45+ Scrumptious Sunday Dairy-Free Egg Recipes for Your Weekend Brunch

Looking for a dairy-free breakfast or brunch idea that’s both healthy and satisfying?

Eggs are the perfect ingredient for a variety of dishes that can be enjoyed by anyone following a dairy-free diet.

Whether you’re vegan, lactose intolerant, or just looking to try something new, eggs provide an excellent source of protein and essential nutrients.

From light scrambled eggs to hearty breakfast casseroles, eggs can be prepared in countless ways to suit every taste.

This collection of 45+ Sunday dairy-free egg recipes is designed to make your weekend mornings easier, tastier, and more nutritious.

These recipes include everything from quick egg scrambles to creative frittatas, as well as egg dishes packed with fresh vegetables, herbs, and seasonings.

Whether you’re serving up a solo meal or cooking for a crowd, these recipes will add variety and flavor to your Sunday brunch without any dairy.

So, get ready to explore these mouthwatering options that will kick off your weekend right!

45+ Scrumptious Sunday Dairy-Free Egg Recipes for Your Weekend Brunch

Embracing a dairy-free lifestyle doesn’t mean you have to miss out on delicious, satisfying meals.

Eggs are an incredibly versatile ingredient, and with the right mix of spices, vegetables, and seasonings, they can be transformed into a wide range of flavorful dishes.

From light and simple egg scrambles to hearty breakfast casseroles, these 45+ Sunday dairy-free egg recipes offer endless possibilities for your weekend breakfast or brunch.

So, next time you’re planning your Sunday morning meal, turn to these creative recipes to inspire your cooking.

Whether you prefer savory or slightly sweet options, there’s something here for everyone.

Enjoy the taste of wholesome, dairy-free eggs and make your Sunday mornings even more special with these easy-to-make, nutritious dishes.

Dairy-Free Scrambled Eggs with Spinach and Avocado

Start your Sunday morning off with a healthy and delicious dairy-free version of scrambled eggs. Packed with nutrient-rich spinach and creamy avocado, this dish is a hearty and satisfying breakfast option for anyone avoiding dairy. The combination of protein from the eggs and healthy fats from avocado makes this a balanced and energizing meal to kickstart your day.

Ingredients:

• 4 large eggs
• 1 cup fresh spinach (chopped)
• 1 ripe avocado (sliced)
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)
• 1 tbsp nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Heat the olive oil or coconut oil in a large skillet over medium heat.
2. Add the spinach to the skillet and sauté for 1-2 minutes until wilted.
3. In a bowl, crack the eggs and whisk them with salt, pepper, and garlic powder (if using).
4. Pour the beaten eggs into the skillet with the spinach. Stir gently, allowing the eggs to cook slowly, occasionally scraping the cooked portions from the edges of the pan.
5. Once the eggs are cooked through, remove them from the heat and stir in the nutritional yeast if using.
6. Serve the scrambled eggs topped with fresh avocado slices.

This dairy-free scrambled eggs recipe is simple yet satisfying, offering a delicious mix of creamy avocado and savory spinach. The nutritional yeast provides a cheesy taste without any dairy, making it a perfect option for those who are lactose intolerant or following a dairy-free lifestyle. Enjoy it with a slice of whole-grain toast for a complete meal that will keep you full and energized all morning long.

Dairy-Free Egg Frittata with Mushrooms and Bell Peppers

This dairy-free egg frittata is a colorful and flavorful dish that’s perfect for a Sunday brunch. Packed with sautéed mushrooms, bell peppers, and seasoned eggs, this frittata is a satisfying and filling meal. It’s an easy-to-make dish that can be prepped in advance, making it ideal for hosting or a leisurely breakfast.

Ingredients:

• 6 large eggs
• 1/2 cup almond milk (or any other dairy-free milk)
• 1/2 cup bell peppers (diced)
• 1/2 cup mushrooms (sliced)
• 1/4 cup onions (diced)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1/4 tsp smoked paprika (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the onions, mushrooms, and bell peppers for about 5-7 minutes until they soften.
3. In a separate bowl, whisk the eggs with almond milk, salt, pepper, oregano, and smoked paprika (if using).
4. Pour the egg mixture into the skillet with the sautéed vegetables, ensuring it covers the veggies evenly.
5. Cook the frittata over medium heat for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set in the center.
7. Remove from the oven and let it cool slightly before slicing.
8. Garnish with fresh parsley and serve.

