28+ Savory and Sweet Dairy-Free Breakfast Casserole Recipes You’ll Love

Starting your day with a nutritious and satisfying breakfast is essential, and when you’re following a dairy-free lifestyle, it can be a challenge to find hearty options that are both delicious and easy to prepare.

That’s where dairy-free breakfast casseroles come in! These versatile dishes are not only perfect for a busy morning but also great for meal prepping or feeding a crowd.

Whether you’re avoiding dairy due to dietary restrictions, allergies, or personal preference, you’ll love these 28+ dairy-free breakfast casserole recipes that combine wholesome ingredients to create mouthwatering, comforting dishes.

From egg-based casseroles to veggie-packed options, there’s something for everyone.

Let’s dive into these scrumptious recipes that will keep you full and energized throughout the day!

28+ Savory and Sweet Dairy-Free Breakfast Casserole Recipes You’ll Love

Dairy-free breakfast casseroles are the perfect way to enjoy a hearty and satisfying meal without any dairy.

Whether you prefer savory options filled with vegetables, proteins, or spices, or you’re craving a sweet breakfast casserole to kickstart your morning, these 28+ recipes provide a variety of choices to suit every taste and dietary need.

They’re not only easy to prepare but also packed with wholesome ingredients that will fuel your day.

So, whether you’re making one for a family gathering, prepping for a busy week ahead, or simply looking for a comforting breakfast, these dairy-free casserole ideas are sure to become a staple in your meal rotation.

Dairy-Free Vegetable Breakfast Casserole

This dairy-free vegetable breakfast casserole is the perfect hearty and wholesome start to your day. Packed with nutrient-rich vegetables such as spinach, bell peppers, and mushrooms, this dish is both satisfying and full of flavor. The eggs provide protein, while the almond milk ensures a creamy texture without any dairy. Perfect for meal prep or feeding a crowd, it’s a versatile dish that can be customized with your favorite veggies or plant-based ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 8 large eggs
• 1 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh herbs (parsley or chives), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms, and sauté until softened (about 5-7 minutes).
3. Stir in the spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
4. In a bowl, whisk together the eggs, almond milk, garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Spread the sautéed vegetable mixture evenly in a greased 9×13-inch baking dish. Pour the egg mixture over the vegetables.
6. Bake for 25-30 minutes, or until the casserole is set and lightly golden on top.
7. Remove from the oven, let cool for a few minutes, and garnish with fresh herbs before serving.

This dairy-free vegetable breakfast casserole is a nourishing, filling option that doesn’t skimp on flavor. With a variety of colorful veggies and a rich egg base, it’s an excellent choice for anyone looking to enjoy a plant-based yet satisfying breakfast. It’s ideal for those with dairy sensitivities and makes for a great make-ahead meal for busy mornings. You can even personalize it by adding your favorite dairy-free cheese or plant-based sausage!

Dairy-Free Sweet Potato and Sausage Breakfast Casserole

This savory-sweet breakfast casserole combines the rich flavors of roasted sweet potatoes with the savory taste of sausage. The dairy-free egg mixture binds everything together, creating a perfect, casserole-style dish for a protein-packed and satisfying breakfast. Ideal for meal prepping or holiday mornings, this dish is sure to impress both dairy-free and non-dairy-free eaters alike.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 pound breakfast sausage (dairy-free)
• 1/2 onion, diced
• 8 large eggs
• 1/2 cup unsweetened coconut milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them in an even layer on a baking sheet. Roast for 20 minutes, flipping halfway through.
3. While the sweet potatoes roast, cook the sausage in a large skillet over medium heat, breaking it apart into small crumbles. Once browned, add the onion and cook until softened, about 5 minutes. Set aside.
4. In a large bowl, whisk together the eggs, coconut milk, cinnamon, garlic powder, nutmeg, salt, and pepper.
5. Once the sweet potatoes are done, spread them in the bottom of a greased 9×13-inch baking dish. Top with the sausage mixture.
6. Pour the egg mixture evenly over the sweet potatoes and sausage.
7. Bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
8. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley.

