This Dairy-Free Breakfast Casserole is the perfect meal prep breakfast that is high in protein and made with no milk or cheese. The Mexican-inspired spices and salsa give it tons of flavor. This is a great make-ahead meal for a crowd (or just for yourself).

Dairy Free Salsa breakfast casserole baked in pan.

Casseroles often have cream or cheese to add flavor and a creamy texture.

But, for those of us who have to be on a dairy-free diet, it can be challenging to re-create that familiar texture and flavor without dairy products.

This dairy-free casserole achieves that goal of flavor, texture, and nutrition using a combination of eggs, ground turkey, veggies, and salsa. The casserole gets baked and then topped with avocado. It’s a wonderful combination that I hope you love too.

Why You Need This Recipe

  • Casseroles are perfect for meal prepping or for serving a crowd. Prepare or even bake ahead and just re-heat the servings.
  • It’s hard to find casserole recipes that don’t have milk, cream, or cheese. This version is 100% dairy-free!
  • Even though I call it a breakfast casserole, this recipe can easily be served for lunch or dinner too. With traditional Mexican flavors, it can also be served with rice, beans, or toppings like green onions, shredded dairy-free cheese, our dairy-free sour cream.

Key Ingredients

ingredients with labels for making dairy free egg turkey casserole.
  • Eggs make this a thick and satisfying casserole and help bind the veggies and meat.
  • Ground turkey is a lean protein that is full of nutrition. It also adds a nice texture to this dish.
  • Onion also adds flavor and texture, along with salsa.

Please see the full recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

collage for how to make dairy free breakfast casserole without egg or cheese.

Step One

Preheat the oven to 350°F and grease a 2-quart baking dish with olive oil.

Cook the onion and turkey in a skillet with seasonings until browned.

Step Two

Beat the eggs, stir in salsa, and layer the turkey mixture and egg mixture in the baking dish.

Step Three

Pour the egg mixture over the turkey and veggies.

Step Four

Bake for 30-35 minutes, top with cilantro, and serve with avocado. You can also top it with more salsa or pickled jalapeños for even more spice.

I hope this breakfast casserole recipe comes in handy for busy days or weeks. It stays fresh for several days and is easy to re-heat in the oven, microwave, or air fryer.

Recipe Tips

  • Feel free to serve the casserole with your favorite toppings including hot sauce, additional salsa, chopped green onions, or pickled jalapenos. 
  • Store any leftovers in an airtight container for up to 4 days. Reheat in an air fryer or the oven before serving. 

Recipe FAQs

Can I use 99% extra lean ground turkey in this recipe?

Yes, but I think 93% lean ground turkey is more flavorful and is less likely to get dried out.

How do I reheat breakfast casserole in the air fryer?

Cut individual slices and re-heat them from chilled on 350 degrees F for about 8-10 minutes.

serving of layered turkey and egg casserole on plate.

More Dairy-Free Casseroles You Might Like

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13+ Clean Eating Breakfast Ideas (From a Nutritionist)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Dairy Free Salsa bfast casserole served on plate avocado.

Dairy-Free Taco Breakfast Casserole

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5 from 1 review

Print Recipe

This Dairy-Free Taco Breakfast Casserole is the perfect meal prep breakfast that is high in protein and made with no milk or cheese. The Mexican-inspired spices and salsa give it tons of flavor.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced (you can use a red or white onion)
  • 1 pound 93% lean ground turkey
  • 1 teaspoon chili powder (reduce to 1/2 teaspoon if you don’t like spicy foods)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried cumin
  • 1/2 teaspoon salt
  • 10 large eggs
  • 3/4 cup prepared salsa (select the spiciness level according to your preferences; I used mild salsa)
  • 1 avocado, cored, skinned, and sliced
  • Fresh chopped cilantro (optional, for topping)

Instructions

  1. Preheat your oven to 350°
  2. Pour one tablespoon of the olive oil into a 2-quart baking dish and use a clean paper towel to grease the bottom of the dish. Set the baking dish aside.
  3. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
  4. Add the onion and turkey, using a wooden spoon to break up the meat.
  5. Add the chili powder, oregano, cumin, and salt. Stir the seasonings into the meat and continue cooking until the turkey has browned. Turn off the heat, cover the skillet, and set aside while you prep the eggs.
  6. In a large bowl, lightly beat the eggs. Add the salsa and stir to combine.
  7. Then, pour the skillet mixture into the baking dish. Pour the egg and salsa mixture on top.
  8. Bake for 30-35 minutes, or until the eggs are set.
  9. Top the casserole with cilantro and serve with sliced avocado.
  10. Enjoy warm.

Notes

  1. Feel free to serve the casserole with your favorite toppings including hot sauce, additional salsa, chopped green onions, or pickled jalapenos.
  2. Store any leftovers in an airtight container for up to 4 days. Reheat in an air fryer or the oven before serving.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 361
  • Sugar: 2.1 g
  • Sodium: 425.7 mg
  • Fat: 25.3 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 7.9 g
  • Fiber: 3.3 g
  • Protein: 26.6 g
  • Cholesterol: 366.9 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.