28+ Savory Dairy-Free Egg Casserole Recipes for a Hearty and Healthy Breakfast

Are you looking for a hearty, satisfying, and dairy-free breakfast or brunch option?

Egg casseroles are a versatile dish that can be customized to fit any dietary need, and dairy-free egg casseroles are no exception.

Whether you’re avoiding dairy due to an allergy, intolerance, or personal preference, these casseroles provide all the flavor and comfort without the milk, cheese, or butter.

Packed with protein, vegetables, and rich flavors, dairy-free egg casseroles are the perfect solution for busy mornings, family gatherings, or meal prep.

In this blog post, we’ll explore 28+ delicious dairy-free egg casserole recipes that will leave you feeling full and satisfied.

These recipes will help you embrace a dairy-free lifestyle without sacrificing taste or nutrition.

28+ Savory Dairy-Free Egg Casserole Recipes for a Hearty and Healthy Breakfast

Dairy-free egg casseroles are an excellent choice for those who need to avoid dairy while still enjoying a delicious, filling meal.

Whether you’re in the mood for a veggie-packed casserole, a savory breakfast bake with bacon, or a comforting dish with a plant-based twist, these 28+ recipes offer something for everyone.

They are not only nutritious but also easy to make, making them perfect for meal prep or as a quick breakfast option.

With these recipes in your repertoire, you’ll never miss out on the rich, comforting flavors of a traditional egg casserole.

So, grab your ingredients and get ready to whip up some mouthwatering dairy-free casseroles that will keep you energized all day long!

Dairy-Free Veggie Egg Casserole

This hearty and wholesome dairy-free veggie egg casserole is perfect for a weekend brunch or a light dinner. Packed with colorful vegetables like bell peppers, spinach, onions, and mushrooms, it’s both nutritious and delicious. The casserole uses dairy-free cheese and a flaxseed-based egg replacement to give it a rich, satisfying texture without the dairy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1/4 cup dairy-free cheese (optional)
• 1 tbsp ground flaxseed
• 1/4 cup water
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 6 large eggs (or 3 flax eggs for vegan option)
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish with cooking spray or olive oil.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and mushrooms. Sauté for about 5-7 minutes, until vegetables are soft.
3. Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
4. In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to thicken.
5. In a separate large bowl, whisk together eggs (or flax eggs), almond milk, garlic powder, paprika, salt, and pepper. Add the flaxseed mixture and combine well.
6. Add the sautéed vegetables into the egg mixture and stir in the dairy-free cheese if using.
7. Pour the egg-vegetable mixture into the prepared casserole dish and spread evenly.
8. Bake for 30-35 minutes, or until the top is set and slightly golden brown.
9. Let the casserole cool for a few minutes before slicing. Garnish with fresh parsley.

This dairy-free veggie egg casserole is not only a healthy choice but also a satisfying one for anyone avoiding dairy. The combination of fresh vegetables and a rich, eggy texture makes it feel indulgent despite being made without dairy. Perfect for meal prep, this casserole can be stored in the fridge for up to three days, allowing for a quick, nutritious breakfast or lunch throughout the week. It’s versatile enough to add in your favorite veggies or proteins to suit your taste!

Dairy-Free Sweet Potato and Sausage Egg Casserole

This dairy-free sweet potato and sausage egg casserole is the perfect balance of savory and slightly sweet. The roasted sweet potatoes provide natural sweetness, while the sausage adds a savory punch, making it a flavorful and filling meal. The combination of eggs and dairy-free ingredients ensures that it’s both satisfying and allergen-friendly.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 lb ground sausage (dairy-free, preferably turkey or chicken)
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened coconut milk
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the diced sweet potatoes. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until soft and slightly golden.
2. While the sweet potatoes roast, heat a large skillet over medium heat and cook the sausage, breaking it up as it cooks. Once browned, add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
3. In a large mixing bowl, whisk together the eggs (or flax eggs), coconut milk, garlic powder, thyme, cumin, salt, and pepper.
4. Add the roasted sweet potatoes and sausage mixture into the egg mixture and stir to combine.
5. Pour the mixture into a greased 9×9-inch casserole dish and bake for 25-30 minutes, or until the eggs are set and lightly browned on top.
6. Let the casserole rest for 5 minutes before slicing. Garnish with chopped cilantro before serving.