This dairy-free sweet potato and sausage breakfast casserole is the perfect balance of savory and sweet, packed with flavor and nutrition. It’s easy to prepare, hearty enough to serve a crowd, and great for meal prepping. The combination of tender sweet potatoes, hearty sausage, and a rich egg base creates a fulfilling breakfast that will keep you energized throughout the day. Plus, it’s naturally gluten-free and dairy-free, making it an inclusive dish for all dietary preferences.

Dairy-Free Tofu Scramble Breakfast Casserole

This dairy-free tofu scramble breakfast casserole is a protein-packed, plant-based twist on the traditional breakfast casserole. Featuring crumbled tofu as the main ingredient, combined with fresh vegetables like tomatoes, spinach, and bell peppers, this casserole is both filling and nutrient-dense. It’s an excellent option for vegans or anyone avoiding dairy, offering the comforting flavors of a scrambled egg breakfast without the use of animal products.

Ingredients:

• 1 tablespoon olive oil
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 onion, diced
• 1 cup spinach, chopped
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 oz baby potatoes, roasted and diced
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and cook for 5-7 minutes, until softened.
3. Add the crumbled tofu to the skillet and cook for an additional 5-7 minutes, stirring occasionally.
4. Sprinkle in the nutritional yeast, turmeric, garlic powder, salt, and pepper, and mix well. Add the chopped spinach and cook for another 2-3 minutes, until wilted.
5. In a greased 9×13-inch baking dish, layer the roasted potatoes and top with the tofu mixture.
6. Bake for 15-20 minutes, or until the casserole is set and slightly golden on top.
7. Remove from the oven and garnish with fresh cilantro before serving.

This dairy-free tofu scramble breakfast casserole is a great way to enjoy a savory, comforting breakfast without any dairy. The tofu acts as a perfect substitute for scrambled eggs, while the veggies and spices bring the casserole to life with flavor. It’s a versatile dish that can easily be modified to suit your preferences, adding ingredients like vegan cheese or plant-based sausage. Whether you’re following a vegan diet or just looking for a dairy-free option, this casserole is a delicious and nutritious choice.

Dairy-Free Hash Brown Breakfast Casserole

This dairy-free hash brown breakfast casserole is a delicious and satisfying dish that features crispy hash browns, flavorful vegetables, and a rich egg mixture. With the perfect balance of textures and flavors, it’s a great option for brunch or a weekend breakfast with family and friends. The inclusion of dairy-free cheese makes it creamy without the need for dairy products, while the eggs and veggies bring wholesome nutrition to your morning.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 4 cups frozen hash browns
• 8 large eggs
• 1 cup unsweetened almond milk
• 1 cup dairy-free shredded cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Fresh green onions, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms, and sauté for 5-7 minutes until softened.
3. In a greased 9×13-inch baking dish, spread the frozen hash browns evenly over the bottom.
4. Layer the sautéed vegetables over the hash browns.
5. In a bowl, whisk together the eggs, almond milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture evenly over the vegetables and hash browns.
6. Sprinkle the dairy-free shredded cheese on top.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden.
8. Let the casserole cool slightly before serving. Garnish with fresh green onions.

This dairy-free hash brown breakfast casserole is a comforting and satisfying dish that’s sure to please any crowd. The crispy hash browns and tender veggies, combined with the creamy egg mixture and dairy-free cheese, create a delicious balance of flavors and textures. It’s an ideal dish for brunch or meal prepping, and it’s customizable to your taste by adding other vegetables or even plant-based meats. Whether you’re following a dairy-free diet or simply looking for a tasty, wholesome breakfast, this casserole is the perfect choice.

Dairy-Free Bacon and Kale Breakfast Casserole

This dairy-free bacon and kale breakfast casserole is a savory dish filled with smoky bacon, hearty kale, and a rich egg base. It’s the perfect breakfast casserole for anyone who loves bold flavors and wants to enjoy a dairy-free alternative. The bacon adds a delicious crunch, while the kale provides a healthy boost of nutrients. This casserole is ideal for meal prep, making it a great option for busy mornings.

