Dairy-Free Hearty Breakfast Casserole
Start your day on a wholesome note with this Dairy-Free Hearty Breakfast Casserole, a nutritious and flavorful spin on the classic morning bake. Perfect for those seeking a dairy-free yet protein-packed breakfast, this casserole features layers of crispy shredded potatoes, savory breakfast sausage (or vegan sausage for a plant-based option), vibrant veggies, and a richly seasoned almond milk and egg mixture infused with nutritional yeast, thyme, and oregano for a cheesy flavor without dairy. Topped with fresh baby spinach and baked to golden perfection, this crowd-pleasing breakfast dish is easy to prepare and ideal for meal prep or serving a group. With just 20 minutes of prep time and customizable ingredients, it’s a versatile and satisfying way to fuel your morning.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 pound ground breakfast sausage (or vegan sausage)
- 4 cups potatoes, shredded
- 1 cup unsweetened almond milk
- 8 large eggs
- 0.25 cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and bell pepper to the skillet, sauté until they start to soften, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground breakfast sausage to the skillet, breaking it apart with a spatula, and cook until browned and cooked through. If using vegan sausage, adjust cooking time according to package instructions.
Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, almond milk, nutritional yeast, thyme, oregano, salt, and black pepper until well combined.
Spread the shredded potatoes evenly in a greased 9x13 inch baking dish.
Layer the cooked sausage mixture over the potatoes, followed by the chopped spinach.
Pour the egg mixture over the layers in the baking dish, ensuring everything is evenly distributed.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is lightly golden.
Remove from the oven and let the casserole cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1806 mg | 602% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 20.1 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1086 mg | 84% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7219 mg | 154% | |
*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.
