Easy Dairy-Free Egg Casserole

Egg casserole on a white plate with more casserole in a pan behind it and a blue linen with steel bowls on top beside it

Enjoy this dairy-free casserole fresh from the oven or reheat it for busy mornings! Naturally gluten-free and protein-packed this dairy-free breakfast casserole is a great way to kick off the day!

Course Breakfast

Cuisine American

Keyword casserole, dairy-free breakfast, eggs

Prep Time 5

Cook Time 35

Cooling time 10

Total Time 40

Servings

Calories 155kcal

Author Shelby Stover

Equipment

1 Baking pan
Mixing bowl
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.

Video

Notes

Bake closer to 30 minutes if you plan to reheat, bake for 35 minutes if you plan to eat right away. At 35 minutes it will be done and firm, less than that, it will be softer and need to reheat a minute or two or sit in the oven with the temp shut off.

If you want to, you can also top the breakfast casserole with dairy-free cheese.

Any dairy-free milk will work, almond milk is the most common.

Different size baking dishes may alter the cook time.

The portions listed are small. I freeze mine in much bigger ones but that's preference. Know that it will adjust the nutritional breakdown.

Grab the basic ingredients from my Pantry Staples

Nutrition