Ingredients:

• 6 slices bacon (dairy-free)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups kale, chopped
• 8 large eggs
• 1 cup unsweetened oat milk
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the bacon in a skillet over medium heat until crispy, then crumble and set aside.
3. In the same skillet, heat olive oil over medium heat. Add the onion and cook for 5 minutes, until softened.
4. Add the chopped kale to the skillet and cook for 3-4 minutes until wilted.
5. In a large bowl, whisk together the eggs, oat milk, smoked paprika, garlic powder, salt, and pepper.
6. Spread the sautéed onion and kale mixture in the bottom of a greased 9×13-inch baking dish. Sprinkle the crumbled bacon on top.
7. Pour the egg mixture evenly over the vegetables and bacon.
8. Bake for 25-30 minutes, or until the eggs are set and slightly golden on top.
9. Let the casserole cool for a few minutes before serving. Garnish with fresh chives.

This dairy-free bacon and kale breakfast casserole is a flavor-packed dish with the perfect balance of smoky bacon, savory kale, and creamy eggs. It’s rich in protein and nutrients, making it an excellent option for a filling breakfast or brunch. The bacon provides a satisfying crunch, while the kale offers a burst of green goodness. This casserole can easily be made ahead and is a great option for meal prep or feeding a crowd. Whether you’re following a dairy-free diet or simply looking for a hearty breakfast, this casserole is sure to satisfy.

Dairy-Free Zucchini and Tomato Breakfast Casserole

This dairy-free zucchini and tomato breakfast casserole is a light and refreshing option for those seeking a veggie-packed breakfast. With tender zucchini, juicy tomatoes, and a creamy egg base, it’s a perfect dish for the warmer months or anyone craving a vegetable-forward meal. The casserole is easy to make and provides a balance of flavor and nutrition without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 1/2 onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened.
3. Add the sliced zucchini to the skillet and sauté for 3-4 minutes, until slightly tender. Add the halved cherry tomatoes and cook for an additional 2-3 minutes.
4. In a bowl, whisk together the eggs, almond milk, dried basil, garlic powder, salt, and pepper.
5. Spread the sautéed vegetables evenly in a greased 9×13-inch baking dish.
6. Pour the egg mixture over the vegetables.
7. Bake for 25-30 minutes, or until the eggs are set and lightly golden.
8. Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves.

This dairy-free zucchini and tomato breakfast casserole is a flavorful and light dish that’s perfect for those looking to enjoy a healthy, veggie-packed breakfast. The combination of tender zucchini, juicy tomatoes, and savory eggs creates a satisfying meal that’s free of dairy but full of flavor. It’s also customizable – feel free to add other vegetables or herbs to make it your own. This casserole is a great option for meal prepping or enjoying on a lazy weekend morning when you want something fresh and nourishing.

Dairy-Free Sausage and Sweet Potato Breakfast Casserole

This dairy-free sausage and sweet potato breakfast casserole combines the savory flavors of sausage with the natural sweetness of roasted sweet potatoes. It’s hearty, flavorful, and provides a satisfying breakfast option that’s free from dairy. The casserole is packed with protein, fiber, and nutrients, making it an ideal dish to fuel your morning or serve at brunch. With its balance of savory, sweet, and earthy flavors, this casserole is sure to be a crowd-pleaser.

Ingredients:

• 1 tablespoon olive oil
• 1 pound dairy-free breakfast sausage
• 1 large sweet potato, peeled and diced
• 1 small onion, diced
• 8 large eggs
• 1/2 cup unsweetened coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up into small pieces, until browned. Set aside.
3. In the same skillet, add the diced sweet potato and cook for about 10 minutes, until they begin to soften. Add the diced onion and cook for another 5 minutes.
4. In a bowl, whisk together the eggs, coconut milk, cinnamon, garlic powder, salt, and pepper.
5. In a greased 9×13-inch baking dish, layer the sausage, sweet potato mixture, and egg mixture.
6. Bake for 30-35 minutes, or until the eggs are fully set and lightly golden on top.
7. Let the casserole cool slightly before serving. Garnish with fresh parsley.

This dairy-free sausage and sweet potato breakfast casserole offers a perfect balance of savory and sweet flavors. The hearty sausage pairs beautifully with the sweet potatoes, while the creamy coconut milk ensures a rich texture. The addition of cinnamon gives the casserole a unique warmth that enhances the other ingredients. It’s a great option for anyone looking for a filling, nutrient-packed breakfast or brunch dish that’s free of dairy.

