Description
A hearty breakfast casserole that’s dairy-free and packed with flavor.
Ingredients
Scale
- 6 large eggs
- 1 cup dairy-free milk
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup diced mushrooms
- 1 cup diced cooked sausage (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté onions, bell peppers, and mushrooms until soft.
- Add cooked sausage if using and stir.
- In a bowl, whisk eggs, dairy-free milk, salt, and pepper.
- Pour the egg mixture over the sautéed vegetables.
- Transfer to a greased baking dish.
- Bake for 25-30 minutes or until set.
- Let cool slightly before serving.
Notes
- Use any vegetables you prefer.
- For a vegan option, replace eggs with tofu.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
Keywords: breakfast casserole dairy free, egg bake, dairy-free breakfast