This dairy-free sweet potato and sausage egg casserole is an incredible, comforting meal that can be served any time of day. The sweetness of the roasted sweet potatoes paired with the savory sausage creates a perfect balance of flavors that will have everyone asking for seconds. It’s a great dish for meal prep, providing you with a nourishing and hearty breakfast or dinner option. Store leftovers in the fridge for up to four days, and simply reheat for an easy, filling meal!

Dairy-Free Spinach and Mushroom Egg Casserole

For those who crave a classic, simple egg casserole with a rich and earthy flavor, this dairy-free spinach and mushroom egg casserole fits the bill. Packed with nutrient-rich spinach and mushrooms, it’s a low-carb, protein-packed breakfast or dinner that everyone will love. The recipe uses almond milk and a dairy-free egg replacement to create a creamy texture, making it a great option for those following dairy-free or vegan diets.

Ingredients:

• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp onion powder
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1/4 cup chopped fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5 minutes until softened and browned.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
4. In a large bowl, whisk together eggs (or flax eggs), almond milk, onion powder, nutmeg, salt, and pepper.
5. Stir in the sautéed mushrooms and spinach along with the nutritional yeast.
6. Pour the mixture into the prepared casserole dish and spread evenly.
7. Bake for 20-25 minutes, or until the eggs are set and lightly browned on top.
8. Let the casserole cool slightly before slicing. Garnish with fresh basil before serving.

This dairy-free spinach and mushroom egg casserole is an easy, flavorful dish that’s perfect for those who want a healthy breakfast or dinner. With the earthy mushrooms and vibrant spinach, it’s both nutritious and satisfying without the need for any dairy. The use of almond milk and nutritional yeast brings a creamy, cheesy texture and flavor to the dish. Whether you make it for yourself or serve it to guests, it’s sure to become a favorite in your dairy-free recipe rotation. Leftovers can be stored in the fridge for up to 3 days, and it’s easy to reheat for a quick, wholesome meal.

Dairy-Free Broccoli and Potato Egg Casserole

This dairy-free broccoli and potato egg casserole is a filling and wholesome dish that’s perfect for breakfast, brunch, or even a light dinner. The combination of tender potatoes, crisp-tender broccoli, and flavorful eggs provides a satisfying meal without any dairy. With the use of almond milk and a generous amount of spices, this casserole offers comfort and nutrition in every bite.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 cup broccoli florets
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chopped green onions for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Heat olive oil in a skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 8-10 minutes. Season with salt and pepper.
3. While the potatoes cook, steam the broccoli florets until bright green and tender, about 5 minutes. Drain and set aside.
4. In a large mixing bowl, whisk together eggs (or flax eggs), almond milk, garlic powder, oregano, salt, and pepper.
5. Once the potatoes are cooked, add the steamed broccoli to the skillet, then pour the egg mixture over the top. Stir to combine.
6. Transfer the mixture to the prepared casserole dish and spread evenly.
7. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
8. Let the casserole rest for a few minutes before slicing. Garnish with chopped green onions before serving.

This dairy-free broccoli and potato egg casserole is a hearty and comforting dish that packs in nutrients and flavor. The combination of tender potatoes and crisp broccoli provides a satisfying texture, while the eggs bring it all together for a delicious, creamy result without the use of dairy. It’s the perfect meal for those following a dairy-free diet, and it’s also great for meal prepping. Store leftovers in the fridge for up to four days, and enjoy a quick, nourishing meal any time!