Dairy-Free Veggie and Tofu Breakfast Casserole

This dairy-free veggie and tofu breakfast casserole is a healthy, plant-based alternative to traditional breakfast casseroles. Packed with protein-rich tofu and a variety of colorful vegetables, this casserole is a great way to kick-start your day. It’s full of flavor and can easily be customized with your favorite vegetables, making it a versatile and wholesome dish for any occasion. It’s also a perfect option for those on a vegan or dairy-free diet.

Ingredients:

• 1 tablespoon olive oil
• 1 cup bell peppers, diced
• 1 small zucchini, diced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1 block firm tofu, drained and crumbled
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, and onion, and sauté for 5-7 minutes until softened. Add the spinach and cook for another 2 minutes until wilted.
3. In a large bowl, crumble the tofu with your hands until it resembles scrambled eggs. Add the eggs, almond milk, turmeric, garlic powder, salt, and pepper, and whisk together.
4. Add the sautéed vegetables to the tofu mixture and stir to combine.
5. Pour the mixture into a greased 9×13-inch baking dish.
6. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden.
7. Let the casserole cool slightly before serving. Garnish with fresh cilantro.

This dairy-free veggie and tofu breakfast casserole is a light yet satisfying dish, full of plant-based protein and colorful veggies. The tofu provides a creamy texture, while the combination of spices and vegetables delivers an abundance of flavor. Whether you’re following a dairy-free, vegan, or gluten-free diet, this casserole is a great way to enjoy a nutritious breakfast or brunch that’s both wholesome and delicious.

Dairy-Free Spinach and Artichoke Breakfast Casserole

Inspired by the classic spinach and artichoke dip, this dairy-free breakfast casserole is a creamy and flavorful dish that’s perfect for brunch or a weekend breakfast. Packed with nutrient-dense spinach and artichokes, it’s also filled with eggs and dairy-free cheese to create a rich and satisfying casserole. The dish is free from dairy but still indulgent and comforting, offering a delicious way to enjoy your morning.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup artichoke hearts, chopped (canned or frozen)
• 1 cup dairy-free shredded mozzarella cheese
• 8 large eggs
• 1/2 cup unsweetened coconut milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.
4. Stir in the chopped artichoke hearts and cook for another 2 minutes.
5. In a bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, salt, and pepper.
6. Spread the sautéed vegetables evenly in a greased 9×13-inch baking dish.
7. Pour the egg mixture over the vegetables, then sprinkle the dairy-free shredded mozzarella on top.
8. Bake for 25-30 minutes, or until the eggs are set and the top is golden.
9. Let the casserole cool slightly before serving. Garnish with fresh parsley.

This dairy-free spinach and artichoke breakfast casserole is a delightful twist on a classic appetizer. It’s a creamy and savory dish that’s perfect for those who want a dairy-free breakfast without sacrificing flavor. The combination of spinach, artichokes, and dairy-free cheese makes for a rich and satisfying casserole that can easily be customized with other vegetables or herbs. Whether you’re serving it for brunch or enjoying it as a hearty breakfast, this casserole will be a hit!

Dairy-Free Potato and Mushroom Breakfast Casserole

This dairy-free potato and mushroom breakfast casserole is a hearty and satisfying dish that brings together the earthiness of mushrooms and the comforting richness of potatoes. The casserole is a great choice for breakfast or brunch, featuring a perfect balance of vegetables and eggs, all baked together with a touch of dairy-free milk. It’s an ideal choice for anyone looking for a filling, savory breakfast without dairy, while still offering plenty of flavor and texture.

Ingredients:

• 1 tablespoon olive oil
• 1 pound baby potatoes, diced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10-12 minutes, until they begin to soften.
3. Add the mushrooms and onion to the skillet and continue cooking for another 5 minutes, until the vegetables are tender and the mushrooms have released their moisture.
4. In a bowl, whisk together the eggs, almond milk, thyme, garlic powder, salt, and pepper.
5. Transfer the potato and mushroom mixture into a greased 9×13-inch baking dish, then pour the egg mixture over the top.
6. Bake for 30-35 minutes, or until the eggs are fully set and lightly golden on top.
7. Let the casserole cool slightly before serving. Garnish with fresh thyme or parsley.