This dairy-free egg frittata is a versatile and tasty dish that can be customized with your favorite vegetables. Whether you’re hosting a brunch or preparing a quick meal for yourself, this frittata is a great option to satisfy your cravings for eggs without any dairy. The addition of almond milk makes the eggs light and fluffy, while the vegetables provide a burst of flavor and color. It’s a balanced dish that works for any time of day and can even be enjoyed as leftovers!

Dairy-Free Egg Salad with Chickpeas

This dairy-free egg salad with chickpeas is a refreshing twist on the classic egg salad. The addition of mashed chickpeas creates a creamy, protein-packed base, while the hard-boiled eggs give it a rich texture and flavor. Perfect for a light lunch or as a filling for sandwiches or wraps, this dish is easy to prepare and completely dairy-free.

Ingredients:

• 4 large eggs (hard-boiled)
• 1/2 cup canned chickpeas (drained and mashed)
• 1 tbsp Dijon mustard
• 2 tbsp dairy-free mayonnaise
• 1 tbsp lemon juice
• 1/4 cup celery (chopped)
• 1/4 cup red onion (chopped)
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Begin by hard-boiling the eggs: place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for 10-12 minutes. Cool, peel, and chop the eggs.
2. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.
3. Add the chopped eggs to the mashed chickpeas and gently combine.
4. Stir in the Dijon mustard, dairy-free mayonnaise, lemon juice, celery, and red onion. Mix well.
5. Season with salt and pepper to taste.
6. Garnish with fresh dill if desired and serve chilled.

This dairy-free egg salad with chickpeas offers a unique and flavorful alternative to traditional egg salad. The chickpeas add a creamy texture and extra protein, making it a filling and nutritious option for lunch. The combination of mustard, lemon, and fresh veggies adds brightness and crunch, while the eggs bring richness to the dish. It’s perfect for those avoiding dairy but still craving the classic comfort of an egg salad. Serve it on a bed of greens, in a sandwich, or with crackers for a satisfying meal.

Dairy-Free Poached Eggs on Toast with Avocado

A light yet satisfying breakfast option, poached eggs on toast with avocado is a delicious and nutrient-packed meal. The creamy avocado provides healthy fats while the poached eggs deliver a rich and velvety texture. This recipe is dairy-free, simple to make, and perfect for those looking for a balanced start to their Sunday.

Ingredients:

• 2 large eggs
• 2 slices of whole grain bread (or your choice of dairy-free bread)
• 1 ripe avocado
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp chili flakes (optional)
• Fresh herbs like parsley or cilantro (optional)

Instructions:

1. Begin by bringing a pot of water to a gentle simmer. Add a splash of vinegar (optional, helps the eggs hold their shape) and gently crack the eggs into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.
2. While the eggs are poaching, toast the slices of bread and spread a little olive oil on top for extra flavor.
3. Mash the avocado in a small bowl and season with salt, pepper, and chili flakes if using.
4. Once the eggs are poached, remove them from the water and gently place them on top of the toasted bread.
5. Top with a generous spread of mashed avocado and garnish with fresh herbs.

This dairy-free poached eggs on toast with avocado is a wholesome and satisfying breakfast. The creamy avocado complements the rich poached eggs, creating a delicious combination that will leave you feeling nourished and energized. The addition of fresh herbs and chili flakes gives the dish extra flavor and freshness, making it perfect for a Sunday morning treat or a light brunch. Pair it with a cup of coffee or a fresh juice for a complete meal.

Dairy-Free Shakshuka

Shakshuka is a Middle Eastern dish where eggs are poached in a spicy tomato sauce, and it’s just as delicious when made dairy-free! This hearty and flavorful dish is perfect for Sunday brunch or a special breakfast with friends and family. With its vibrant combination of tomatoes, bell peppers, and warm spices, this dish is sure to impress.

