Skip the chaos in the morning and make this Dairy-Free Egg Casserole in advance! A breakfast casserole that's prepped in 5 minutes, protein-packed, gluten-free, and made for busy days. Bulked up with grated potatoes to keep it grain-free and help you fuel up without the heavy feeling. Use it as a make-ahead breakfast for busy days or a deliciously comforting brunch recipe.
“I had an abundance of farm fresh eggs that I needed to use. I came across your breakfast casserole recipe and decided to give it a try. OMG, it tasted amazing and my family raved about how good it flavors were in it!!” - Sherry
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 9
- 🍽 Calories and Protein: 155 kcals and 9 grams of protein
- 📋 Main Ingredients: Eggs, salsa, spinach, almond flour, and shredded potato.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and paleo.
- ⭐ Why You'll Love It: Naturally gluten-free and protein-packed, this dairy-free breakfast casserole is a great way to kick off the day!
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Mornings with kids can feel like a whirlwind, and when you're scrambling to find a healthy breakfast, the stress only piles on. That’s why having a dairy-free breakfast casserole ready to go is a total game-changer. It takes one more thing off your plate (literally and figuratively) and helps everyone start the day nourished and satisfied.
This easy dairy-free egg bake is just as comforting and hearty as my eggs and ground beef scramble, but with a little more “set it and forget it” ease. Instead of grains and heavy cheese, it’s made with shredded potatoes for bulk and nutritional yeast for a subtle cheesy flavor. Just like this beef and zucchini casserole, it's a lighter version with classic flavor.
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💭Why You'll Love This Recipe
Easy to make: Most of the ingredients are kitchen staples you have on hand. From there, you pretty much just mix everything in one bowl and bake!
Allergy-friendly: The dairy-free egg casserole recipe is also gluten-free, grain-free, paleo, and Whole30-approved.
Make ahead: This breakfast or brunch recipe can be made in advance and simply cooked when you need it. Great for busy mornings, just like these meal prep breakfast recipes.
Ingredients and Substitutions
- Vegetables: Know that the vegetables listed can be replaced with other favorites like diced cauliflower, tomatoes, or mushrooms. They may change the texture, though if they're a water-based veggie.
- Salsa: The kind you choose will affect the flavor, but salsa is an easy toss-in to take a regular breakfast casserole and make it a hit!
- Almond flour: Both almond flour and almond meal (learn the difference between ground almonds and almond flour) will work for this gluten-free casserole, though almond flour will result in a prettier finished product. This also helps the egg casserole from becoming too watery as it absorbs a bit of liquid.
- Shredded potato: This helps bulk up the recipe and stretch it further without adding any grains. Make sure to really grate the potato and not chop it so that it blends better. Sweet potatoes can be used here instead for a tasty twist.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
I love that this recipe can be just about anything you need it to be. Below are a few ways to switch up the flavor to make the dairy-free breakfast casserole into something new.
Add some spice: If you like a fiery wake-up call, add a dash of red pepper flakes to the egg mixture. Likewise, topping the casserole with sliced jalapenos is wonderful.
Protein-pack: Amp up your protein by adding in leftover Dutch oven chicken or slow cooker ground beef. You will be full for hours.
Vegetable swaps: Use sweet potatoes in place of regular potatoes and asparagus, kale, or cauliflower for vegetables.
Cheese: You can use a dairy-free cheese, or if you tolerate certain cheeses, use those. Having some grated on top makes for a lovely bite. Likewise, I've added in some dairy-free cream cheese to the egg mixture before, and the result is pure comfort food.
How To Make The Dairy-Free Egg Casserole
Step 1: In a large bowl whisk eggs, milk, salsa, nutritional yeast, salt, and pepper.
Step 2: Add in the remaining ingredients and mix well.
Step 3: Pour the mixture into the baking dish.
Step 4: Bake for 32-35 minutes.