This dairy-free potato and mushroom breakfast casserole is a delicious and comforting way to start your day. The crispy edges of the potatoes combined with the tender mushrooms create a savory base, while the eggs provide a rich and satisfying finish. With its earthy flavors and hearty ingredients, this casserole is perfect for any occasion—whether it’s a weekday breakfast or a special brunch gathering. It’s simple to make and packed with flavor, making it a reliable dairy-free breakfast option.

Dairy-Free Bacon and Asparagus Breakfast Casserole

This dairy-free bacon and asparagus breakfast casserole combines the savory richness of bacon with the fresh, earthy flavors of asparagus. It’s a protein-packed, dairy-free dish that’s perfect for any meal of the day. The crispy bacon adds a satisfying crunch, while the eggs and almond milk create a fluffy, creamy base without any dairy. This casserole is a great option for brunch or a family breakfast, offering a mix of classic flavors with a dairy-free twist.

Ingredients:

• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 pound dairy-free bacon, chopped
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Salt, to taste
• Fresh chives, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pan and set aside.
3. In the same skillet, add the asparagus and cook for about 5 minutes, until it becomes tender but still slightly crisp.
4. In a large bowl, whisk together the eggs, almond milk, smoked paprika, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the cooked bacon and asparagus evenly in the bottom. Pour the egg mixture over the top.
6. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
7. Let the casserole cool slightly before serving. Garnish with fresh chives.

This dairy-free bacon and asparagus breakfast casserole is a flavorful and satisfying dish that brings together rich, savory flavors with the freshness of asparagus. The crispy bacon and tender asparagus provide a perfect combination of textures, while the eggs create a fluffy and creamy base. With its simple yet elegant ingredients, this casserole is a great option for anyone looking for a dairy-free breakfast that’s both nourishing and delicious.

Dairy-Free Broccoli and Tempeh Breakfast Casserole

This dairy-free broccoli and tempeh breakfast casserole offers a healthy, plant-based alternative to traditional breakfast casseroles. The tempeh adds a hearty texture and is packed with protein, while the broccoli provides a fresh and nutritious component. This casserole is easy to prepare, making it an excellent choice for a quick breakfast or brunch. The combination of earthy tempeh, vibrant broccoli, and savory seasonings creates a flavorful dish without the need for dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 cup tempeh, crumbled
• 2 cups broccoli florets, steamed
• 8 large eggs
• 1/2 cup unsweetened oat milk
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until browned and crispy.
3. Steam the broccoli florets until tender, about 4-5 minutes.
4. In a large bowl, whisk together the eggs, oat milk, oregano, garlic powder, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the cooked tempeh and steamed broccoli evenly in the dish.
6. Pour the egg mixture over the tempeh and broccoli.
7. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden.
8. Let the casserole cool slightly before serving. Garnish with fresh basil.

This dairy-free broccoli and tempeh breakfast casserole is a flavorful and nutritious way to start your day. The tempeh adds a satisfying, meaty texture, while the broccoli contributes both color and nutrients. The eggs create a creamy base that holds the ingredients together beautifully. Whether you’re vegan, dairy-free, or simply looking for a wholesome breakfast, this casserole provides a delicious and protein-packed option to enjoy.

Dairy-Free Avocado and Black Bean Breakfast Casserole

This dairy-free avocado and black bean breakfast casserole is a deliciously fresh and satisfying dish, perfect for those seeking a hearty and nutritious morning meal. The creamy texture of avocado pairs beautifully with the protein-packed black beans, while the eggs create a fluffy base. With a blend of spices and fresh cilantro, this casserole offers a flavorful combination that will keep you energized throughout the day. It’s an excellent option for anyone looking for a filling, dairy-free breakfast with a Latin-inspired twist.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup black beans, cooked (or canned, drained, and rinsed)
• 1 large avocado, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
3. Stir in the black beans and cook for another 2-3 minutes, allowing them to warm through.
4. In a bowl, whisk together the eggs, almond milk, cumin, chili powder, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the black bean mixture evenly across the bottom.
6. Pour the egg mixture over the beans and top with diced avocado.
7. Bake for 25-30 minutes, or until the eggs are fully set.
8. Let the casserole cool slightly before serving. Garnish with fresh cilantro.