Dairy-Free Spicy Southwest Egg Casserole

For those who enjoy bold, spicy flavors, this dairy-free spicy southwest egg casserole will hit the spot. With the perfect combination of chili powder, cumin, and jalapeños, this casserole offers a kick of heat balanced with the creaminess of eggs and almond milk. Perfect for a crowd or a cozy dinner, this dish brings the taste of the Southwest to your kitchen in a hearty, dairy-free format.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 jalapeño, chopped (seeds removed for less heat)
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp chili powder
• 1/2 tsp cumin
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and jalapeño. Cook for 5-7 minutes until the vegetables are softened.
3. Stir in diced tomatoes, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 5 minutes until it thickens slightly.
4. In a separate bowl, whisk together eggs (or flax eggs) and almond milk.
5. Add the vegetable and spice mixture into the egg mixture, stirring to combine.
6. Pour the mixture into the prepared casserole dish and spread evenly.
7. Bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
8. Let the casserole cool slightly before slicing. Garnish with fresh cilantro before serving.

This dairy-free spicy southwest egg casserole is a flavorful dish that’s perfect for anyone who enjoys bold, zesty meals. The combination of spicy jalapeños, earthy cumin, and smoky chili powder creates a delightful kick, while the eggs and almond milk create a rich, creamy texture without the use of dairy. Whether you’re serving it for brunch, dinner, or meal prepping for the week, this casserole is sure to impress. Leftovers can be stored in the fridge for up to three days, making it a convenient option for busy days.

Dairy-Free Avocado and Tomato Egg Casserole

This dairy-free avocado and tomato egg casserole is a light yet satisfying dish with fresh, vibrant flavors. The combination of creamy avocado, juicy tomatoes, and seasoned eggs makes for a delightful, dairy-free meal. Perfect for a quick breakfast, brunch, or a light dinner, this casserole is packed with healthy fats and proteins to keep you full and energized.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1 tsp onion powder
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a small bowl, whisk together eggs (or flax eggs), almond milk, onion powder, basil, salt, and pepper.
3. Layer the diced avocado and halved cherry tomatoes in the casserole dish.
4. Pour the egg mixture over the avocado and tomatoes, making sure it is evenly distributed.
5. Bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
6. Let the casserole cool for a few minutes before slicing. Garnish with chopped parsley or cilantro before serving.

This dairy-free avocado and tomato egg casserole offers a fresh and creamy alternative to traditional egg casseroles. The creamy avocado adds a delightful richness, while the juicy tomatoes bring a burst of flavor. It’s a light and nutritious option that works well for breakfast or dinner, and it’s quick enough to prepare for a busy weeknight. Store leftovers in the fridge for up to 3 days, and enjoy this flavorful dish again the next day!

Dairy-Free Mediterranean Egg Casserole

Packed with Mediterranean flavors, this dairy-free Mediterranean egg casserole combines the richness of olives, tomatoes, and herbs with the smoothness of eggs and almond milk. A perfect dish for brunch or a light dinner, this casserole offers a satisfying combination of savory and tangy elements. The inclusion of olives and herbs makes it a delightful twist on a classic egg casserole, with no dairy required.

Ingredients:

• 1 tbsp olive oil
• 1 small red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and chopped
• 1/4 cup fresh basil, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Heat olive oil in a skillet over medium heat. Add chopped red onion and cook for 3-4 minutes until softened.
3. Add halved cherry tomatoes and chopped kalamata olives, cooking for an additional 2-3 minutes until the tomatoes soften slightly.
4. In a separate bowl, whisk together eggs (or flax eggs), almond milk, oregano, salt, and pepper.
5. Stir in fresh basil into the vegetable mixture, then pour the egg mixture over the vegetables in the skillet.
6. Transfer the mixture into the prepared casserole dish, spreading evenly.
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 slicing. Garnish with additional basil if desired.

