25+ Delicious Friday Dairy-Free Egg Recipes for a Wholesome Weekend

When it comes to eating dairy-free, eggs are often a go-to ingredient, offering a wealth of nutrition, versatility, and ease of preparation.

Whether you’re living a dairy-free lifestyle due to allergies, lactose intolerance, or simply for dietary reasons, eggs can be the foundation of countless delicious and satisfying meals.

This blog will explore 25+ mouth-watering Friday dairy-free egg recipes, perfect for those looking to enjoy a protein-packed, flavorful, and satisfying meal without any dairy.

From scrambled eggs to casseroles, tacos, and more, these recipes are not only easy to make but are perfect for any day of the week — especially Fridays when you’re ready for a delicious and easy start to your weekend.

25+ Delicious Friday Dairy-Free Egg Recipes for a Wholesome Weekend

Incorporating dairy-free egg recipes into your weekly meal rotation is a great way to enjoy a wide variety of meals that are both nutritious and satisfying.

Whether you’re craving savory scrambled eggs, a hearty casserole, or something more adventurous like spicy egg tacos, these 25+ recipes have you covered.

They’re perfect for breakfast, lunch, dinner, or even a late-night snack. The best part?

They’re quick to make, filling, and entirely dairy-free, making them perfect for anyone looking to maintain a balanced and wholesome diet.

So next time you’re planning your Friday meals, try out a few of these egg-centric recipes — they’re sure to become family favorites.

Dairy-Free Egg Frittata with Veggies

This dairy-free egg frittata with veggies is a perfect breakfast or brunch option, packed with protein and healthy vegetables. Made with eggs, sautéed vegetables, and dairy-free cheese, it’s a delicious, filling dish that is easily customizable. Whether you prefer spinach, bell peppers, or zucchini, this frittata can be tailored to your tastes and is sure to be a crowd-pleaser.

Ingredients

• 8 large eggs
• 1 cup dairy-free cheese (optional)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup spinach
• Salt and pepper, to taste
• Fresh herbs (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened (about 5 minutes).
3. Add the zucchini and spinach, cooking for another 3-4 minutes until the spinach wilts.
4. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the sautéed vegetables, stirring gently to combine.
5. If using dairy-free cheese, sprinkle it over the top of the frittata.
6. Place the skillet in the oven and bake for 15-20 minutes, or until the eggs are fully set and golden on top.
7. Remove from the oven, garnish with fresh herbs, and serve.

This dairy-free egg frittata is the epitome of a healthy and satisfying meal. It’s full of vitamins from the veggies and protein from the eggs, making it an excellent choice for breakfast or even a light dinner. The flexibility in ingredients allows you to use whatever you have on hand, ensuring a quick and nutritious meal for any occasion. Serve it with a side of avocado or a slice of whole-grain toast for extra heartiness.

Dairy-Free Scrambled Eggs with Avocado

Creamy, fluffy scrambled eggs paired with rich, buttery avocado make for the perfect dairy-free breakfast. This simple recipe is easy to whip up and requires minimal ingredients, but the result is a satisfying and nutritious start to your day. The combination of protein-rich eggs and heart-healthy fats from avocado ensures you feel full and energized.

Ingredients

• 4 large eggs
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh chives (optional)

Instructions

1. In a bowl, crack the eggs and beat them with a fork until well combined. Add a pinch of salt and pepper.
2. Heat olive oil in a non-stick skillet over medium-low heat.
3. Pour the beaten eggs into the skillet and let them cook without stirring for about 1-2 minutes.
4. Gently stir the eggs with a spatula, pushing them from the edges of the skillet to the center. Continue to cook, stirring occasionally, until the eggs are soft and fluffy.
5. Remove from heat and serve immediately. Top with sliced avocado and garnish with fresh chives, if desired.

This simple dairy-free scrambled egg recipe is both satisfying and full of flavor. The creamy texture of the scrambled eggs complements the richness of the avocado, making each bite a perfect combination of softness and crunch. It’s an easy meal that can be enjoyed any time of the day, and it provides plenty of nutrients to keep you feeling full and satisfied. For added variety, feel free to sprinkle in your favorite herbs or spices, such as paprika or garlic powder.