This dairy-free avocado and black bean breakfast casserole is a flavorful and wholesome dish that is both filling and energizing. The creamy avocado adds richness, while the black beans provide a satisfying protein punch. The combination of cumin, chili powder, and fresh cilantro gives it a vibrant, Latin-inspired flair. Whether you’re enjoying it on a busy weekday morning or serving it at brunch, this casserole is a crowd-pleaser that everyone will enjoy!

Dairy-Free Zucchini and Quinoa Breakfast Casserole

This dairy-free zucchini and quinoa breakfast casserole is a light yet filling option that’s perfect for those seeking a wholesome, plant-based meal. Packed with zucchini, quinoa, and eggs, it’s rich in protein, fiber, and vitamins. The mild flavor of zucchini complements the nutty quinoa, while the eggs create a soft, creamy texture. This casserole is versatile and can be enjoyed as a breakfast, brunch, or even a quick weeknight dinner. It’s a great choice for anyone looking for a dairy-free, gluten-free, and nutritious meal.

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchinis, grated
• 1/2 cup cooked quinoa
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the grated zucchini and cook for 5-7 minutes, stirring occasionally, until the zucchini has released its moisture and softened.
3. In a large bowl, whisk together the eggs, almond milk, basil, garlic powder, salt, and pepper.
4. Stir in the cooked quinoa and cooked zucchini, combining everything well.
5. Grease a 9×13-inch baking dish and pour the egg mixture into the dish.
6. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
7. Let the casserole cool slightly before serving. Garnish with fresh parsley.

This dairy-free zucchini and quinoa breakfast casserole is a light, protein-packed dish that’s perfect for anyone looking to start the day on a healthy note. The combination of zucchini and quinoa provides a hearty yet refreshing base, while the eggs create a creamy and satisfying texture. This casserole is not only delicious but also versatile—great for breakfast, brunch, or even as a meal prep option. It’s a wonderful, nutritious dish that fits perfectly into a dairy-free and gluten-free lifestyle.

Dairy-Free Spinach, Tomato, and Chickpea Breakfast Casserole

This dairy-free spinach, tomato, and chickpea breakfast casserole is a bright, colorful, and protein-rich dish that’s perfect for breakfast or brunch. Packed with spinach, tomatoes, and chickpeas, this casserole is full of vitamins, fiber, and plant-based protein. The eggs and almond milk provide a creamy base, while the tomatoes add a burst of freshness. With a combination of savory and earthy flavors, this casserole will satisfy your hunger and give you a boost of energy to start the day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cooked chickpeas (or canned, drained, and rinsed)
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
3. Add the chopped spinach and cook for 2-3 minutes until wilted.
4. In a large bowl, whisk together the eggs, almond milk, oregano, salt, and pepper.
5. Stir in the halved cherry tomatoes and cooked chickpeas into the egg mixture.
6. Grease a 9×13-inch baking dish and pour the egg mixture into the dish, spreading it evenly.
7. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
8. Let the casserole cool slightly before serving. Garnish with fresh basil.

This dairy-free spinach, tomato, and chickpea breakfast casserole is a vibrant and nourishing way to begin your day. The spinach and tomatoes provide fresh flavors, while the chickpeas add a hearty, protein-packed element. The eggs create a smooth and rich texture without the need for any dairy. Whether you’re looking for a wholesome breakfast, a make-ahead brunch dish, or something quick and easy, this casserole fits the bill and will leave you feeling satisfied and energized.

Dairy-Free Sweet Potato and Kale Breakfast Casserole

This dairy-free sweet potato and kale breakfast casserole is a wholesome and satisfying dish that combines the natural sweetness of sweet potatoes with the earthy flavor of kale. Packed with nutrients and protein, it’s an excellent choice for a filling and energizing breakfast. The eggs create a rich and creamy base, while the vegetables provide texture and flavor. This casserole is perfect for meal prep or a nutritious family breakfast that can be made ahead of time.