Ingredients:

• 4 large eggs
• 2 cups canned diced tomatoes
• 1/2 onion (chopped)
• 1 bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp chili flakes (optional for heat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onions and bell peppers, cooking until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, coriander, and chili flakes (if using) to the skillet, and sauté for another minute until fragrant.
3. Pour in the diced tomatoes, season with salt and pepper, and bring the sauce to a simmer. Let it cook for 10-12 minutes until the sauce thickens.
4. Create small wells in the tomato sauce with a spoon, and gently crack the eggs into each well.
5. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are poached to your liking.
6. Garnish with fresh cilantro or parsley and serve immediately with crusty bread.

This dairy-free shakshuka is a bold and flavorful dish that’s packed with spices and wholesome ingredients. The poached eggs in the tomato sauce create a rich and savory combination, making it an irresistible meal for any brunch or breakfast. The addition of fresh herbs adds a burst of freshness, and pairing it with crusty bread ensures you don’t miss out on any of the delicious sauce. Perfect for sharing with loved ones, this dish will become a weekend favorite!

Dairy-Free Veggie Omelette

A classic veggie omelette gets a dairy-free makeover in this delicious and healthy recipe. Packed with colorful vegetables like bell peppers, spinach, and onions, this omelette is full of flavor and protein, making it an ideal choice for a satisfying breakfast or lunch. With its fluffy texture and vibrant ingredients, it’s the perfect meal for a nourishing Sunday.

Ingredients:

• 3 large eggs
• 1/4 cup diced bell peppers (any color)
• 1/4 cup chopped spinach
• 1/4 cup onions (diced)
• 1/4 cup mushrooms (sliced)
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• 1/4 tsp turmeric (optional, for color)
• Fresh herbs for garnish (optional)

Instructions:

1. In a bowl, whisk the eggs with salt, pepper, and turmeric (if using). Set aside.
2. Heat the olive oil or coconut oil in a skillet over medium heat. Add the onions, bell peppers, mushrooms, and spinach. Sauté for 5-7 minutes until the vegetables soften and the spinach wilts.
3. Pour the whisked eggs over the cooked vegetables in the skillet. Let the eggs cook undisturbed for about 3-4 minutes until the edges begin to set.
4. Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
5. Once the eggs are set, carefully fold the omelette in half and cook for an additional 1-2 minutes.
6. Garnish with fresh herbs and serve immediately.

This dairy-free veggie omelette is a delicious and wholesome way to enjoy a satisfying breakfast or brunch. The combination of sautéed vegetables and fluffy eggs provides a nutrient-packed meal, and the turmeric adds a beautiful golden color. It’s a versatile recipe that can be customized with your favorite veggies and herbs, making it a great choice for any Sunday morning. Serve it with a side of fresh fruit or avocado for an extra boost of flavor and nutrients!

Dairy-Free Sweet Potato Hash with Fried Eggs

This dairy-free sweet potato hash with fried eggs is a hearty, flavorful, and nutritious breakfast that will keep you full for hours. The roasted sweet potatoes, sautéed onions, and bell peppers provide a savory base, while the fried eggs add protein and richness. This dish is perfect for those looking for a wholesome, satisfying meal without any dairy.

Ingredients:

• 2 medium sweet potatoes (peeled and diced)
• 1/2 onion (diced)
• 1 bell pepper (diced)
• 2 tbsp olive oil
• 2 large eggs
• Salt and pepper to taste
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, paprika, and garlic powder. Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
3. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.
4. Once the sweet potatoes are done, add them to the skillet with the onions and bell peppers, stirring to combine. Let them cook for another 5 minutes to allow the flavors to meld.
5. In a separate pan, fry the eggs to your preferred doneness.
6. Serve the sweet potato hash topped with the fried eggs and garnish with fresh parsley or cilantro.

This dairy-free sweet potato hash with fried eggs is a filling and nutritious breakfast that’s both hearty and satisfying. The sweetness of the roasted sweet potatoes pairs perfectly with the savory vegetables, and the fried eggs add a rich touch to the dish. It’s an ideal meal for those who want a wholesome breakfast that’s both flavorful and packed with protein. Serve it on a lazy Sunday for a comforting yet nourishing meal that will set you up for the day ahead.

