This dairy-free breakfast can be made in advance to help you skip the chaos in the morning. Basically, it's an egg casserole that's a protein-packed, gluten-free breakfast made for busy days. The best part though is that it’s grain-free and light to help you fuel up without the heavy feeling.
This easy-to-make casserole is bulked up with grated potatoes and seasoned for maximum flavor. 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
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 just like this eggs and ground beef recipe.
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. This beef and zucchini casserole does something similar too if you want to skip the starch.
Why You'll Love This Recipe
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 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 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 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 Egg 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.
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 that can be mad 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.
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.
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
- Chocolate baked protein oats (make ahead!)
- 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 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"
Eve says
Made this a night before and reheated for my kids breakfast and they absolutely enjoyed it! It's such a great way to add more veggies and protein to their meals. Thanks for the recipe!
fitasamamabear says
Even better when kids approve!
Cristina says
Used a mix of kale and spinach for some extra greens, and it added a lovely earthiness. I also added some chopped cilantro for freshness. Delicious recipe indeed!
fitasamamabear says
Ohh nice twist!
Alondra says
Finally found a breakfast that fits my allergy-friendly needs and tastes amazing. The shredded potatoes make it a hearty meal and the nutritional yeast gives that lovely cheesy flavor.
fitasamamabear says
The potatoes definitely help bulk it up, glad you liked it!
Nessa says
This is perfect for those busy work from home days. I can make and reheat it anytime. I even served this to my teammates (one was on a special diet) when we had a meeting at my house. Everyone enjoyed it and went back for seconds.
fitasamamabear says
Happy it was a hit!
Keri says
I've been looking for a great meal prep option for breakfast. This one ticks all the boxes. I made a big batch and stuck it in the fridge, and we've been enjoying it for breakfast for the past few days. Love it! Thanks for the great recipe.xx
fitasamamabear says
It makes busy days so much easier.
Amy says
I’m excited to try this recipe on Christmas morning! I’m going to bake the day before for 32 minutes like you said. For how long and at what temp should I reheat? Thanks!
fitasamamabear says
If you want to reheat, I normally add a dash of coconut cream to the pan and cook it on low in the oven until warmed through (the coconut cream makes it not dry out as much).
Viki says
Why the yeast? Can we delete it?
fitasamamabear says
It adds a cheesy flavor without the cheese but yep you can omit it if you don't have it!
Bonnie says
Plan to double recipe in a clear glass 9x13 ? How would that affect temperature
fitasamamabear says
Not sure but I think you'd need to bake longer so that the middle gets cooked through. I'd add ten minutes and check. let me know!
Bethany says
LOL
I thought I was posting my review for a different recipe. Woops!
If you can delete my completely wrong review, please do!
fitasamamabear says
Haha noted- thanks!
Heidi Bruaw says
This was a great, filling breakfast for my family. I love the "hidden" vegetables. My kids got their veggies without even knowing it! I will definitely be making it again!
fitasamamabear says
Hidden veggies are the way to go! lol
Traci says
Omg this was so delicious! Having some leftovers for breakfast tomorrow! Thank you!
fitasamamabear says
Glad you enjoyed it! I love it reheated and use it as a meal prep recipe 😀
Sandy says
This is the perfect "weekend" casserole for out of town guests. Love that it's dairy free. Everyone loved it!
fitasamamabear says
Yes! Makes it so easy to have brunch on the table while you still want to relax.
Karen @ Seasonal Cravings says
This was delicious. You would never know it was dairy free. We mixed in some different veggies and it worked just great.
fitasamamabear says
Yes! It's so easy to interchange. Glad you enjoyed it!
Sharon says
LOVE that this recipe is dairy free. Its so hard to find a good recipe without all the cheese and cream. This was easy and definitely tasty
fitasamamabear says
Right?! Story of my life lol and one of the reasons I started the blog so thank you!!
J.Brown says
Do you think the recipe would still work without the salsa? My mom can no longer have dairy but she also can't have tomatoes 😒
fitasamamabear says
It should! The salsa is just for flavor but you could just add different seasonings, maybe a bit of jalapeno too.