This dairy-free Mediterranean egg casserole is a deliciously fresh and flavorful dish. The combination of kalamata olives, juicy tomatoes, and aromatic basil creates a vibrant and savory profile that perfectly complements the creamy texture of the eggs. It’s a great option for a healthy, satisfying meal with a Mediterranean twist, ideal for a light dinner or weekend brunch. The leftovers can be stored in the fridge for up to 3 days and reheated quickly for an easy meal later.

Dairy-Free Sweet Potato and Spinach Egg Casserole

This dairy-free sweet potato and spinach egg casserole is a nourishing and comforting dish. Packed with sweet potatoes, fresh spinach, and a rich, flavorful egg base, this casserole offers a balance of natural sweetness and savory goodness. It’s a nutrient-packed breakfast or brunch option that’s as wholesome as it is delicious, providing plenty of fiber and vitamins without any dairy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped green onions for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized. Season with salt and pepper.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
4. In a separate bowl, whisk together eggs (or flax eggs), almond milk, garlic powder, smoked paprika, salt, and pepper.
5. Stir the sweet potato and spinach mixture into the egg mixture, combining well.
6. Pour the mixture into the prepared casserole dish and spread evenly.
7. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
8. Let the casserole cool slightly before slicing. Garnish with chopped green onions before serving.

This dairy-free sweet potato and spinach egg casserole is a hearty, comforting dish with a perfect balance of flavors. The sweetness of the roasted sweet potatoes pairs beautifully with the savory spinach and eggs, creating a meal that’s as filling as it is nutritious. Whether served as a breakfast, brunch, or even dinner, this casserole provides essential vitamins and minerals, making it a great choice for a wholesome, dairy-free meal. It keeps well in the fridge for up to four days and is easily reheated for a quick meal on busy mornings.

Dairy-Free Zucchini and Mushroom Egg Casserole

This dairy-free zucchini and mushroom egg casserole is a flavorful, veggie-packed dish that is perfect for anyone looking for a lighter yet satisfying meal. With the earthy flavors of mushrooms and the fresh taste of zucchini, this casserole provides a balanced combination of savory ingredients that are enhanced with the creaminess of almond milk and eggs. It’s a great option for those following a dairy-free lifestyle while still enjoying a comforting casserole.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 zucchini, chopped
• 1 cup mushrooms, sliced
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
3. Add the chopped zucchini and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms release their moisture.
4. In a separate bowl, whisk together eggs (or flax eggs), almond milk, thyme, salt, and pepper.
5. Combine the sautéed vegetables with the egg mixture and stir well.
6. Pour the mixture into the prepared casserole dish and spread evenly.
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 slicing. Garnish with fresh parsley before serving.

This dairy-free zucchini and mushroom egg casserole is a light yet satisfying meal that brings together fresh, earthy flavors and creamy eggs. The zucchini and mushrooms add plenty of nutrients and texture, while the eggs provide the rich base for the casserole. It’s perfect for a dairy-free breakfast or brunch, or as a light dinner option. Leftovers can be stored in the fridge for up to 3 days, making this a convenient and tasty meal to have on hand throughout the week.

Dairy-Free Bacon and Potato Egg Casserole

For a savory and hearty dairy-free breakfast, this bacon and potato egg casserole is a great option. The combination of crispy bacon, tender potatoes, and creamy eggs makes for a satisfying dish, while the almond milk keeps it dairy-free. This casserole offers a filling meal that’s perfect for feeding a crowd or for meal prep throughout the week.

Ingredients:

• 6 slices of dairy-free bacon (such as turkey bacon or plant-based bacon)
• 2 large russet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, cook the bacon until crispy. Remove from the skillet, crumble, and set aside.
3. In the same skillet, add olive oil and sauté the diced potatoes over medium heat for 8-10 minutes until they begin to soften. Add diced onion and continue to cook for another 5 minutes until the potatoes are golden and tender.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, garlic powder, salt, and pepper.
5. Combine the cooked bacon and potato mixture in the casserole dish. Pour the egg mixture over the top and stir to combine.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Let cool slightly before serving. Garnish with fresh parsley.

