Dairy-Free Savory Breakfast Egg Bake
Start your day with this wholesome and flavorful Dairy-Free Savory Breakfast Egg Bake, a delightful twist on the classic egg casserole that’s easy to make and packed with nutritious vegetables. Perfect for anyone following a dairy-free lifestyle, this recipe uses unsweetened almond milk and a touch of nutritional yeast to bring creamy texture and umami flavor without the need for cheese. Featuring a colorful mix of fresh spinach, zucchini, red bell pepper, cherry tomatoes, and aromatic garlic and onion, this hearty breakfast is as satisfying as it is health-conscious. The addition of dried oregano, black pepper, and baking powder ensures a fluffy, well-seasoned dish that’s ideal for meal prep or brunch gatherings. Ready in about an hour with minimal effort, this egg bake is a crowd-pleaser that’s both nourishing and versatile — serve it warm with a side of toast or alongside a fresh salad for a complete meal!
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Recipe Information
Ingredients
- 10 large eggs
- 1 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 2 cups, fresh spinach
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 1 teaspoon baking powder
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Stir in the red bell pepper and zucchini, and cook until softened, about 5-7 minutes. Add the spinach and cook until wilted, approximately 2-3 minutes, then remove the skillet from heat.
In a large mixing bowl, whisk together the eggs, almond milk, nutritional yeast, baking powder, salt, pepper, and oregano.
Stir the cooked vegetable mixture and cherry tomatoes into the egg mixture until well combined.
Pour the entire mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 35-45 minutes, or until the egg bake is firm in the center and slightly golden on the top.
Remove from the oven and let it cool slightly before slicing into squares.
Serve warm and enjoy a hearty start to your day!
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1860 mg | 620% | |
| Sodium | 5619 mg | 244% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 28.5 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 835 mg | 64% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2600 mg | 55% | |
*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.