Dairy-Free Egg Salad Sandwich

This dairy-free egg salad sandwich is a classic comfort food, made lighter and healthier without any dairy. The combination of hard-boiled eggs, creamy dairy-free mayonnaise, and crunchy vegetables creates a flavorful filling perfect for sandwiches, wraps, or even a quick snack. This easy-to-make recipe is ideal for meal prep and can be enjoyed for lunch or dinner.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1/4 cup dairy-free mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• Salt and pepper, to taste
• Bread slices (or wraps) for serving
• Fresh lettuce (optional)

Instructions

1. To make the egg salad, start by peeling and chopping the hard-boiled eggs.
2. In a bowl, combine the chopped eggs with the dairy-free mayonnaise, Dijon mustard, and lemon juice. Stir well.
3. Add the finely chopped celery and red onion to the mixture, and season with salt and pepper to taste. Mix until well combined.
4. Spread the egg salad on slices of bread or wraps, adding fresh lettuce if desired.
5. Serve immediately or refrigerate until ready to eat.

This dairy-free egg salad sandwich is a delightful twist on the traditional recipe, offering all the creamy texture and flavor without any dairy. It’s perfect for a quick lunch or picnic, and the crunch from the celery and onion adds a satisfying bite. The egg salad can be stored in the fridge for a couple of days, making it an excellent option for meal prepping. Whether you enjoy it in a sandwich, wrap, or on its own, this egg salad is both nutritious and delicious.

Dairy-Free Spanish Tortilla (Potato Omelette)

This dairy-free Spanish tortilla is a delicious and hearty dish made with eggs, potatoes, and onions. It’s a popular Spanish comfort food that is naturally dairy-free, offering a rich, savory flavor without any dairy products. This recipe is simple to make and can be served warm or cold, making it a versatile meal for breakfast, lunch, or dinner.

Ingredients

• 6 large eggs
• 2 medium potatoes, thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, seasoning with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender but not fully browned.
2. In a large bowl, crack the eggs and whisk them until well combined.
3. Once the potatoes and onions are cooked, remove them from the skillet and let them cool slightly. Then, gently fold them into the beaten eggs.
4. Add the remaining olive oil to the skillet, then pour the egg and potato mixture into the skillet. Cook on medium-low heat for about 5 minutes, until the edges begin to set.
5. Use a spatula to gently lift the edges and let the uncooked eggs flow underneath. Once the bottom is golden, carefully flip the tortilla by placing a large plate over the skillet and inverting it. Slide it back into the skillet to cook the other side for an additional 3-4 minutes.
6. Serve the Spanish tortilla warm or at room temperature.

This dairy-free Spanish tortilla is a filling and flavorful meal that can be enjoyed on any occasion. The creamy texture of the cooked potatoes combined with the fluffy eggs creates a satisfying dish. It’s perfect for meal prep as it stores well in the fridge for up to a few days, and can be enjoyed for breakfast, lunch, or dinner. This recipe is easily customizable with additional vegetables or herbs, and is a great way to incorporate simple, wholesome ingredients into your diet.

Dairy-Free Deviled Eggs

Dairy-free deviled eggs are the perfect appetizer or party snack for those who need to avoid dairy but still want a creamy, delicious treat. Made with hard-boiled eggs, dairy-free mayonnaise, mustard, and seasonings, these deviled eggs are rich and flavorful. Whether for a holiday gathering, picnic, or just as a snack, these deviled eggs are sure to be a hit.

Ingredients

• 6 large eggs, hard-boiled
• 1/4 cup dairy-free mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper, to taste
• Paprika, for garnish

Instructions

1. Peel and slice the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a bowl.
2. Mash the yolks with a fork until smooth, then add the dairy-free mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until well combined.
3. Spoon or pipe the yolk mixture back into the egg whites.
4. Garnish with a sprinkle of paprika for added flavor and color.
5. Serve immediately, or refrigerate until ready to serve.

These dairy-free deviled eggs are a creamy, tangy delight that everyone will enjoy, whether they are dairy-free or not. The creamy filling pairs perfectly with the tender egg whites, making for a delicious bite every time. They are great for gatherings, potlucks, or just as a satisfying snack. With just a few simple ingredients, you can create a dish that’s both dairy-free and crowd-pleasing, proving that dairy-free eating can still be indulgent.

Dairy-Free Egg and Sweet Potato Hash

This dairy-free egg and sweet potato hash is a healthy, savory breakfast or brunch option that’s both filling and full of flavor. The sweetness of the potatoes pairs perfectly with the savory eggs, creating a balanced dish that’s full of nutrients. Easy to make and customizable with your favorite herbs and vegetables, this hash is a great way to start your day.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until the potatoes are golden and tender.
2. Add the diced onion and bell pepper to the skillet, cooking for an additional 4-5 minutes, until softened. Season with salt and pepper.
3. Create small wells in the hash and crack the eggs into them. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
4. Remove from heat, garnish with fresh parsley, and serve.

