How to Make the Easiest Most Delicious Breakfast Casserole | Dairy Free Breakfast Casserole

Dice half a pack of bacon and add it to a preheated cast iron pan.

Cook the diced bacon until it crisps up, then remove it from the pan and place it in a paper towel-lined bowl to drain.

Remove some excess fat from the pan and add breakfast sausage, breaking it down and seasoning with 1 teaspoon of sage.

Cook the sausage until fully cooked, then remove it from the pan and add it to the bowl with the bacon.

In a large mixing bowl, crack 10 eggs and add 1 cup of almond milk, 1 tablespoon of garlic powder, 1 teaspoon of salt, and 1 tablespoon of black pepper. Whisk until well combined.

In a smaller mixing bowl, combine 20 oz of shredded hash brown potatoes with the cooked bacon and sausage.

Add 1 cup of dairy-free shredded cheddar cheese and 1/4 cup of chopped green onions to the potato mixture and mix until well combined.

Grease a large baking dish with 1-2 tablespoons of dairy-free butter using a brush.

Transfer the hash brown, meat, and cheese mixture into the greased baking dish and flatten it into an even layer.

Pour the beaten egg mixture evenly across the potato mixture and give it a little shake to settle the eggs.

Cover the baking dish with foil and bake in a preheated 350°F oven for about 30 minutes.

After 30 minutes, remove the foil and sprinkle another cup of dairy-free shredded cheddar cheese on top.

Return the casserole to the oven for an additional 15 to 25 minutes, or until the cheese is melted and the eggs have set completely.

Let the casserole set for about 5 minutes before slicing it into about eight pieces.

Scoop out a slice and garnish with freshly chopped green onions.

Equipment Needed

Spice Level:

Dietary

Allergens