recipe first since there are only 4 of us. 🙂
Annemarie says
My family has enjoyed this for dinner too! I hope you like it, Lisa.
Fares says
Can you post also the Nutrition facts for the whole plate ? or at least for the serving size ? so we can have more of a clue if it’s suitable for losing or gaining weight.
Annemarie says
I don’t do nutritional breakdowns, Fares. I believe that if I eat a varied, real food diet with minimally processed ingredients, my body will end up where it should be. But if you’re interested in learning the nutritional breakdown of my recipes, I think there are tools online where you can plug in the ingredient list and get the information you’re looking for. Good luck!