This dairy-free egg and sweet potato hash is an incredibly satisfying meal that’s packed with flavor and nutrients. The sweetness of the potatoes complements the richness of the eggs, creating a balanced and hearty dish. It’s a perfect option for a weekend brunch or a wholesome breakfast. Plus, you can easily adjust the recipe by adding different vegetables or seasonings to suit your preferences. Whether you’re cooking for one or a crowd, this hash is sure to please.

Dairy-Free Egg and Spinach Breakfast Wrap

This dairy-free egg and spinach breakfast wrap is a quick, healthy, and satisfying meal that’s perfect for busy mornings. With scrambled eggs, fresh spinach, and a warm tortilla, it’s a simple yet nutritious breakfast that provides a good balance of protein and vegetables. This recipe is flexible, allowing you to add other ingredients such as avocado, tomatoes, or dairy-free cheese for extra flavor and texture.

Ingredients

• 4 large eggs
• 1 cup fresh spinach
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 whole wheat tortillas
• 1/4 cup diced tomatoes (optional)
• 1/4 cup avocado slices (optional)

Instructions

1. In a skillet, heat the olive oil over medium heat. Add the fresh spinach and cook for 1-2 minutes, just until it wilts. Remove the spinach from the skillet and set aside.
2. In the same skillet, scramble the eggs, seasoning with salt and pepper. Cook until the eggs are fully scrambled and cooked through.
3. Add the cooked spinach back into the skillet and stir to combine with the eggs.
4. Warm the tortillas in a separate pan or microwave.
5. Once warmed, spoon the egg and spinach mixture onto the center of each tortilla. Add optional diced tomatoes and avocado slices if desired.
6. Roll up the tortillas to create a wrap, then serve immediately.

This dairy-free egg and spinach breakfast wrap is an easy, nourishing way to start your day. The combination of scrambled eggs and fresh spinach creates a satisfying, protein-packed meal that will keep you energized until your next meal. It’s a versatile recipe, so feel free to mix in additional veggies or toppings to suit your preferences. Perfect for meal prep, you can make a batch of these wraps ahead of time for a quick and nutritious breakfast throughout the week.

Dairy-Free Eggplant and Egg Stir-Fry

This dairy-free eggplant and egg stir-fry is a flavorful, savory dish that combines tender eggplant with scrambled eggs in a simple stir-fry. The eggplant absorbs the savory seasonings, creating a rich, satisfying meal that’s perfect for lunch or dinner. It’s a great way to enjoy eggplant in a dairy-free dish, and the eggs add a nice source of protein to make the meal more filling.

Ingredients

• 2 medium eggplants, diced
• 4 large eggs
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, grated
• Salt and pepper, to taste
• Green onions for garnish (optional)

Instructions

1. Heat the sesame oil and olive oil in a large skillet or wok over medium heat. Add the diced eggplant and sauté for about 8 minutes, until tender and lightly browned.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. In a bowl, beat the eggs and pour them into the skillet with the eggplant. Scramble the eggs gently, cooking until they are fully set and combined with the eggplant.
4. Season with soy sauce, salt, and pepper. Stir to coat the eggplant and eggs with the seasoning.
5. Garnish with green onions and serve immediately with rice or noodles, if desired.

This dairy-free eggplant and egg stir-fry is a flavorful and satisfying meal that’s perfect for anyone looking for a light yet filling dish. The eggplant adds a rich texture, while the eggs provide a protein boost, making this dish both comforting and nourishing. It’s quick to prepare, and the combination of garlic, ginger, and soy sauce elevates the flavors. This recipe is perfect for a weeknight dinner or a quick lunch, and it pairs wonderfully with a side of rice or noodles.

Dairy-Free Shakshuka

Shakshuka is a Middle Eastern dish of poached eggs in a flavorful tomato sauce. This dairy-free version skips the cheese but retains the bold spices and vibrant flavors that make shakshuka so delicious. With tomatoes, peppers, onions, and spices like cumin and paprika, this dish is a perfect one-pan meal for breakfast, brunch, or even dinner. The poached eggs add richness and protein to the spicy, tangy sauce.

Ingredients

• 4 large eggs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 5-6 minutes until softened.
2. Add the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
3. Pour in the diced tomatoes (with juices) and stir to combine. Let the sauce simmer for 10-12 minutes, allowing it to thicken and reduce slightly. Season with salt and pepper to taste.
4. Make small wells in the sauce with a spoon and crack the eggs into the wells. Cover the skillet and cook for 5-8 minutes, or until the eggs are poached to your liking.
5. Garnish with fresh parsley or cilantro, and serve with warm bread or pita for dipping.