Dairy-Free Egg and Veggie Breakfast Burrito

A dairy-free egg and veggie breakfast burrito is the perfect portable breakfast for busy Sundays. Packed with scrambled eggs, sautéed vegetables, and seasoned with zesty spices, this burrito is flavorful, satisfying, and easy to prepare. It’s a great option for those who want a hearty meal that’s both dairy-free and customizable.

Ingredients:

• 4 large eggs
• 1/2 cup bell peppers (chopped)
• 1/2 cup onions (chopped)
• 1/4 cup spinach (chopped)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 large whole wheat tortillas (or gluten-free tortillas)
• Salsa or guacamole (optional, for topping)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions and bell peppers and sauté until softened, about 5-7 minutes.
2. Add the spinach to the skillet and cook for another 1-2 minutes until wilted.
3. In a separate bowl, whisk the eggs with salt, pepper, cumin, and chili powder. Pour the beaten eggs into the skillet with the vegetables and scramble until the eggs are fully cooked, about 3-4 minutes.
4. Warm the tortillas in a dry pan or microwave for 10-15 seconds.
5. Divide the egg and veggie mixture between the two tortillas, and top with salsa or guacamole if desired.
6. Fold the sides of the tortillas in and roll them up into burritos. Serve immediately.

This dairy-free egg and veggie breakfast burrito is a delicious and satisfying way to start your Sunday. Packed with protein from the eggs and plenty of veggies for added nutrients, it’s the perfect handheld breakfast that’s both filling and flavorful. You can customize the fillings with your favorite vegetables, adding extra flavor and nutrition. Whether you’re enjoying it at home or on the go, this burrito is a hearty and satisfying meal that will keep you energized all day long.

Dairy-Free Baked Avocado Eggs

Baked avocado eggs are a delicious and healthy breakfast option that combines creamy avocado with perfectly baked eggs. This dairy-free recipe is simple to make and packed with healthy fats, protein, and fiber. It’s a great dish to enjoy on a relaxed Sunday morning or when you’re craving something light yet filling.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• 1/2 tsp paprika or chili powder (optional)
• Fresh herbs for garnish (parsley, cilantro, or chives)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Use a spoon to scoop out a little bit of the flesh to make room for the egg.
3. Place the avocado halves in a baking dish, ensuring they are stable and won’t tip over.
4. Crack one egg into the center of each avocado half, being careful not to break the yolk.
5. Season the eggs with salt, pepper, and paprika or chili powder for extra flavor.
6. Bake the avocados for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh herbs before serving.

Dairy-free baked avocado eggs are a delightful and nutritious breakfast option. The creamy avocado pairs beautifully with the richness of the baked egg, making each bite satisfying and flavorful. The paprika or chili powder adds a subtle kick, while the fresh herbs bring brightness to the dish. This recipe is perfect for a Sunday brunch or as a healthy meal any time of the day. It’s a simple yet elegant dish that will leave you feeling nourished and energized.

Dairy-Free Scrambled Eggs with Spinach and Mushrooms

Scrambled eggs with spinach and mushrooms is a classic and nutritious breakfast that’s both dairy-free and packed with flavor. The soft scrambled eggs are complemented by the earthy mushrooms and fresh spinach, creating a satisfying and light meal. This recipe is quick, easy to make, and full of healthy ingredients, making it perfect for a nourishing start to your Sunday.

Ingredients:

• 4 large eggs
• 1/2 cup mushrooms (sliced)
• 1 cup fresh spinach (roughly chopped)
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Heat the olive oil or coconut oil in a skillet over medium heat. Add the sliced mushrooms and cook until they soften and brown, about 5 minutes.
2. Add the chopped spinach to the pan and cook for another 1-2 minutes, until wilted.
3. In a bowl, whisk the eggs with a pinch of salt, pepper, and garlic powder (if using).
4. Pour the whisked eggs over the spinach and mushrooms in the skillet. Stir gently, cooking until the eggs are softly scrambled, about 3-4 minutes.
5. Garnish with fresh herbs and serve immediately.

Dairy-free scrambled eggs with spinach and mushrooms is a light yet satisfying breakfast that’s packed with flavor and nutrition. The tender mushrooms and fresh spinach provide a savory base, while the scrambled eggs offer a rich and fluffy texture. This dish is not only quick and easy to prepare, but it’s also versatile—feel free to add your favorite herbs or spices for an extra kick. Perfect for a relaxed Sunday morning, this recipe is both delicious and wholesome.