Ingredients:

• 1 tablespoon olive oil
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 small onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender.
3. Add the diced onion and chopped kale to the skillet, and cook for another 3-4 minutes until the kale is wilted and the onion is softened.
4. In a bowl, whisk together the eggs, almond milk, smoked paprika, cumin, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the sweet potato, kale, and onion mixture evenly in the dish.
6. Pour the egg mixture over the vegetables and spread it evenly.
7. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
8. Let the casserole cool slightly before serving. Garnish with fresh parsley.

This dairy-free sweet potato and kale breakfast casserole is a nourishing and flavorful dish that offers a perfect balance of savory and sweet. The sweet potatoes provide a comforting base, while the kale adds freshness and nutrition. The eggs give the casserole a soft, creamy texture that ties everything together. This casserole is a great option for anyone looking for a filling and nutritious dairy-free breakfast or brunch, and it can easily be prepared ahead of time for convenience.

Dairy-Free Mushroom and Spinach Breakfast Casserole

This dairy-free mushroom and spinach breakfast casserole is a rich, savory dish that’s full of earthy flavors and packed with vegetables. The combination of mushrooms and spinach offers a nutrient-dense filling, while the eggs and dairy-free milk create a smooth, fluffy base. This casserole is a great way to sneak in plenty of greens at breakfast and is an ideal option for meal prepping, as it can be made in advance and reheated easily. It’s a great option for anyone seeking a satisfying, dairy-free start to the day.

Ingredients:

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
3. Add the diced onion and chopped spinach, and cook for an additional 3-4 minutes until the spinach wilts.
4. In a bowl, whisk together the eggs, almond milk, dried thyme, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the mushroom and spinach mixture evenly in the dish.
6. Pour the egg mixture over the vegetables and spread it evenly.
7. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
8. Let the casserole cool slightly before serving. Garnish with fresh thyme or parsley.

This dairy-free mushroom and spinach breakfast casserole is an easy, nutritious, and flavorful way to start your morning. The earthy mushrooms and fresh spinach provide a rich, savory base, while the eggs create a light and creamy texture. This casserole is perfect for anyone looking for a hearty and healthy breakfast option that is both dairy-free and satisfying. It’s also an excellent meal prep dish that can be made in advance for busy mornings.

Dairy-Free Tofu and Vegetable Breakfast Casserole

This dairy-free tofu and vegetable breakfast casserole is a perfect plant-based alternative to traditional breakfast casseroles. The tofu serves as a creamy, egg-free base, while a variety of vegetables—such as bell peppers, onions, and spinach—add freshness and nutrition. This casserole is ideal for anyone seeking a vegan, dairy-free option that’s rich in protein and vitamins. It’s easy to prepare and makes for a great breakfast or brunch option, perfect for meal prepping or serving a crowd.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cups fresh spinach, chopped
• 14 ounces firm tofu, drained and crumbled
• 1/2 cup unsweetened almond milk
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and cook for 5 minutes until softened.
3. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
4. In a large bowl, crumble the tofu and add almond milk, turmeric, garlic powder, salt, and pepper. Stir to combine.
5. Stir the cooked vegetables into the tofu mixture and mix thoroughly.
6. Grease a 9×13-inch baking dish and pour the tofu mixture into the dish, spreading it evenly.
7. Bake for 25-30 minutes, or until the casserole is golden and the tofu mixture is set.
8. Let the casserole cool slightly before serving. Garnish with fresh cilantro.

This dairy-free tofu and vegetable breakfast casserole is a delicious and satisfying option for those looking for a plant-based, egg-free breakfast. The tofu provides a creamy, savory base, while the combination of colorful vegetables adds both flavor and nutrition. This casserole is not only filling but also rich in protein, making it a great way to start your day. Perfect for meal prepping or feeding a crowd, this dish will satisfy everyone at the table, whether they follow a vegan or dairy-free diet or simply enjoy wholesome, flavorful meals.