This dairy-free bacon and potato egg casserole offers a comforting and satisfying meal with crispy bacon, tender potatoes, and a creamy egg base. It’s perfect for a weekend brunch, special occasion, or meal prep for busy mornings. The savory flavors of the bacon and potatoes are well balanced with the richness of the eggs, making it a filling yet light option. Leftovers can be kept in the fridge for up to 4 days, making it a versatile dish for the week.

Dairy-Free Broccoli and Cheddar Egg Casserole

This dairy-free broccoli and cheddar egg casserole is a lighter take on the classic cheesy egg casserole. The richness of the eggs is enhanced by the hearty broccoli, and the dairy-free cheese provides the cheesy flavor without the dairy. Perfect for those following a dairy-free diet, this casserole is a great breakfast or brunch option packed with vegetables and protein.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 cup broccoli florets, chopped
• 1 cup dairy-free shredded cheddar cheese (or a similar variety)
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp turmeric (for color)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat and sauté the chopped onion for 3-4 minutes until softened.
3. Add chopped broccoli to the skillet and cook for 4-5 minutes until tender.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, turmeric, salt, and pepper.
5. Stir the cooked broccoli and onion into the egg mixture, then add the dairy-free shredded cheddar cheese and mix well.
6. Pour the mixture into the prepared casserole dish, spreading it evenly.
7. Bake for 25-30 minutes, or until the eggs are set and the top is golden.
8. Let cool slightly before slicing. Serve hot.

This dairy-free broccoli and cheddar egg casserole is a wonderful way to enjoy the flavors of a cheesy casserole without the dairy. The combination of fresh broccoli and dairy-free cheddar creates a light yet satisfying dish that’s perfect for breakfast or brunch. The eggs provide a rich base, and the turmeric adds a beautiful golden hue. This casserole is ideal for meal prep, as it keeps well in the fridge for up to 3 days and reheats beautifully.

Dairy-Free Veggie and Quinoa Egg Casserole

This dairy-free veggie and quinoa egg casserole is a healthy and hearty option, combining quinoa with fresh vegetables and eggs for a protein-packed meal. The earthy quinoa pairs well with the sautéed vegetables, and the almond milk adds creaminess without any dairy. This casserole is perfect for those looking for a filling, nutrient-dense meal that’s free of dairy.

Ingredients:

• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 small bell pepper, chopped
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Heat olive oil in a skillet over medium heat. Add bell pepper, mushrooms, and spinach, cooking for 5-7 minutes until tender.
3. In a bowl, whisk together eggs (or flax eggs), almond milk, cumin, salt, and pepper.
4. Stir in the cooked quinoa and sautéed vegetables, mixing well.
5. Pour the mixture into the prepared casserole dish and spread evenly.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Let cool slightly before serving. Garnish with fresh cilantro.

This dairy-free veggie and quinoa egg casserole is a nourishing and satisfying dish that’s perfect for breakfast or brunch. The quinoa provides a healthy grain base, while the eggs and vegetables offer protein and essential nutrients. The cumin adds a lovely warmth and depth of flavor, making this casserole both comforting and flavorful. It’s also great for meal prep and can be stored in the fridge for up to 4 days, making it an easy go-to for quick meals during the week.

Dairy-Free Tomato and Avocado Egg Casserole

This dairy-free tomato and avocado egg casserole is a fresh and flavorful dish perfect for a light yet satisfying breakfast or brunch. The combination of juicy tomatoes, creamy avocado, and eggs creates a rich, satisfying meal, while the almond milk ensures a smooth and creamy texture without any dairy. This casserole is packed with nutrients, healthy fats, and fresh flavors.

Ingredients:

• 2 medium tomatoes, diced
• 1 ripe avocado, diced
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, sauté the chopped onion for 3-4 minutes until softened.
3. Add the diced tomatoes to the skillet and cook for another 3 minutes, until the tomatoes release their juices and soften.
4. In a bowl, whisk together the eggs (or flax eggs), almond milk, chili powder, salt, and pepper.
5. Gently fold in the diced avocado and the tomato-onion mixture.
6. Pour the mixture into the prepared casserole dish and spread evenly.
7. Bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
8. Let the casserole cool slightly before serving. Garnish with fresh cilantro.

