Dairy-Free Sausage Egg Casserole
Savor the hearty flavors of a Dairy-Free Sausage Egg Casserole that's perfect for breakfast, brunch, or meal prepping! This recipe is a delicious twist on the classic, crafted with dairy-free sausage, unsweetened almond milk, and dairy-free cheese shreds for a fully lactose-free experience. Packed with wholesome ingredients like diced potatoes, spinach, red bell peppers, and onions, this easy-to-make casserole is loaded with vibrant veggies and bold seasonings. The eggs are whisked to velvety perfection and baked until golden, creating a satisfying dish that’s both protein-rich and nutritious. Ready in just over an hour and serving up to eight, it’s ideal for feeding a crowd or prepping for busy mornings. Serve it fresh from the oven or enjoy it at room temperature – it’s a versatile, stress-free favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces dairy-free sausage
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 cups spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 large eggs
- 1 cup unsweetened almond milk
- 1 cup dairy-free cheese shreds
- 2 cups diced potatoes
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the dairy-free sausage and cook until browned, breaking up the sausage with a spoon, about 5-6 minutes.
Remove the sausage from the skillet and set it aside on a plate, leaving the drippings in the skillet.
In the same skillet, add the remaining 1 tablespoon of olive oil, chopped onion, and diced red bell pepper. Sauté until the vegetables are soft, approximately 5 minutes.
Add the chopped spinach to the skillet and sauté for another 2 minutes, or until the spinach is wilted.
Season the vegetable mixture with salt and black pepper, then transfer it to the prepared baking dish.
Spread the cooked sausage over the top of the vegetable mixture in the baking dish, followed by an even layer of diced potatoes.
In a large bowl, whisk together the eggs and unsweetened almond milk until smooth. Pour this mixture evenly over the ingredients in the baking dish.
Sprinkle the dairy-free cheese shreds evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
Remove from the oven and let it sit for about 5 minutes before slicing and serving.
Enjoy your Dairy-Free Sausage Egg Casserole, either warm from the oven or at room temperature.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1860 mg | 620% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 18.6 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 987 mg | 76% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4017 mg | 85% | |
*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.