Dairy-Free Avocado and Tomato Breakfast Casserole

This dairy-free avocado and tomato breakfast casserole is a refreshing and vibrant dish, perfect for a light yet satisfying start to your day. The creamy avocado adds a richness to the casserole, while the fresh tomatoes provide a burst of juiciness and flavor. This casserole is packed with protein from the eggs and offers a wonderful combination of textures, making it both comforting and nutritious. It’s an ideal option for anyone craving a dairy-free, vegetable-packed breakfast.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
3. Add the halved cherry tomatoes and cook for another 2 minutes until slightly softened.
4. In a large bowl, whisk together the eggs, almond milk, oregano, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the cooked onion and tomato mixture in the bottom.
6. Pour the egg mixture over the vegetables and spread evenly.
7. Dot the top with diced avocado.
8. Bake for 20-25 minutes, or until the eggs are fully set and lightly golden on top.
9. Let the casserole cool slightly before serving. Garnish with fresh basil.

This dairy-free avocado and tomato breakfast casserole brings a delightful balance of creamy and fresh flavors to the table. The avocado adds a smooth texture that complements the eggs and vegetables, while the tomatoes burst with juiciness, infusing the casserole with a rich flavor. It’s a fantastic dairy-free option that’s light yet satisfying, making it perfect for anyone seeking a healthy and vibrant breakfast to start the day.

Dairy-Free Broccoli and Potato Breakfast Casserole

This dairy-free broccoli and potato breakfast casserole is a comforting, hearty dish that’s perfect for a filling breakfast or brunch. The combination of tender potatoes, crisp-tender broccoli, and savory seasonings makes for a satisfying meal. The eggs provide a creamy consistency without the need for dairy, and the vegetables contribute a wholesome, nutrient-rich base. This casserole can be made ahead of time and easily reheated, making it an excellent choice for busy mornings or for serving a crowd.

Ingredients:

• 1 tablespoon olive oil
• 3 medium potatoes, peeled and diced
• 1 cup broccoli florets
• 1 small onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, until they are tender and lightly golden.
3. Add the diced onion and broccoli florets to the skillet, cooking for another 4-5 minutes until the vegetables are tender.
4. In a large bowl, whisk together the eggs, almond milk, garlic powder, rosemary, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the potato, broccoli, and onion mixture evenly in the dish.
6. Pour the egg mixture over the vegetables and spread evenly.
7. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
8. Let the casserole cool slightly before serving. Garnish with fresh parsley.

This dairy-free broccoli and potato breakfast casserole is the perfect combination of comfort and nutrition. The soft potatoes and tender broccoli create a hearty base, while the eggs bind everything together in a satisfying, dairy-free casserole. Whether you make it ahead for an easy breakfast or serve it for a weekend brunch, this dish is sure to be a hit with anyone looking for a flavorful, filling, and dairy-free option.

Dairy-Free Zucchini and Bell Pepper Breakfast Casserole

This dairy-free zucchini and bell pepper breakfast casserole is a flavorful, vegetable-packed dish that’s perfect for starting your day with a boost of nutrients. The zucchini adds moisture and a mild, savory taste, while the bell peppers provide sweetness and crunch. Combined with the creamy eggs and aromatic seasonings, this casserole delivers a satisfying breakfast that’s light yet filling. It’s a great choice for meal prep, as it can be made ahead of time and reheated for busy mornings.

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchinis, grated
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and bell peppers, cooking for 5-7 minutes, until softened.
3. Add the grated zucchini to the skillet and cook for another 2-3 minutes, until the zucchini releases moisture and softens.
4. In a large bowl, whisk together the eggs, almond milk, basil, salt, and pepper.
5. Grease a 9×13-inch baking dish and layer the vegetable mixture evenly in the dish.
6. Pour the egg mixture over the vegetables and spread evenly.
7. Bake for 25-30 minutes, or until the eggs are fully set and lightly golden on top.
8. Let the casserole cool slightly before serving. Garnish with fresh thyme.

This dairy-free zucchini and bell pepper breakfast casserole is a fantastic way to pack in veggies while enjoying a delicious and filling breakfast. The zucchini brings moisture and softness, while the bell peppers offer a delightful crunch and sweetness. The eggs create a smooth and creamy base, making this casserole satisfying without the need for dairy. It’s an excellent choice for anyone looking for a nutrient-dense, dairy-free breakfast that’s easy to prepare and even easier to enjoy.

Note: More recipes are coming soon!