Dairy-Free Baked Scrambled Eggs
Discover a lighter, healthier take on breakfast with these Dairy-Free Baked Scrambled Eggs, a vibrant dish that's perfect for those avoiding dairy while craving bold flavors. This easy recipe combines fluffy eggs whipped with unsweetened almond milk for a creamy texture, seasoned with garlic powder, salt, and pepper for a savory base. Fresh herbs like chives and parsley, alongside diced red bell peppers and green onions, bring color and fresh zest to every bite. Baked in the oven for a perfectly set finish, this dish is not only quick to prepare—ready in just 35 minutes—but also budget-friendly and packed with protein. Whether served as a hearty breakfast or a brunch centerpiece, these dairy-free scrambled eggs deliver on both taste and nutrition. Ideal for meal-prepping or feeding a crowd, this recipe is a wholesome addition to the table!
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Recipe Information
Ingredients
- 8 units large eggs
- 0.5 cups unsweetened almond milk
- 1 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 cups red bell pepper, diced
- 2 tablespoons green onions, chopped
- 0.5 teaspoons garlic powder
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a bit of olive oil.
In a large mixing bowl, crack open the eggs and whisk them together until fully combined and slightly frothy.
Pour the unsweetened almond milk into the eggs and whisk again to incorporate.
Add the olive oil, salt, black pepper, and garlic powder to the mixture and stir until all the ingredients are mixed thoroughly.
Fold in the chopped chives, parsley, diced red bell pepper, and green onions to the egg mixture.
Carefully pour the egg mixture into the prepared baking dish, ensuring the vegetables are evenly distributed.
Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the eggs are set and slightly golden on top.
Remove the scrambled eggs from the oven and let them cool slightly before cutting into squares.
Serve warm and enjoy your dairy-free baked scrambled eggs!
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 477 mg | 37% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
