This Dairy-Free Breakfast Casserole is made with eggs, hashbrowns, sausage, and dairy-free milk and cheese! It's perfect for those who are looking for an easy recipe for brunch.
This dairy-free breakfast casserole is packed with so much flavor! I love making this breakfast casserole on the weekends when I’ve got company over. It is the perfect recipe to make for a crowd since it is dairy-free, gluten-free, and loaded up with all the good stuff!
If I’ve got friends and family over for a weekend brunch, you know I’m going to be rustling up this dairy-free breakfast casserole along with this Broccoli Bacon Quiche! This dairy-free egg casserole is perfect for those with food allergies since it is gluten-free and dairy free!
What I love about this casserole is I can easily customize it depending on what I’m in the mood for. If I want a nutrient boost then I can add veggies like cooked spinach, bell peppers, or broccoli. I’ll sometimes swap out the sausage for bacon, or I’ll leave out the cheese!
This Cottage Cheese Egg Bake is a great option if you have a favorite dairy-free cottage cheese as well!
Why You Should Make This Recipe
- This is an amazing breakfast or brunch recipe for those with food allergies as it is dairy-free and gluten-free.
- Thanks to the addition of dairy-free cheese, you can still enjoy this comforting egg casserole even if you’re dairy free!
- You can easily customize this breakfast casserole by adding veggies, swapping out proteins, or leaving out the cheese entirely.
Ingredients Needed
- Hashbrowns: make sure that the hashbrowns are completely thawed before starting this recipe! I actually found hashbrowns from my grocery store in the refrigerated section so they weren't frozen to begin with.
- Sausage: I used turkey sausage for this recipe, but you can use another type of sausage, swap it for bacon, or leave it out entirely if you’re vegetarian.
- Dairy-free cheese: to keep this breakfast casserole dairy-free I used dairy-free cheese. If you aren’t dairy-free then feel free to use regular cheese! Or you can leave the cheese out entirely if you wish.
- Dairy-free Milk: use any plant-based milk that you like or regular milk if you aren’t dairy-free. I used almond milk!
How to Make
Step 1: Preheat the oven to 350°Fahrenheit. Grease a 9x13 casserole pan with a non-stick spray or with softened butter. Take the thawed hashbrowns and spread them across the bottom of the pan.
Step 2: In a large sauté pan, brown the sausage over medium heat. Once fully cooked, remove from the heat and spread the sausage on top of the hashbrowns. Follow this up with the diced onions and ½ cup of dairy-free cheese. Give this a mix.
Step 3: In a large bowl, whisk the eggs, dairy-free milk, garlic powder, salt, and pepper together. Pour this on top of the hashbrown mixture and sprinkle over the remaining ½ cup of cheese.
Step 4: Bake in the oven for 45-55 minutes, or until the middle is fully cooked.
Variations & Recipe Tips
- Add some vegetables to the breakfast casserole like cooked spinach, mushrooms, bell peppers, broccoli, or kale!
- Feel free to leave out the dairy-free cheese if you don’t want cheese in your breakfast casserole.
- Serve this alongside yogurt, fresh fruits, breakfast potatoes, or coffee cake!
- You want to make sure you cook this gluten-free dairy-free breakfast casserole long enough so it doesn’t still have liquid in the center. If the top is browning too much then you can top it with tin foil.
Storing & Freezing
Store this breakfast casserole in the fridge for up to 4 days. To reheat, place the casserole in an oven preheated to 350°Fahrenheit and bake for 20-30 minutes until heated through.
To freeze, let the casserole cool completely then cover it with foil and place it in the freezer for up to 1 month. When ready to enjoy, bake from frozen until warmed through.
Want to try more healthy breakfast recipes?
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📖 Recipe
Dairy- Free Breakfast Casserole
Ingredients
- 20 oz package of hashbrowns thawed
- 1 pound sausage I used turkey sausage
- ¼ cup diced yellow onion
- 1 cup dairy-free cheese divided (optional)
- 10 large eggs
- 1 cup dairy-free milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350° F. Grease a 9x13 casserole pan with a non-stick spray or butter. Spread thawed hashbrowns across bottom of pan and set aside.
- In a large saute pan over medium heat, brown the sausage. Once fully cooked, remove from the heat and spread on top of the hashbrowns, followed by the onions and ½ cup of dairy-free cheese. Give this a quick toss and set aside.
- In a large bowl, whisk together the eggs, dairy-free milk, garlic powder, salt, and pepper. Pour this overtop the hashbrown mixture. Top with the other ½ cup of cheese.
- Bake in the oven for 45-55 minutes, or until the middle is fully cooked. If the top is browning too quickly, you can loosely cover it with tin foil. Allow the casserole to cool for 10-15 minutes before serving.
Notes
- Add some vegetables to the breakfast casserole like cooked spinach, mushrooms, bell peppers, broccoli, or kale!
- Feel free to leave out the dairy-free cheese if you don’t want cheese in your breakfast casserole.
- Serve this alongside yogurt, fresh fruits, breakfast potatoes, or coffee cake!
- You want to make sure you cook this gluten-free dairy-free breakfast casserole long enough so it doesn’t still have liquid in the center. If the top is browning too much then you can top it with tin foil.
Nutrition
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Kim Winkel says
Can i make this the night before?
Kelly Hamilton says
Hi Kim, I haven't tried but I don't see why not!