This dairy-free breakfast casserole is made with chicken sausage and loaded with veggies. Perfect for weekend/holiday brunch and food prep to enjoy all week. It's a wholesome dish that's packed with flavor and you won't even miss the cheese.
For another dairy-free egg dish, try my dairy-free frittata.
Recipe Features
- Customizable - I use a simple mix of veggies in this dairy-free breakfast casserole, but you can definitely swap in your favorite veggies.
- Pre-cooked chicken sausage - Pre-cooked sausage works great in this dish, plus it's one less step of having to cook up ground sausage. And when using chicken sausage compared to pork sausage, it makes the casserole much healthier.
- Gluten free and dairy free - Some breakfast casseroles call for bread, but not this one. I use potatoes in place of bread - not only does it keep this gluten free, but I also prefer the taste and texture of potatoes. My sweet potato crust quiche is another great gluten-free/dairy-free breakfast egg bake.
Breakfast casseroles, or egg bakes, whatever you want to call them, are such a staple item at breakfasts and brunches. You can never go wrong with a dish of eggs, meat, and veggies!
I know some breakfast casseroles are loaded with cheese, and what's not to love about cheese-y goodness, but I promise, with the chicken sausage, veggies and the mix of seasonings in this dairy-free breakfast casserole, you won't even miss the cheese. You can even try topping with easy homemade guacamole, pico de gallo, or your favorite salsa.
Ingredients
- Potatoes - I prefer Yukon gold potatoes for their creamy texture, but you could use russet potatoes or even sweet potatoes! Sweet potatoes are great in egg dishes and you'll find me using them in my quiche with sweet potato crust.
- Almond milk - While most breakfast casseroles call for whole milk, or even half and half, I'm using almond milk in this to keep it dairy free. Be sure to use a plain and unsweetened almond milk. Preferably one with no added gums or fillers. Malk, Three Trees, and Elmhurst are all great brands.
- Pre-cooked sausage - I use Applegate chicken apple sausage, but any pre-cooked breakfast sausage works.
- Italian seasoning - Optional, but highly recommended. I love the subtle flavor of the herbs in this casserole.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Clean food tips: Look for sausage without antibiotics or added nitrates/nitrites. Opt for pasture raised eggs if you can as they are more nutritious. And due to pesticide/herbicide use, organic spinach and organic potatoes are recommended.
Helpful Swaps
- Swap the veggies - Asparagus, zucchini, mushroom, and onions are all great options. Just be sure to sauté all veggies before adding to the dish (so they release their moisture before going into the egg dish).
- Use ground breakfast sausage - Most breakfast casseroles call for ground pork sausage, but I like swapping for a healthier option and using pre-cooked chicken sausage. If you want, feel free to use 1lb. of pork sausage (or any ground breakfast sausage), just be sure to fully cook before adding to the casserole dish and baking.
- Use frozen potatoes - While I much prefer the taste and idea of using freshly cooked potatoes, you can use frozen diced potatoes or even frozen hashbrowns (no need to thaw if using frozen potatoes).
- Skip the potatoes - You can easily skip the potatoes if you're looking for a breakfast casserole without potatoes, or try my dairy-free frittata.
- Add bacon - If bacon is your thing, cook up some bacon, chop, and add to the veggie/potato mixture before baking. Have extra bacon? Try my veggie packed BLT chicken salad.
How to Make Dairy-free Breakfast Casserole
Step 1: Toss diced potatoes in a little bit of olive oil, salt and pepper and roast in the oven at 400-degrees F for 20 minutes, or until lightly browned.
Step 2: While the potatoes are cooking, sauté peppers and broccoli over medium heat and then add sliced sausage and spinach. Continue cooking until spinach begins to wilt.
Step 3: Whisk together the eggs, milk, salt, pepper and Italian seasoning.
Step 4: Place roasted potatoes in a greased 9x13 baking dish and then add sauteed veggies on top of potatoes.
Step 5: Pour egg mixture over potatoes, sausage and veggies. No need to stir.
Step 6: Bake, uncovered, at 350-degrees F for 35-40 minutes, or until edges are set and center is slightly jiggly.
What to Serve with Dairy-free Breakfast Casserole
I love a good healthy carb alongside a simple salad with this dairy-free breakfast casserole, especially when served for brunch. Check out some of my recommendations below.
- Simple mixed green salad with easy balsamic vinaigrette
- Superfood quinoa salad
- Oat flour pancakes
- Healthy gluten free/dairy free waffles
- Oatmeal banana breakfast cookies or carrot flaxseed muffins
- Easy roasted Brussels and sweet potatoes
- And of course, fresh fruit!
