What can be served alongside this Dairy-Free Breakfast Casserole?

This Breakfast Casserole is hearty enough to be served on its own; however, if you are looking for a complimentary side, consider serving the dish with fresh fruit or my Dairy-Free Strawberry Blackberry Banana Smoothie!

Can I use sweet potatoes?

Yes, you can use either sweet potato hash browns or mashed sweet potatoes in this recipe. To make your own hash browns, shred the potatoes in a food processor using the shredding disk.

Can I use tater tots?

Yes! Follow the notes for using hash browns. You'll need to pre-bake the tater tots before adding them to the casserole dish.

Dairy-Free Breakfast Casserole with Potatoes (No Cheese)

Name: Dairy-Free Breakfast Casserole with Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: Dairy-Free
Ingredients: Nonstick cooking spray; 1 tablespoon olive oil; 1 red bell pepper, cored and chopped; 1 medium onion, finely chopped; 1 cup mushrooms, sliced; 2 cloves garlic, minced; ¼ teaspoon sea salt; 1/8 teaspoon ground black pepper; 3 cups prepared dairy-free mashed potatoes (see notes for using frozen hash browns); 2 cups baby spinach, roughly chopped (about two big handfuls); 12 large eggs; 1 tablespoon chopped chives (optional, for topping)

Ingredients

Units Scale

Nonstick cooking spray
1 tablespoon olive oil
1 red bell pepper, cored and chopped
1 medium onion, finely chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
3 cups prepared dairy-free mashed potatoes (see notes for using frozen hash browns)
2 cups baby spinach, roughly chopped (about two big handfuls)
12 large eggs
1 tablespoon chopped chives (optional, for topping)

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Instructions

Preheat your oven to 375°F. Grease a 9×13 inch baking dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, heat the olive oil for a few minutes. Then, add the bell peppers, onion, mushrooms, and garlic and cook until tender, about 5 minutes.
In a large bowl, combine the sautéed vegetables with the mashed potatoes. Stir in the chopped spinach. Spread this mixture evenly in the prepared baking dish.
Next, lightly beat the eggs and pour them over the potato and vegetable mixture in the baking dish.
Bake for about 30-35 minutes, or until the eggs are set and the top is slightly golden.
Let the casserole cool for a few minutes. Garnish with fresh herbs if desired before serving.

Notes

This recipe can be doubled, but you may wish to cook it in two separate pans to ensure it gets cooked through.
To substitute frozen hash browns for the mashed potatoes, use one 26-ounce bag of frozen hash browns instead of the mashed potatoes. In this case, you’ll need to pre-bake the frozen hash browns in your pan before adding the other ingredients. Spread the frozen hash browns in your greased pan and bake at 400 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F, and top the hash browns with the sauteed veggies and then the eggs. Bake for 30-35 minutes.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Category: Casserole
Method: Oven
Cuisine: Dairy-Free
Diet: Gluten Free

Nutrition

Serving Size: 1/6 of recipe
Calories: 251
Sugar: 3.8 g
Sodium: 566.2 mg
Fat: 10.3 g
Saturated Fat: 3.5 g
Carbohydrates: 23.2 g
Fiber: 2.7 g
Protein: 15.7 g
Cholesterol: 374.1 mg