Important Teaching Tips
This dairy-free breakfast casserole recipe is loaded with veggies, that are easily interchangeable! Mix and match spinach, peppers, finely cut broccoli, or mushrooms to make a veggie mixture you love. If you want to, you can also top the breakfast casserole with dairy-free cheese. This is the case for the carnivore casserole as well, which can be made in advance.
Store leftover egg casserole once cooled in an airtight container in the fridge for up to 4 days. To reheat it, either warm it in the microwave or pop it into the oven at 325F until heated through.
How To Make It In Advance
The steps call for the casserole to bake for 35 minutes as this cooks it through and firms it up. However, if you plan to reheat the casserole, bake it for only 30 minutes.
Let it cool and store it in the fridge or in the freezer (in a freezer-safe container) entirely or cut it into pre-portioned squares for busy mornings.
When you need it, let it thaw overnight in the fridge and reheat it in the oven at 350F. The texture will still come out soft, light, and perfect.
Dairy-Free Breakfast Casserole FAQs
You can freeze egg casserole in individual portions and reheat them as needed. They make a wonderful meal prep idea for expecting moms.
Freeze the egg casserole after baking and cook it a little less than normal. Let it cool and then portion servings into containers of tin foil before popping them into a sealed bag.
In place of milk in a breakfast casserole, you can use a non-dairy milk like almond or oat milk. Or, you could replace some of the liquid with a bit of oil and egg whites.
More Dairy and Gluten-Free Breakfast Ideas
If you tried this Dairy-Free Breakfast Casserole Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Easy Dairy-Free Egg Casserole
Video
Equipment
- 1 Baking pan
- Measuring Spoons
Ingredients
- 8 eggs
- ⅛ cup dairy-free milk
- ½ cup Salsa
- 1 cup spinach roughly chopped
- 1 cup almond flour
- 1 cup shredded potato
- ⅛ cup nutritional yeast
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ bell pepper diced
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Grease a 9x7 baking dish.
- In a large bowl whisk together the eggs, milk, salsa, nutritional yeast, salt, and pepper.
- Add in the remaining ingredients to the egg mixture and mix well.
- Pour the mixture into the pan.
- Bake for 32-35 minutes.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Sheri says
This was delicious! Made this Easter Sunday for a brunch and everybody loved it and loved that it was dairy free!
fitasamamabear says
Total win!
Hazel says
Just made this, and it's delicious! Adding it to my rotation. Such a satisfying breakfast or brunch option. Love that it is dairy free!
fitasamamabear says
Happy you loved it!
Delia says
I used dairy-free cream cheese in the egg mixture and it added such a creamy texture. Absolutely delicious! I added some leftover chicken and it kept me full until lunchtime. I'm amazed! Definitely adding this to my regular rotation!
fitasamamabear says
OMG YUM
Claire says
I made this for Easter this year and it was great because my dairy free niece loved it and my gluten free sister loved it, too! Such a delicious breakfast, thank you.
fitasamamabear says
Aw yay, happy everyone enjoyed it!
Gwen says
Wow! I made this and it was delicious. My daughter-in-law is dairy intolerant and she loved how this tasted.
fitasamamabear says
Yay!
Meryll says
Quick, easy and healthy-- this is now a favorite at our house. Perfect for those busy days.
fitasamamabear says
Quick and easy... life necessities!
Jennifer says
This was so tasty and it was a nice change of pace for my dairy-free daughter. It was nice to be able to make a hearty morning casserole we could all enjoy!
Keri says
My daughter has a dairy allergy, so I'm always on the lookout for breakfast recipes (which alsmost always contain dairy) that are easy to make ahead and have a decent amount of protein. This was perfect!
Amanda says
Wow...This was so amazing. I love the use of almond flour. This had a fantastic texture and such a satisfying flavor. Thanks!
fitasamamabear says
It adds a great savory texture.
Phoebe says
I topped mine with dairy-free cheese, and it added a nice creamy finish. Highly recommend giving it a try!
fitasamamabear says
Yes!! Definitely a nice addition, makes it more comforting.