How to Make Ahead, Store & Freeze
To make ahead: Follow directions and prepare casserole up until baking. Cover unbaked and refrigerate overnight. Remove from fridge and allow to sit at room temperature for 30 minutes before baking.
To store: Leftovers keep well in an air-tight container in the fridge for up to 4 days.
To freeze: Wrap and store individual pieces in a freezer safe container or freezer safe bag (Stasher bags are my favorite). This will last up to 3 months in the freezer. Thaw overnight in fridge, or place directly in microwave to thaw and reheat.
Recipe FAQs
Yes! Prepare the casserole and store in the fridge unbaked. In the morning, take out and allow to sit at room temperature for 30 minutes before baking.
While I have only tested this with nut-based milks (and I like almond milk), you should be able to use any non-dairy milk alternative. Coconut milk may leave a slight coconut flavor though (unless you use light coconut milk). Whatever milk you choose, just make sure it is plain and unsweetened.
Yes, this dairy-free breakfast casserole is also gluten free. Some breakfast casseroles use bread, but I use potatoes in this, so it is naturally gluten free.
More Healthy Dairy-free Breakfast Ideas
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Dairy-free Breakfast Casserole
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Equipment
- 1 baking pan
- 1 Skillet
- 1 9x13 baking dish
- 1 large mixing bowl
Ingredients
For the Potatoes
- 3 cups chopped Yukon gold potatoes
- 2 tsp. extra-virgin olive oil
- pinch of salt and pepper
Remaining Ingredients
- 2 tsp. extra-virgin olive oil
- 1 red bell pepper, chopped
- 2 cups chopped broccoli
- 3 cups spinach
- 10 pre-cooked chicken sausages, cut into slices (I use Applegate Chicken and Maple)
- 12 eggs
- ¾ cup plain, unsweetened almond milk
- ½ tsp. fine sea salt
- ½ tsp. Italian seasoning (optional, but highly recommended)
- ¼ tsp. ground pepper
Instructions
- Preheat oven to 400-degrees F. Line a baking sheet with parchment paper (or silicone baking mat) and lightly grease a 9x13 baking dish. Set aside.
- Toss chopped potatoes with olive oil and a pinch of salt and paper. Spread out onto prepared baking sheet and bake for 20 minutes, or until potatoes are lightly browned. Spread cooked potatoes on the bottom of prepared 9x13 baking dish. Once you've removed the potatoes from the oven, turn the oven temperature down to 350-degrees.3 cups chopped Yukon gold potatoes, pinch of salt and pepper , 2 tsp. extra-virgin olive oil
- While the potatoes are baking, sauté the vegetables. Heat a skillet over medium heat with the olive oil. Once hot, add the chopped pepper and chopped broccoli. Cook, stirring occasionally, until veggies begin to soften (about 10 minutes). Next, add the spinach and sliced sausage. Continue cooking, stirring constantly, until spinach begins to wilt. Pour cookie veggies/sausage evenly over the potatoes in the baking dish.2 tsp. extra-virgin olive oil, 2 cups chopped broccoli, 3 cups spinach, 10 pre-cooked chicken sausages, cut into slices , 1 red bell pepper, chopped
- Meanwhile, whisk together the eggs, almond milk, salt, Italian seasoning and pepper. Pour egg mixture into the baking dish with potatoes, veggies and sausage (no need to stir).12 eggs, ½ tsp. fine sea salt, ½ tsp. Italian seasoning, ¼ tsp. ground pepper, ¾ cup plain, unsweetened almond milk
- Bake, uncovered, at 350-degrees F for 35-40 minutes, or until edges are set and center is slightly jiggly (it will continue to firm up as it sets).
- Allow to cool for 10 minutes. Then slice and enjoy!
Notes
- If you'd prefer a thicker casserole/thicker pieces, use 16-18 eggs and increase the milk to 1 cup.Â
- Whisk eggs and milk until just combined - do not overmix.Â
- The casserole will continue to set as it bakes - don't overcook. The edges should be lightly browned and the center will be cooked on the top, yet slightly jiggle. The casserole will set as it cools.Â
- Nutritional information is based off of using Applegate chicken sausage.Â
Nutrition
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Sue says
This was a huge it!! My brother, who is NOT even dairy-free, texted me and asked for the recipe. This will be one of my regulars for sure!
Sara Ecklin says
That makes me so happy to hear. Thanks for sharing this recipe with others!
Sara says
Love the flavors and veggies in this casserole - you don't even miss the cheese! And bonus that this recipe calls for pre-cooked sausage - one less step in preparing this casserole!