Dairy-free shakshuka is a hearty and flavorful meal that’s both comforting and nourishing. The poached eggs provide a rich, velvety texture that pairs perfectly with the spicy, tangy tomato sauce. This dish is perfect for breakfast, lunch, or even dinner, and it’s easy to make in just one pan, making cleanup a breeze. It’s a great way to enjoy a satisfying, dairy-free meal that’s full of flavor, and it can be customized with your favorite herbs and spices for added depth.

Dairy-Free Scrambled Eggs with Avocado and Tomato

This dairy-free scrambled eggs with avocado and tomato recipe is a simple yet nourishing breakfast or lunch option. Creamy avocado pairs perfectly with the fluffy scrambled eggs, and fresh tomatoes add a burst of flavor and brightness. This dish is packed with protein, healthy fats, and vitamins, making it a balanced meal to start your day or enjoy as a light meal anytime.

Ingredients

• 4 large eggs
• 1 ripe avocado, diced
• 1 medium tomato, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish – such as parsley or chives)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Crack the eggs into a bowl and whisk them until well combined. Season with salt and pepper.
3. Pour the eggs into the skillet and cook, stirring gently with a spatula, until the eggs are scrambled and cooked through, about 3-4 minutes.
4. Once the eggs are cooked, remove them from the skillet and set them aside.
5. In the same skillet, briefly heat the diced tomatoes for about 1 minute to warm them through.
6. Serve the scrambled eggs with diced avocado and tomatoes on top, garnishing with fresh herbs if desired.

These dairy-free scrambled eggs with avocado and tomato are a wholesome and satisfying dish that’s full of flavor and nutrients. The creamy avocado adds a rich texture to the eggs, while the tomatoes offer a refreshing contrast. It’s a simple and versatile recipe that can be customized with additional toppings like salsa, hot sauce, or fresh greens. Whether served for breakfast, brunch, or a quick lunch, this dish is sure to keep you feeling full and energized.

Dairy-Free Poached Eggs with Roasted Vegetables

Dairy-free poached eggs with roasted vegetables is a hearty and nutrient-dense meal that’s perfect for a wholesome breakfast or lunch. The soft, runny poached eggs are complemented by the caramelized flavors of roasted vegetables, making for a well-rounded dish that’s full of color and flavor. This recipe is versatile and can be made with your favorite vegetables, offering a great way to incorporate more plant-based foods into your diet.

Ingredients

• 4 large eggs
• 1 cup diced sweet potatoes
• 1 cup diced zucchini
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the vegetables are tender and lightly caramelized.
3. While the vegetables are roasting, bring a pot of water to a simmer. Carefully crack the eggs into small bowls or ramekins. Gently slide the eggs into the simmering water, cooking for 3-4 minutes, or until the whites are set and the yolks remain soft.
4. Once the vegetables are done, remove them from the oven and divide them among plates. Top with poached eggs.
5. Garnish with fresh parsley and serve immediately.

This dairy-free poached eggs with roasted vegetables is a flavorful, well-balanced dish that provides a good mix of protein, healthy fats, and fiber. The richness of the poached eggs pairs beautifully with the caramelized vegetables, making for a delicious and satisfying meal. It’s a great option for those who enjoy hearty, nutrient-dense meals, and it’s easy to customize by using your favorite vegetables or adding a sprinkle of your favorite seasoning. This dish is perfect for any time of day and is sure to leave you feeling nourished and content.

Dairy-Free Egg and Mushroom Stir-Fry

This dairy-free egg and mushroom stir-fry is a quick and easy dish that’s perfect for a light meal. The earthy mushrooms add depth and umami to the scrambled eggs, creating a savory and satisfying combination. With a touch of soy sauce and garlic, this stir-fry is bursting with flavor and is a great way to enjoy a simple yet delicious meal without any dairy.

Ingredients

• 4 large eggs
• 1 cup mushrooms, sliced (button mushrooms or cremini work well)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish – such as cilantro or parsley)

Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and begin to brown.
2. Add the minced garlic and cook for another minute until fragrant.
3. In a bowl, whisk the eggs with salt and pepper, then pour them into the skillet with the mushrooms.
4. Scramble the eggs gently with a spatula, cooking until they are set and fully scrambled.
5. Drizzle the soy sauce over the eggs and mushrooms, stirring to combine.
6. Garnish with fresh herbs if desired and serve immediately.

This dairy-free egg and mushroom stir-fry is a deliciously savory dish that’s quick to prepare and full of flavor. The mushrooms provide an earthy, umami-rich backdrop to the creamy scrambled eggs, while the soy sauce adds an extra layer of depth. It’s a versatile dish that can be enjoyed on its own or paired with rice or noodles for a more substantial meal. Whether you’re looking for a light breakfast or a quick dinner, this stir-fry is a satisfying and nutritious option.

