Dairy-free Breakfast Casserole

Serves 6

10 mins prep

40 mins cook

0 mins total

This dairy-free breakfast casserole is the perfect meal prep casserole dish for your christmas morning or even to prepare for an easy breakfast on the go. It’s easy to make, customizable, and perfect for a busy morning. All you need to make this breakfast casserole recipe is simple ingredients such as hashbrowns, eggs, milk and fresh veggies!

To make this dairy free breakfast casserole gluten-free, make sure to use gluten-free hash browns. You can also make it low-carb by using cauliflower hash browns. And if you want to make this hearty breakfast dairy-free, simply use dairy-free milk. When serving this delicious breakfast casserole, top with sour cream (diary free), salsa or tomatoes and avocado.

2 servings

2Cauliflower hashbrownsgluten-free, thawed if frozen

1 ⅔Eggs

¼ cupLiquid egg whites

¼ cupDairy-free milk

⅕ cupFresh diced peppersbell peppers, poblano, jalapeno, etc., sauteed beforehand

⅔ tablespoonsTaco seasoninglow sodium optional

Optional toppings: Chopped avocadosalsa, cilantro, dairy free sour cream

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Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with cooking spray.
Crumble the thawed cauliflower hashbrowns into the bottom of the baking dish, spreading them evenly.
In a large bowl, whisk together eggs, egg whites, and milk. Season with salt and pepper to taste.
Add the taco seasoning to the egg mixture and whisk well to combine.
Fold in the sauteed peppers with the egg mixture.
Pour the egg mixture over the cauliflower hashbrowns in the baking dish.
Bake for 30-35 minutes, or until the eggs are set and the center is no longer runny.
Remove from oven and let cool slightly before serving.
Garnish with your desired toppings (avocado, salsa, cilantro, sour cream) and enjoy!