Dairy-Free Eggplant and Tomato Frittata

This dairy-free eggplant and tomato frittata is a savory, vegetable-packed dish that makes for a wonderful brunch or breakfast. The combination of tender eggplant, juicy tomatoes, and fluffy eggs creates a delicious and satisfying frittata. It’s perfect for those who enjoy a veggie-rich breakfast and want something easy to prepare in the oven.

Ingredients:

• 6 large eggs
• 1 medium eggplant (diced)
• 2 tomatoes (chopped)
• 1/4 cup fresh basil (chopped)
• 1 tbsp olive oil
• 1/2 onion (chopped)
• 1 clove garlic (minced)
• Salt and pepper to taste
• 1/4 tsp dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the onions and garlic, cooking until softened, about 3-4 minutes.
2. Add the diced eggplant to the skillet and cook for another 5-7 minutes until the eggplant softens and begins to brown.
3. Add the chopped tomatoes, basil, oregano, salt, and pepper. Cook for another 3-4 minutes until the tomatoes soften.
4. In a bowl, whisk the eggs and pour them into the skillet over the vegetable mixture. Stir gently to distribute the vegetables evenly.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and slightly golden around the edges.
6. Slice and serve warm.

This dairy-free eggplant and tomato frittata is an easy-to-make, vegetable-packed dish that’s both healthy and delicious. The tender eggplant and juicy tomatoes infuse the eggs with flavor, creating a hearty and satisfying meal. This frittata is a perfect option for brunch or breakfast on Sunday, and it’s a great way to enjoy fresh, seasonal vegetables. Plus, it can be enjoyed warm or at room temperature, making it a great option for leftovers or a light lunch.

Dairy-Free Avocado and Egg Breakfast Bowl

For a quick, nutritious, and dairy-free breakfast, try this avocado and egg breakfast bowl. The creamy avocado, paired with a perfectly cooked fried or poached egg, creates a rich and satisfying combination. With a base of quinoa or brown rice, this bowl offers a balance of healthy fats, protein, and fiber, making it a great option for a hearty and nourishing Sunday morning.

Ingredients:

• 2 large eggs
• 1/2 cup cooked quinoa or brown rice
• 1 ripe avocado (sliced)
• 1 tbsp olive oil (for frying the eggs)
• Salt and pepper to taste
• 1/4 tsp paprika or chili powder (optional)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Cook the quinoa or brown rice according to package instructions, and place it as the base in two bowls.
2. Heat olive oil in a skillet over medium heat. Crack the eggs into the pan and cook to your desired level of doneness (fried or poached works well). Season with salt, pepper, and paprika or chili powder for extra flavor.
3. Slice the avocado and arrange it on top of the quinoa or rice.
4. Once the eggs are cooked, place them on top of the avocado and grain base.
5. Garnish with fresh cilantro or parsley and serve immediately.

This dairy-free avocado and egg breakfast bowl is a nourishing and satisfying meal to start your Sunday. With its combination of creamy avocado, protein-packed eggs, and fiber-rich quinoa or brown rice, this dish is both filling and wholesome. The addition of paprika or chili powder adds an extra kick, while fresh herbs brighten the dish. Whether you enjoy it for breakfast, brunch, or even lunch, this breakfast bowl is the perfect way to fuel your day with nutritious ingredients.

Dairy-Free Egg and Avocado Toast

Dairy-free egg and avocado toast is a quick, nutritious, and satisfying breakfast that combines creamy avocado and a perfectly fried egg on a slice of whole-grain or gluten-free toast. The richness of the egg and avocado makes for a delicious contrast, while the toast adds a satisfying crunch. This recipe is perfect for a Sunday morning when you want something easy yet full of flavor.

