Dairy Free Breakfast Casserole
This hearty, crowd-pleasing casserole layers crispy hash browns, savory crumbled breakfast sausage, and colorful bell peppers under a fluffy, golden egg custard — the kind of breakfast that makes everyone hover near the oven. Smoked paprika and garlic-sautéed onions give the filling real depth, while a touch of Dijon mustard in the egg mixture adds a subtle kick that ties everything together beautifully. The secret to keeping it rich and creamy without any dairy is a combination of plant-based milk and shredded dairy-free cheese, both of which melt right into the bake so you'd never feel like anything is missing. It cuts cleanly into eight generous squares, making it an ideal option for weekend brunches, holiday mornings, or meal-prepped breakfasts you can reheat all week. Store-bought breakfast casseroles and restaurant versions almost always sneak in butter, cream, or shredded cheese blends with hidden dairy additives, so making it yourself from scratch is genuinely the easiest way to stay worry-free. The whole thing comes together in one skillet and one baking dish, which means cleanup is minimal even when you're feeding a full table. Finish it with a scatter of fresh chives and you've got a breakfast that looks as good as it tastes.
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Learn more →Ingredients
8 servings
- 1 lb breakfast sausage, casings removed if links
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp dried oregano
- salt and pepper, to taste
- 4 cups frozen hash browns, thawed
- 10 large eggs
- 1 ½ cups dairy free milk
- 1 tsp dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 cup dairy free cheese, shredded
For serving
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the breakfast sausage and cook, breaking it into crumbles, until browned throughout with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the drippings in the skillet.
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