This dairy free egg casserole is packed with simple ingredients like hash browns, fresh veggies, turkey bacon, and spices for an easy and delicious breakfast. Prep it at the beginning of the week for a quick, protein-packed breakfast option.
Why You’ll Love This Recipe
- It's a great option for a special occasion like Christmas morning.
- It's a lighter dairy-free option instead of a traditional breakfast casserole.
- It's the perfect make ahead breakfast for a busy week.
- This delicious breakfast casserole is easily customizable to any food allergies.
Ingredient Notes
- Olive oil
- Yellow onion
- Turkey bacon - you can also swap turkey bacon for regular bacon or normal sausage, turkey sausage, or chicken sausage.
- Red & orange bell pepper
- Eggs - for this recipe you can either use 12 eggs OR 6 eggs + 1 cup egg whites.
- Salt, garlic powder, black pepper, paprika
- Shredded hash browns - we prefer to use fresh shredded potatoes like Simply Potatoes. You could also use shredded sweet potatoes here as well.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- 9x13 baking dish
- Large skillet
- Large bowl
- Whisk or fork
- Measuring cups & spoons
- Cutting board & knife
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper or spray with non-stick spray.
Add olive oil to a large skillet on medium heat. Next, add the onion and turkey bacon and cook for 5 minutes until the bacon is slightly browned. Add the diced peppers to the skillet and cook for 2 more minutes.
Remove the skillet from the heat and let the mixture cool for 5 minutes.
In a separate bowl, add the eggs, salt, garlic powder, black pepper, and paprika. Whisk until well combined. Add the cooled veggie bacon mixture to the whisked eggs and stir together.
Add the hash browns in an even layer in the bottom of the 9x13 pan. Pour the egg mixture on top of the hash browns.
Bake for 30-35 minutes, or until a knife inserted into the casserole comes out clean or a food thermometer reads 160 degrees Fahrenheit. Allow the casserole to cool for 10 minutes before serving.
Tips & Variations
- If you are not dairy-free, feel free to add cheddar cheese to the mixture.
- Top with any desired toppings like green onion, hot sauce, avocado, dairy-free cheese, and red pepper flakes.
- Feel free to add extra veggies to the veggie mix if desired like mushrooms and green peppers.
- Feel free to add a few tablespoons of nutritional yeast to the egg mixture.
Store the casserole in an airtight container in the fridge for up to 5 days. We prefer to store it as individual pieces for easy meal prep. Reheat in the air fryer or microwave.
This is a great make-ahead breakfast for a busy morning. To make this casserole ahead of time, we recommend cooking the turkey bacon veggie mixture and storing it separately from the egg mixture. Store it in the fridge overnight and then simply assemble the casserole in the morning.
This recipe is also a great gluten-free breakfast casserole in addition to being dairy-free. For a vegetarian breakfast casserole, leave out the turkey bacon and consider adding your other favorite veggies to the mixture like mushrooms or chopped spinach.
If you like this dairy-free breakfast casserole recipe, check out a few of our other easy breakfasts:
If you make this savory breakfast casserole, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Dairy Free Egg Casserole
Ingredients
- 1 tsp olive oil
- 1/2 of a yellow onion, diced
- 8 slices turkey bacon, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 12 eggs (or 6 eggs + 1 cup egg whites)
- 1 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cups shredded hashbrowns (optional, see note if using frozen hash browns)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper or spray with non-stick spray.
- Add olive oil to a large skillet on medium heat. Add the onion and turkey bacon and cook for 5 minutes until the bacon is slightly browned. Add the diced peppers to the skillet and cook for 2 more minutes. Remove the skillet from the heat and let the mixture cool for 5 minutes.
- In a separate bowl, add the eggs, salt, garlic powder, black pepper, and paprika. Whisk until well combined. Add the cooled veggie bacon mixture to the whisked eggs and stir together.
- Add the hash browns in an even layer in the bottom of the 9x13 pan. Pour the egg mixture on top of the hash browns.
- Bake for 30-35 minutes, or until a knife inserted into the casserole comes out clean or a food thermometer reads 160 degrees Fahrenheit. Allow the casserole to cool for 10 minutes before serving.
Notes
- If you're using frozen hash browns, let them thaw or run them under cold water to thaw them, and then really squeeze out any excess water.
- Top with any desired toppings like green onion, hot sauce, avocado, dairy-free cheese, and red pepper flakes.
- If you're using frozen hash browns, let them thaw by running them under warm water and squeezing any excess moisture out before adding them to the dish.
- This recipe is also a great gluten-free breakfast casserole in addition to being dairy-free. For a vegetarian breakfast casserole, leave out the turkey bacon and consider adding your other favorite veggies to the mixture like mushrooms or chopped spinach.
The recipe can be found on My Fitness Pal by searching "BWB Dairy-Free Egg Casserole". The nutrition is calculated with whole eggs and hash browns.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Christin
Is this casserole one that could be made the night before and popped into the oven the next morning?
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Hi Christin! We haven't tried it before, but to assemble it the night before I think it would work best to cook the turkey bacon + veggie mixture and store that in an air tight container separate from the egg mixture in the casserole dish. Then in the morning, just evenly spread the turkey veggie mixture over top the egg mixture in the casserole dish (and hash browns if you plan to add those). Then bake as normal! If you try it, let us know how it turns out:)