This dairy-free tomato and avocado egg casserole is a vibrant and healthy dish that’s bursting with fresh flavors. The juicy tomatoes and creamy avocado bring a perfect balance of textures, while the eggs provide a rich and satisfying base. The chili powder adds a gentle kick, making it a flavorful choice for any meal. This casserole is ideal for a light, nourishing breakfast, and leftovers can be stored in the fridge for up to 3 days, perfect for reheating throughout the week.

Dairy-Free Spinach and Artichoke Egg Casserole

This dairy-free spinach and artichoke egg casserole takes the classic flavors of spinach and artichoke dip and transforms them into a delicious, hearty casserole. With a rich egg base and the combination of tender spinach and artichokes, this dish provides all the comfort of a creamy dip without the dairy. It’s an excellent choice for a brunch gathering or a light, protein-packed dinner.

Ingredients:

• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp nutritional yeast (for cheesy flavor)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 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 artichokes and cook for an additional 2 minutes.
5. In a separate bowl, whisk together the eggs (or flax eggs), almond milk, garlic powder, nutritional yeast, salt, and pepper.
6. Stir the spinach and artichoke mixture into the egg mixture, then pour everything into the prepared casserole dish.
7. Bake for 25-30 minutes, or until the eggs are set and the top is golden.
8. Let cool slightly before slicing and serving.

This dairy-free spinach and artichoke egg casserole is a savory, satisfying dish that brings the beloved flavors of spinach and artichoke dip into a wholesome casserole. The combination of spinach, artichokes, and eggs creates a filling and nutrient-dense meal, while the nutritional yeast provides a cheesy flavor without the dairy. It’s perfect for a brunch gathering, a family dinner, or meal prep throughout the week. Leftovers can be stored in the fridge for up to 3 days, making this a great option for busy mornings or meals on the go.

Dairy-Free Sausage and Bell Pepper Egg Casserole

This dairy-free sausage and bell pepper egg casserole is a hearty and flavorful breakfast or brunch dish. With savory sausage, colorful bell peppers, and a rich egg base, this casserole is a satisfying and balanced meal that doesn’t need any dairy to be delicious. It’s easy to prepare and is perfect for a crowd or meal prep throughout the week.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb dairy-free sausage (such as plant-based sausage or turkey sausage)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up into crumbles, until fully cooked, about 5-7 minutes.
3. Add the chopped bell peppers and onion to the skillet and cook for 4-5 minutes, until the vegetables are tender.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, smoked paprika, salt, and pepper.
5. Stir the sausage and vegetable mixture into the egg mixture, then pour everything into the prepared casserole dish.
6. Bake for 25-30 minutes, or until the eggs are set and lightly golden.
7. Let cool slightly before slicing and serving.

This dairy-free sausage and bell pepper egg casserole is a savory, satisfying dish that’s packed with flavor and protein. The combination of sausage and bell peppers creates a savory base that is balanced by the creamy egg mixture. It’s a perfect meal for brunch, a family gathering, or meal prep for the week. The dish is not only easy to make but also versatile, allowing you to switch up the sausage or peppers depending on your preference. Leftovers can be stored in the fridge for up to 3 days, making it a convenient option for quick breakfasts or lunches.

