Dairy-Free Breakfast Casserole

This dairy-free breakfast casserole is a weekend brunch staple! Easy to customize, full of hearty flavor, and perfect for feeding a crowd - it's the recipe your guests will be asking for every time.

This dairy-free breakfast casserole is one of my go-to recipes when I've got friends and family over for a weekend brunch! It's hearty, flavorful, and feeds a crowd- and the best part is how easy it is to customize. Swap the sausage for bacon, throw in some extra veggies, or leave out the cheese entirely. It's one of those recipes that works no matter what you've got on hand.

When I'm hosting a weekend brunch, you'll almost always find this casserole on the table alongside my Broccoli Bacon Quiche- they make such a good pair! And if you're a cottage cheese fan, my Cottage Cheese Egg Bake is another great option to add to your brunch spread.

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! 
• Serve this alongside yogurt, fresh fruits, breakfast potatoes, or coffee cake! 
• You want to make sure you cook this 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 breakfast recipes?

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