Dairy-Free Breakfast Casserole with Potatoes (No Cheese)
This Dairy-Free Breakfast Casserole is a great dish to make for your family. It’s made without milk or cheese and is perfect for anyone on a dairy-free diet. You can use hash browns or mashed potatoes as the base of this delicious casserole.
Breakfast casseroles are a staple in many homes. They are simple to pull together and don’t take much effort to bake.
The problem? Most casseroles include cheese, or at least milk, in the recipe.
Don’t worry! This Dairy-Free Breakfast Casserole combines all of your favorite ingredients without any milk products, and it is just as delicious as traditional casseroles.
Why You Need This Recipe
- This recipe is so versatile! You can simply add or subtract vegetables and spices to suit your preference or throw in what’s in your pantry.
- Without milk or cheese, this dish fits into diary-free and vegetarian lifestyles!
- This casserole is perfect for a group brunch or social gathering and is so quick to throw together.
Key Ingredients
- Eggs are the base of this dish, binding the ingredients together and providing a large helping of healthy protein.
- Vegetables, such as spinach, red bell pepper, and mushrooms, are added to provide a ton of nutritional value and blend nicely for a savory bite each and every time.
- Potatoes are the hearty carbohydrates that will give you a burst of energy to get your day going. You’ll be left feeling full and satisfied! You can use regular potatoes or variations including hash browns or tater tots in this delicious breakfast casserole.
Be sure to see the full recipe card at the bottom of this post for the full list of ingredients and measurements.
Recipe Steps
Step One
Preheat your oven to 375°F. Grease a 9×13-inch casserole dish with nonstick cooking spray and set aside.
Step Two
Heat the oil over medium heat, then add the peppers, onion, mushrooms, and garlic. Cook in a large skillet with some olive oil until tender.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Mix the sauteed vegetables with the potatoes in a large bowl or large mixing bowl. Add the spinach. Spread into the prepared baking dish.
Step Four
Beat the eggs and pour the egg mixture over the veggie mixture. Bake for 30-35 minutes. Allow the casserole to cool and garnish before serving.
This dairy-free and gluten-free breakfast casserole is great for any sort of holiday or family gathering, including Christmas morning.
So, the next time you have people over or you want to do a breakfast meal prep, try this make-ahead meal. It’s a special breakfast that everyone loves.
Want to serve this with some sides? See my best side dishes for frittatas.
Recipe Tips
- This recipe can be doubled, but you may wish to cook it in two separate pans to ensure it gets cooked through.
- To substitute frozen hash browns for the mashed potatoes, use one 26-ounce bag of frozen hash browns instead of the mashed potatoes. In this case, you’ll need to pre-bake the frozen hash browns in your pan before adding the other ingredients. Spread the frozen hash browns in your greased pan and bake at 400 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F, and top the hash browns with the sauteed veggies and then the eggs. Bake for 30-35 minutes.
- This recipe is very versatile! Feel free to add ingredients like turkey sausage, nutritional yeast, green onion, hot sauce, or dairy-free cheese. You can adapt it to various food allergies so everyone can enjoy.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Recipe FAQs
This Breakfast Casserole is hearty enough to be served on its own; however, if you are looking for a complimentary side, consider serving the dish with fresh fruit or my Dairy-Free Strawberry Blackberry Banana Smoothie!
Yes, you can use either sweet potato hash browns or mashed sweet potatoes in this recipe. To make your own hash browns, shred the potatoes in a food processor using the shredding disk.
Yes! Follow the notes for using hash browns. You’ll need to pre-bake the tater tots before adding them to the casserole dish.
More Healthy Casserole Recipes You Might Like
- Dairy-Free Chicken & Rice Casserole
- Green Bean Casserole without Milk
- Vegan Taco Casserole
- Dairy-Free Spaghetti Squash Pizza Casserole
What to Serve with Breakfast Casserole
Dairy-Free Breakfast Casserole with Potatoes
This Dairy-Free Breakfast Casserole is a great dish to make for your family. It’s made without milk or cheese and is perfect for anyone on a dairy-free diet. You can use hash browns or mashed potatoes as the base of this delicious casserole.
- Total Time: 60 Minutes
- Yield: 6 Servings 1x
Ingredients
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 red bell pepper, cored and chopped
- 1 medium onion, finely chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3 cups prepared dairy-free mashed potatoes (see notes for using frozen hash browns)
- 2 cups baby spinach, roughly chopped (about two big handfuls)
- 12 large eggs
- 1 tablespoon chopped chives (optional, for topping)
Instructions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium heat, heat the olive oil for a few minutes. Then, add the bell peppers, onion, mushrooms, and garlic and cook until tender, about 5 minutes.
- In a large bowl, combine the sautéed vegetables with the mashed potatoes. Stir in the chopped spinach. Spread this mixture evenly in the prepared baking dish.
- Next, lightly beat the eggs and pour them over the potato and vegetable mixture in the baking dish.
- Bake for about 30-35 minutes, or until the eggs are set and the top is slightly golden.
- Let the casserole cool for a few minutes. Garnish with fresh herbs if desired before serving.
Notes
- This recipe can be doubled, but you may wish to cook it in two separate pans to ensure it gets cooked through.
- To substitute frozen hash browns for the mashed potatoes, use one 26-ounce bag of frozen hash browns instead of the mashed potatoes. In this case, you’ll need to pre-bake the frozen hash browns in your pan before adding the other ingredients. Spread the frozen hash browns in your greased pan and bake at 400 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F, and top the hash browns with the sauteed veggies and then the eggs. Bake for 30-35 minutes.
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Category: Casserole
- Method: Oven
- Cuisine: Dairy-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 251
- Sugar: 3.8 g
- Sodium: 566.2 mg
- Fat: 10.3 g
- Saturated Fat: 3.5 g
- Carbohydrates: 23.2 g
- Fiber: 2.7 g
- Protein: 15.7 g
- Cholesterol: 374.1 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. 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 Carrie a message through her contact form.
Delicious with hash browns!!!