Dairy-Free Sweet Potato and Kale Egg Casserole

Packed with vitamins and fiber, this dairy-free sweet potato and kale egg casserole is a nourishing, nutrient-dense option that combines the natural sweetness of roasted sweet potatoes with the earthiness of kale. The creamy eggs bind the ingredients together, while the almond milk creates a smooth texture. Perfect for those looking for a hearty, dairy-free meal, this casserole is both filling and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 2 cups kale, chopped and stems removed
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
2. In a skillet, sauté the onion over medium heat for 3-4 minutes until softened. Add the kale and cook for another 2-3 minutes until wilted.
3. In a bowl, whisk together eggs (or flax eggs), almond milk, smoked paprika, salt, and pepper.
4. Once the sweet potatoes are done roasting, combine them with the kale and onion in a casserole dish.
5. Pour the egg mixture over the vegetables and stir gently to combine.
6. Bake for 25-30 minutes, or until the eggs are fully set and the top is lightly golden.
7. Let cool slightly before serving.

This dairy-free sweet potato and kale egg casserole is an excellent option for those seeking a healthy, filling, and dairy-free meal. The combination of roasted sweet potatoes and sautéed kale offers a delicious balance of flavors and textures, while the eggs and almond milk provide richness and creaminess. This dish is perfect for breakfast, brunch, or even a light dinner, and can easily be prepared ahead of time. Leftovers can be stored in the fridge for up to 4 days, making it a great option for meal prep.

Dairy-Free Zucchini and Mushroom Egg Casserole

This dairy-free zucchini and mushroom egg casserole is a delicious, savory dish that combines the light, fresh taste of zucchini with the earthy flavors of mushrooms. The eggs hold everything together, and the almond milk creates a smooth and creamy base without the use of dairy. It’s an excellent option for a filling breakfast or brunch, and the vegetables make it a great way to sneak in some extra nutrients.

Ingredients:

• 1 tbsp olive oil
• 2 medium zucchinis, sliced
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the zucchini and mushrooms, and cook for an additional 5-7 minutes until the vegetables are tender and any liquid from the mushrooms has evaporated.
3. In a bowl, whisk together eggs (or flax eggs), almond milk, garlic powder, dried thyme, salt, and pepper.
4. Combine the cooked vegetables with the egg mixture and pour everything into the prepared casserole dish.
5. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
6. Let cool slightly before slicing and serving.

This dairy-free zucchini and mushroom egg casserole is a light, yet satisfying meal that combines fresh vegetables with a creamy egg base. The zucchini adds moisture, while the mushrooms bring depth and umami flavor to the dish. It’s perfect for a healthy breakfast or brunch, and can be made ahead of time for an easy meal throughout the week. Leftovers can be stored in the fridge for up to 4 days, making it a great option for meal prep or quick meals on the go.

Dairy-Free Bell Pepper and Spinach Egg Casserole

This dairy-free bell pepper and spinach egg casserole is a simple, flavorful dish that packs in a variety of vegetables for a healthy, protein-rich meal. The bell peppers add a touch of sweetness, while the spinach provides a vibrant green contrast, making this casserole a colorful and nutritious addition to your breakfast or brunch menu. The almond milk gives it a creamy texture without any dairy.

Ingredients:

• 1 tbsp olive oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the bell peppers to the skillet and cook for an additional 5 minutes until they begin to soften. Stir in the spinach and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, ground cumin, salt, and pepper.
5. Combine the cooked vegetables with the egg mixture and pour into the prepared casserole dish. Stir to evenly distribute the vegetables.
6. Bake for 25-30 minutes, or until the eggs are fully set and the top is lightly golden.
7. Let cool slightly before slicing and serving.

This dairy-free bell pepper and spinach egg casserole is a delicious and healthy way to start your day. The bell peppers bring a subtle sweetness, while the spinach adds a fresh and vibrant element to the casserole. The eggs create a rich and satisfying base, and the almond milk ensures the dish remains creamy without any dairy. This casserole is perfect for a nutritious breakfast or brunch and can be stored in the fridge for up to 4 days, making it a great option for meal prep.

Dairy-Free Broccoli and Cauliflower Egg Casserole

This dairy-free broccoli and cauliflower egg casserole is a comforting and healthy dish that’s loaded with fiber, vitamins, and protein. The combination of tender broccoli and cauliflower with eggs creates a balanced and nutrient-packed meal, while the almond milk adds a silky texture without any dairy. It’s the perfect casserole for anyone looking for a filling, dairy-free option that’s both savory and satisfying.