Dairy-Free Veggie and Egg Casserole

This dairy-free veggie and egg casserole is a savory, nutrient-packed dish that’s perfect for meal prep or a cozy brunch. Filled with colorful vegetables like bell peppers, onions, and spinach, this casserole is a great way to get your daily dose of veggies along with protein-rich eggs. The recipe is dairy-free, making it suitable for those with dietary restrictions, and it can be easily customized with your favorite vegetables or herbs.

Ingredients

• 6 large eggs
• 1 cup bell peppers, diced
• 1/2 cup red onion, diced
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the bell peppers, onion, mushrooms, and spinach, sautéing for about 5-6 minutes until the vegetables are softened and fragrant.
3. In a large bowl, whisk the eggs with garlic powder, salt, and pepper.
4. Add the sautéed vegetables into the bowl with the eggs and mix to combine.
5. Pour the egg and vegetable mixture into the prepared baking dish and spread it out evenly.
6. Bake for 25-30 minutes or until the eggs are set and slightly golden on top.
7. Garnish with fresh parsley and serve warm.

This dairy-free veggie and egg casserole is a great meal option that’s both nutritious and satisfying. The combination of eggs and a variety of vegetables offers a balance of protein, vitamins, and fiber, making it an excellent choice for any meal of the day. Whether you’re feeding a crowd or prepping meals for the week, this casserole is a versatile and easy recipe to keep on hand. You can easily modify it by adding your favorite veggies or even some dairy-free cheese for extra richness.

Dairy-Free Spicy Egg Tacos

These dairy-free spicy egg tacos are packed with flavor, thanks to the combination of scrambled eggs, spicy salsa, and crispy tortillas. Perfect for a quick breakfast or a fun dinner, these tacos are both satisfying and easy to prepare. The heat from the salsa is balanced by the creamy eggs, and the tortillas provide a crispy texture, making every bite delicious and enjoyable.

Ingredients

• 4 large eggs
• 1/4 cup salsa (choose your preferred heat level)
• 4 small corn tortillas
• 1 tablespoon olive oil
• 1/2 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1/2 avocado, sliced
• Salt and pepper, to taste

Instructions

1. In a skillet, heat olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.
2. Crack the eggs into a bowl, whisk with a pinch of salt and pepper, and pour into the skillet with the onions. Scramble the eggs until fully cooked, about 3-4 minutes.
3. Add the salsa to the scrambled eggs and stir to combine, letting the eggs absorb the flavor of the salsa.
4. Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
5. Spoon the scrambled eggs onto each tortilla and top with avocado slices and chopped cilantro.
6. Serve immediately, and add extra salsa or hot sauce if desired for more heat.

These dairy-free spicy egg tacos are a fun and flavorful meal that’s simple to make but full of taste. The creamy scrambled eggs paired with spicy salsa and the crunch of fresh toppings create a satisfying combination that can be enjoyed any time of day. They’re customizable with different salsas, veggies, or even dairy-free cheese, so you can make them as mild or as spicy as you like. These tacos are a great option for breakfast or dinner and will quickly become a go-to favorite.

Dairy-Free Baked Eggs with Roasted Tomatoes

Baked eggs with roasted tomatoes is a simple, yet elegant dish that’s perfect for breakfast, brunch, or a light dinner. The eggs are baked in the oven with sweet, roasted tomatoes, creating a comforting meal that’s both satisfying and flavorful. With just a few ingredients, this dish is easy to prepare, and the natural sweetness of the tomatoes pairs beautifully with the richness of the eggs.

Ingredients

• 4 large eggs
• 1 pint cherry or grape tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the halved tomatoes with olive oil, salt, pepper, and dried oregano. Spread them out in a small baking dish.
3. Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are tender and lightly caramelized.
4. Make four small wells in the roasted tomatoes and crack an egg into each well.
5. Return the dish to the oven and bake for an additional 10-12 minutes, or until the eggs are cooked to your desired doneness.
6. Garnish with fresh basil and serve warm with toasted bread.

Dairy-free baked eggs with roasted tomatoes is a simple yet flavorful dish that’s both light and nourishing. The roasted tomatoes bring a natural sweetness and depth of flavor to the eggs, making this meal both comforting and satisfying. It’s an easy-to-make, low-maintenance recipe that’s perfect for a busy morning or a relaxed evening. Whether you enjoy it with toast or as-is, this dish is a delicious way to enjoy eggs in a dairy-free, vegetable-packed meal.

Note: More recipes are coming soon!