Ingredients:

• 2 large eggs
• 2 slices of whole-grain or gluten-free bread
• 1 ripe avocado
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp lemon juice (optional)
• Fresh herbs for garnish (such as parsley or chives)

Instructions:

1. Toast the slices of bread until crispy and golden brown.
2. While the bread is toasting, heat a non-stick pan over medium heat and cook the eggs to your desired doneness (fried, poached, or scrambled). Season with salt and pepper.
3. Mash the avocado in a bowl with a pinch of salt, pepper, and lemon juice for added freshness.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Top each toast with a cooked egg and garnish with red pepper flakes and fresh herbs.
6. Serve immediately for a satisfying breakfast.

Dairy-free egg and avocado toast is the perfect combination of rich, creamy avocado and protein-packed eggs, all on a crispy toast base. It’s a simple yet satisfying meal that’s full of healthy fats, fiber, and protein, making it an ideal breakfast for a nourishing start to your Sunday. You can easily customize it with different seasonings or toppings, such as tomatoes, arugula, or a drizzle of hot sauce. Quick to make and incredibly tasty, it’s a go-to recipe for busy mornings or leisurely weekends.

Dairy-Free Spinach and Egg Breakfast Casserole

A dairy-free spinach and egg breakfast casserole is an excellent choice for a crowd-pleasing Sunday brunch. Packed with nutrient-dense spinach and fluffy eggs, this casserole is baked to perfection, making it both easy to prepare and delicious. It’s a versatile dish that can be served on its own or alongside other breakfast favorites, perfect for those who want a hearty, dairy-free option.

Ingredients:

• 8 large eggs
• 2 cups fresh spinach (chopped)
• 1/2 onion (chopped)
• 1 bell pepper (chopped)
• 1/4 cup dairy-free milk (almond, oat, or coconut)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with olive oil or non-stick spray.
2. Heat olive oil in a skillet over medium heat and sauté the onions and bell peppers until softened, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
4. In a large bowl, whisk together the eggs, dairy-free milk, salt, pepper, garlic powder, and oregano.
5. Add the cooked vegetables to the egg mixture and stir to combine.
6. Pour the egg and vegetable mixture into the prepared baking dish and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Garnish with fresh herbs, if desired, and serve warm.

This dairy-free spinach and egg breakfast casserole is the perfect solution for a nutritious, crowd-pleasing Sunday brunch. The combination of fluffy eggs and sautéed vegetables creates a flavorful, satisfying meal that’s both filling and healthy. Whether served on its own or paired with a side of fruit or toast, this casserole will be a hit at your next gathering. It’s easy to prepare, full of vitamins and minerals from the spinach, and customizable with additional vegetables or herbs. This recipe is a great way to make the most of your Sunday morning.

Dairy-Free Shakshuka with Spiced Eggs

Dairy-free shakshuka with spiced eggs is a bold and flavorful Middle Eastern-inspired dish that’s perfect for a weekend breakfast. It consists of eggs poached in a rich, spiced tomato sauce, typically served with crusty bread for dipping. This version is dairy-free yet still packs plenty of flavor with cumin, paprika, and chili flakes, making it a fantastic dish for a leisurely Sunday brunch.

Ingredients:

• 4 large eggs
• 1 can (14 oz) crushed tomatoes
• 1/2 onion (diced)
• 1 bell pepper (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Crusty bread for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add the minced garlic, cumin, paprika, and chili flakes (if using) to the skillet and cook for an additional 1-2 minutes, stirring to combine the spices.
3. Pour in the crushed tomatoes and season with salt and pepper. Stir well and let the sauce simmer for 10-12 minutes, allowing it to thicken slightly.
4. Create small wells in the sauce with a spoon and crack the eggs into the wells. Cover the skillet and cook for 5-7 minutes, or until the eggs are poached to your liking (you can cover it for a firmer egg or leave it uncovered for a runnier yolk).
5. Garnish with fresh cilantro or parsley and serve with crusty bread for dipping.

Dairy-free shakshuka with spiced eggs is a vibrant and hearty dish that brings a wealth of flavor to your Sunday breakfast. The poached eggs in the rich tomato sauce absorb the aromatic spices, creating a delightful combination of textures and tastes. The dish is best served with a side of warm, crusty bread to scoop up the sauce and eggs, making it a satisfying meal. Whether you enjoy it with family or friends, this shakshuka recipe is sure to brighten up your Sunday morning and offer a taste of something new and exciting.

Note: More recipes are coming soon!