Dairy Free Egg Casserole
Egg casseroles are the ultimate crowd-pleasing breakfast bake, but most versions lean hard on shredded cheese and heavy cream, making them a no-go if you're avoiding dairy. This one skips all of that without sacrificing any of the richness — unsweetened oat milk steps in to give the egg custard that silky, custardy texture you want, and a touch of Dijon mustard and smoked paprika add serious depth of flavor. The filling is built on browned ground pork sausage, sautéed onion, and both red and green bell peppers cooked down until sweet and tender, so every bite is packed with savory, colorful goodness. Everything gets layered into a 9x13 baking dish and topped with the egg mixture before going into the oven for about 35 to 40 minutes until perfectly set. It slices cleanly into eight squares, making it ideal for feeding a group at brunch or meal-prepping a week's worth of satisfying breakfasts. A scatter of fresh chives on top is optional but adds a bright, fresh finish that really pulls the whole dish together.
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Learn more →Ingredients
8 servings
For the filling
- 1 tbsp olive oil
- 1 lb ground pork sausage
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the egg custard
- 10 large eggs
- 1 cup unsweetened oat milk
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (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 sausage and cook, breaking it into crumbles, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the prepared baking dish, leaving the rendered fat in the skillet.
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