Skip the chaos in the morning and whip up this gluten-free, dairy-free breakfast casserole! This egg casserole is a protein-packed, make-ahead breakfast for busy days. It’s grain-free, light, and lightly seasoned but with maximum flavor.
Easy to make this casserole makes a wonderful brunch idea as well!
Not knowing what to make in the mornings can leave a frazzled mom… more frazzled.
Having something dairy-free and gluten-free on hand makes a chaotic morning slightly less intense.
This dairy-free breakfast casserole is not only delicious but hearty too! As a Certified Nutrition Coach, I love that in place of grains and excessive cheese, it uses shredded potatoes for a bit more bulk and nutritional yeast for a classic cheesy flavor.
It’s protein-packed which means a great way to kick off the day.
- Easy to make
- Allergy-friendly (dairy-free, gluten-free, grain-free, paleo, whole30)
- Super fueling (9 grams of protein)
- Can be made ahead and reheated
- A tasty brunch
Ingredients You’ll Need
Eggs:a given for a breakfast casserole. You need a few of them for the recipe so stock up!
Spinach: adding some veggies to this gluten-free breakfast casserole to bump up on nutrients
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) will work for this gluten-free casserole though almond flour will result in a prettier finished product. This also helps the 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 great the potato and not chop it so that it blends better. Regular potatoes were used however sweet potatoes would work too.
Nutritional yeast: all the flavor of cheese while keeping the recipe dairy-free! Nutritional yeast is also high in nutrients like B12.
How To Make Dairy Free Breakfast Casserole
- In a large bowl whisk eggs, milk, salsa, nutritional yeast, salt, and pepper.
- Add in the remaining ingredients and mix well.
- Pour the mixture into the baking dish.
- Bake for 32-35 minutes.
Step By Step Photos
Important Teaching Tips
This dairy-free breakfast casserole recipe is loaded with veggies, but they’re definitely interchangeable! Mix and match spinach, peppers, finely cut broccoli, or mushrooms to make a veggie mixture you love.
If you plan to reheat the casserole, bake it for closer to 32 minutes. Bake for 35 minutes if you plan to east right away. In 35 minutes it will be done and firm.
Baking less than 35 minutes and it will be softer and perfect for reheating.
If you want to, you can also top the breakfast casserole with dairy-free cheese.
Frequently Asked Questions About Dairy-Free Breakfast Casserole
Yes! You can freeze the casserole in individual portions and reheat them as needed. They make a wonderful meal prep idea for expecting moms.
You’ll want to freeze the 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.
Other Dairy-Free Gluten-Free Breakfast Ideas
- 18 Make ahead breakfast ideas
- Gluten-free blueberry bagels
- Protein bagels
- Overnight cookie dough protein oats
- Easy, gluten-free bagels
- Chocolate chip protein powder muffins
- High protein pancakes
- Yogurt protein pancakes
- Blueberry protein oatmeal
- High protein snack recipes
- Healthy breakfast recipes
Easy Dairy-Free Breakfast Casserole
- 1 Baking pan
- Measuring Spoons
- 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
- 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.