No Eggs Breakfast Casserole
Start your day off right with this comforting and flavorful No Eggs Breakfast Casserole, a vegan-friendly twist on a breakfast classic. Loaded with hearty layers of crispy hash browns, sautéed veggies like bell peppers, zucchini, and spinach, and topped with gooey dairy-free cheese, this casserole is a satisfying and wholesome morning meal. A creamy, seasoned almond milk mixture binds everything together, creating a rich and luscious texture without the need for eggs. With just 20 minutes of prep and simple ingredients like nutritional yeast and pantry spices, this dish is perfect for meal prep, brunch gatherings, or anyone craving a plant-based breakfast that doesn’t compromise on flavor. Indulge in this easy-to-make, egg-free casserole that’s as delicious as it is nourishing!
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Recipe Information
Ingredients
- 20 oz Frozen hash brown potatoes
- 2 cups Unsweetened almond milk
- 3 tbsp All-purpose flour
- 3 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Olive oil
- 1 cup Bell peppers, diced
- 1 cup Zucchini, diced
- 2 cups Baby spinach, chopped
- 2 cups Shredded dairy-free cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with olive oil or non-stick spray.
In a medium saucepan, heat the olive oil over medium heat. Add the diced bell peppers and zucchini, and sauté for 5-7 minutes until softened. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Set aside.
In a large mixing bowl, whisk together the almond milk, flour, nutritional yeast, garlic powder, onion powder, salt, black pepper, and paprika until smooth. This will serve as your creamy base for the casserole.
Spread the frozen hash browns evenly in the greased casserole dish. Layer the cooked vegetables on top of the hash browns.
Pour the almond milk mixture evenly over the vegetables and hash browns, ensuring everything is coated.
Sprinkle the shredded dairy-free cheese evenly across the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Then uncover and bake for an additional 15 minutes, or until the cheese is melted and the top is golden brown.
Remove from the oven and let the casserole cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 14.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2797 mg | 215% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4041 mg | 86% | |
*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.
