Dairy Free Breakfast Casserole
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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 meal.
Dairy Free Breakfast Casserole Step by Step Instructions
Step One: Prepare the Filling Ingredients
Place the olive oil in a non-stick large 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.
Step Two: Prepare the Egg Mixture
In a large bowl, whisk the eggs, oat milk, mustard powder, onion powder, salt, and scallions.
Step Three: Place Sausage Mixture in Baking Dish
Place the cooked sausage and veggies, along with the shredded hash browns, in a greased 9 by 13 inch pan.
Step Four: Add the Egg Mixture and Bake
Pour the egg mixture on top of the cooked sausage and vegetables. Transfer the baking dish to the preheated oven (375 degrees) and bake for about 30 minutes, or until the egg mixture is set. Cooking times may vary due to oven variations. The mixture should be set and no longer jiggly in the middle. Serve this casserole warm.
Dairy Free Breakfast Casserole Tips and Frequently Asked Questions
For the liquid in this recipe, I like to use oat milk. You could substitute almond milk or any other mild dairy-free 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. We also enjoy this recipe with plant-based sausage.
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 dairy-free breakfast casserole recipe by substituting chopped asparagus for the red pepper, use shallots instead of onions, or add some mushrooms or spinach 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.
This recipe can be served with fresh fruit for a simple, filling breakfast. I sometimes serve it for dinner with a salad. But it really has everything it needs for a complete meal right in the casserole, so it can also be served on its own.
Try my sweet potato breakfast hash for another delicious gluten-free, dairy-free breakfast recipe to start your day.
Dairy Free Breakfast Casserole
Recommended Equipment
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.
Approximate Nutrition Info
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Dairy-Free Egg Casserole Price Breakdown
This recipe costs $9.84 to make, or $1.23 per serving. Try this non-dairy breakfast casserole for an easy meal on Christmas morning or any time of year
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Note: This post was originally published in 2013, and it was updated in 2023.
Do you need to cook the hash browns
No, they don’t need to be cooked ahead of time.
Do I need to cover to bake?
No need to cover it! Enjoy.
Looks great however the cooking time is off. Using the exact method and ingredients at 30 minutes its is still a soupy mess. Nothing has set up. I suspect it will be close to an hour before the eggs come together. Mine is still cooking so I cannot comment on taste but everything sounds great.
I wonder if your oven is off. I make this regularly at this temperature and cook time. How long did it end up taking to bake?
I made this for a baby shower today—the mama was dairy-free. And it was delicious! Didn’t even miss the cheese.
Can I make this casserole a day before and bake in morning?
I haven’t tried this, but I imagine it would work well.
Can this recipe be prepared a day in advance and refrigerated for serving the next day?
This tastes best the day it’s made, but it’s still good the next day if you’d prefer to reheat it.
Thanks, Julia. A non-dairy milk would work too. I’m not sure if mayonnaise would impact the flavor.
This looks amazing! I’m all about the one-pot-wonders! Thanks for sharing this recipe. I’ll be trying it out soon.
Thanks, Alexandra. I agree – one pot meals are the best! I hope you like it.
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.
This looks like something I might make for dinner. I’ll try a half recipe first since there are only 4 of us. 🙂
My family has enjoyed this for dinner too! I hope you like it, Lisa.
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!