Ingredients:

• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 cup cauliflower florets
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. Steam the broccoli and cauliflower florets for 5-7 minutes until tender, then drain well.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, onion powder, salt, and pepper.
5. Combine the steamed vegetables and sautéed onions in the casserole dish.
6. Pour the egg mixture over the vegetables and stir gently to combine.
7. Bake for 25-30 minutes, or until the eggs are set and lightly golden.
8. Let cool slightly before serving. Garnish with fresh parsley.

This dairy-free broccoli and cauliflower egg casserole is an excellent choice for those looking to add more vegetables to their diet without sacrificing flavor. The cauliflower and broccoli provide a satisfying crunch, while the eggs create a creamy, rich base. It’s a great option for a family meal or to make ahead for easy breakfasts or lunches. This casserole keeps well in the fridge for up to 4 days, making it perfect for meal prep.

Dairy-Free Carrot and Onion Egg Casserole

This dairy-free carrot and onion egg casserole is a simple yet flavorful dish that highlights the sweetness of carrots and the savory flavor of caramelized onions. The eggs bind everything together into a smooth, creamy texture, and the almond milk ensures there’s no dairy. It’s a wonderful choice for a wholesome breakfast or brunch that’s both satisfying and nutritious.

Ingredients:

• 1 tbsp olive oil
• 2 medium carrots, peeled and grated
• 1 small onion, sliced thinly
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until caramelized and golden brown.
3. Add the grated carrots to the skillet and cook for 3-4 minutes until tender.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, turmeric, salt, and pepper.
5. Combine the cooked carrots and onions in the casserole dish and pour the egg mixture over them.
6. Bake for 25-30 minutes, or until the eggs are set and lightly golden.
7. Let cool slightly before serving. Garnish with fresh chives.

This dairy-free carrot and onion egg casserole is an incredibly flavorful and vibrant dish that showcases the natural sweetness of carrots and the savory richness of caramelized onions. The turmeric adds a warm, earthy flavor while enhancing the dish’s color. It’s an ideal choice for a breakfast or brunch, and it’s easy to prepare in advance for meal prep. Leftovers can be stored in the fridge for up to 4 days, making it a convenient and delicious option for busy mornings.

Dairy-Free Bacon and Asparagus Egg Casserole

This dairy-free bacon and asparagus egg casserole is a savory, protein-packed meal perfect for breakfast or brunch. The crispy bacon adds a smoky crunch, while the asparagus provides a light, fresh taste that balances the richness of the eggs. The almond milk creates a creamy consistency without any dairy, making this dish suitable for those following a dairy-free lifestyle.

Ingredients:

• 4 slices dairy-free bacon (or regular bacon, if preferred)
• 1 bunch asparagus, trimmed and chopped
• 1 small onion, chopped
• 6 large eggs (or 3 flax eggs for vegan option)
• 1 cup unsweetened almond milk
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with olive oil or cooking spray.
2. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble, and set aside.
3. In the same skillet, sauté the chopped onion over medium heat for 3-4 minutes until softened. Add the chopped asparagus and cook for 5 minutes until tender.
4. In a bowl, whisk together eggs (or flax eggs), almond milk, black pepper, garlic powder, and salt.
5. Combine the cooked bacon and sautéed vegetables in the casserole dish, then pour the egg mixture over the top.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Let cool slightly before slicing and serving.

This dairy-free bacon and asparagus egg casserole is a savory, satisfying dish that’s full of flavor and texture. The smoky bacon and tender asparagus pair beautifully with the creamy egg mixture. It’s perfect for a special breakfast, brunch, or even as a light dinner. Leftovers can be stored in the fridge for up to 4 days, making it a great meal prep option for busy mornings or meals throughout the week.

Note: More recipes are coming soon!