Dairy-free Breakfast Casserole

Vegetable and sausage egg bake, cut into 12 pieces, in a 9x13 baking dish with plates and 2 forks on the side.

Dairy-free Breakfast Casserole

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.

Course Breakfast, brunch

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 277kcal

Author Sara

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.
Whisk eggs and milk until just combined - do not overmix.
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.
Nutritional information is based off of using Applegate chicken sausage.

Nutrition