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.

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 241kcal

Author Kelly Nash

Cost $5

Equipment

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

US Customary - Metric

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