This dairy free breakfast casserole with sausage and potatoes is an easy recipe to meal prep for breakfasts all week long! Made with eggs, sausage, roasted potatoes, spinach, and green onions for 8 generous servings. Whole30 compatible, paleo friendly, gluten free, & low carb option.
Having a fridge stocked with easy breakfast options is essential to any successful week!
And one of our absolute favorite ways to prepare for the week’s morning meal is with a delicious dairy free egg bake.
This one is made with a full dozen eggs, homemade breakfast sausage blend, roasted potatoes, baby spinach, and green onions. It’s packed with flavor, and makes meal prepping yummy breakfasts super simple!
The base of the casserole is made with some roasted, seasoned potatoes. They sort of stand in for the more traditional hash-brown crust, and they are SO good.
Why you’ll love this egg casserole
It is:
- Easy to make
- Hearty + filling
- Wholesome
- Perfect for meal prep
- Dairy free
- Savory
- Easily re-heated
- SUPER delicious!
Ingredients
You only need a handful of ingredients to make this yummy egg bake! And if you don’t have everything on hand there’s quite a few options for substitutions that I’ll share below.
(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)
- Yukon gold potatoes – The roasted potatoes sort of stand in for the more traditional hash-brown crust, and they are SO good. Yukon gold are my preferred choice for this delicious egg bake, but you could easily swap them for russet potatoes or sweet potatoes. For a keto friendly version of this recipe leave the potatoes out or substitute with roasted cauliflower.
- Ground pork – You could easily substitute another type of meat in place of pork. Ground chicken, turkey, beef, would all work. You could also skip the spice blend and use a pre-made sausage with the casing removed.
- A simple spice blend for the pork sausage – A simple spice blend of garlic powder, onion powder, sage, and poultry seasoning gives the skillet sausage its flavor. To kick up the heat a notch you could also add a pinch or two of chili flakes.
- Baby spinach – Or another leafy green like kale or chard.
- Green onions – I love the bright green flavor that green onions add to this egg casserole, but feel free to skip them if they’re not your thing.
- Eggs
- Non dairy milk – Really any type of non dairy milk will work – cashew milk, almond milk, coconut milk, or even unflavored Nutpods creamer.
- Nutritional yeast – Nutritional yeast is an optional ingredient, but it does add a nice “cheesy” vibe to the egg dish without adding any dairy!
- Salt and pepper
How to make
Step 1: Roast the potatoes
Preheat oven to 425.
Line a baking sheet with parchment paper for easy clean up and toss diced potatoes with avocado oil, garlic powder, sea salt, and black pepper. Spread evenly on the baking sheet and move to the oven. Roast potatoes for about 30-35 minutes – until tender and crispy.
While the potatoes roast, prep the rest of the egg casserole.
Step 2: Cook the pork sausage & spinach mixture
Add the ground pork along with the poultry seasoning, dried sage, garlic power, onion powder, and sea salt to a large skillet over medium heat. Cook, breaking up with a spatula until fully browned – about 5 minutes. If there is a lot of extra grease in the pan you can spoon it out now.
Add baby spinach and about 3/4 of the green onions to the skillet and toss until spinach is just barely wilted. Remove from the heat and set aside.
Step 3: Whisk eggs
In a large bowl whisk together the eggs, dairy free milk, nutritional yeast (if using), and sea salt until well combined.
Step 4: Assemble and bake the breakfast casserole
Grease a 9×13 casserole dish with coconut oil, ghee or avocado oil, and reduce the temperature of the oven temperature to 350 degrees.
Add the roasted potatoes to the casserole dish and spread out evenly. Top with the sausage + spinach mixture.
Pour whisked eggs evenly into the casserole dish and sprinkle the remaining green onions over the top.
Move to the oven and bake for 45-50 minutes – until the eggs are set all the way to the middle and the casserole is slightly puffed up.
Step 5: Serve!
Serve with a few slices of avocado and your favorite hot sauce and enjoy!
How to store, re-heat, and freeze this breakfast casserole
To store: This egg bake can be stored already cooked, in the refrigerator for up to a week in a sealed container. We like to cut them into portion sized sections and wrap them in tinfoil or store them in individual containers so they’re easy to grab in the morning!
To re-heat: To re-heat this breakfast casserole simply warm a piece in the microwave for a minute or so, or in the oven or toaster oven at 350 degrees until heated through.
Freezing: To freeze this breakfast casserole, wait until the casserole has cooled and cut into individual pieces. Wrap them separately and store in a freezer safe container for up to 3 months. Move to the refrigerator overnight to thaw, and then re-heat in one of the ways listed above.
Love this breakfast casserole? Here’s some other yummy dairy free breakfast recipes to try!
- Savory Breakfast Pancakes
- Homemade Breakfast Sausage Patties
- Chunky Gluten Free Granola
- Summer Frittata with Tomatoes and Fresh Herbs
- Salted Caramel Apple Overnight Oats
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Dairy Free Egg Breakfast Casserole with Sausage and Potatoes
- Total Time: 1 hour and 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This dairy free breakfast casserole with sausage and potatoes is an easy recipe to meal prep for breakfasts all week long! Made with eggs, sausage, roasted potatoes, spinach, and green onions for 8 generous servings. Whole30 compatible, paleo friendly, gluten free, & low carb option.
Ingredients
For the roasted potatoes
- 4 medium sized yukon gold potatoes, diced small
-
2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the rest of the egg casserole
- 1 pound ground pork
- 2 teaspoons avocado oil
- 1/2 teaspoon poultry seasoning or all purpose seasoning
- 1/2 teaspoon garlic powder
-
1/4 teaspoon dried sage
- 1/4 teaspoon onion powder
- 3/4 teaspoon sea salt
-
5 ounces baby spinach
-
1 bunch of green onions, thinly sliced
- 12 eggs
- 1/2 cup dairy free milk – almond, cashew, or coconut all work
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon kosher salt
To serve
- green onions
- avocado
- Your favorite hot sauce
Instructions
- Preheat oven to 425.
- Line a baking sheet with parchment paper for easy clean up and toss diced potatoes with avocado oil, garlic powder, sea salt, and black pepper. Spread evenly on the baking sheet and move to the oven. Roast potatoes for about 30-35 minutes – until tender and crispy.
- While the potatoes roast, prep the rest of the egg casserole.
- Add the ground pork along with the poultry seasoning, dried sage, garlic power, onion powder, and sea salt to a large skillet over medium heat. Cook, breaking up with a spatula until fully browned – about 5 minutes. If there is a lot of extra grease in the pan you can spoon it out now. Add baby spinach and about 3/4 of the green onions to the skillet and toss until spinach is just barely wilted. Remove from the heat and set aside.
- In a large bowl whisk together the eggs, dairy free milk, nutritional yeast (if using), and sea salt until well combined.
- Grease a 9×13 casserole dish with coconut oil, ghee or avocado oil, and reduce the temperature of the oven temperature to 350 degrees.
- Add the roasted potatoes to the casserole dish and spread out evenly. Top with the sausage + spinach mixture. Pour whisked eggs evenly into the casserole dish and sprinkle the remaining green onions over the top.
- Move to the oven and bake for 45-50 minutes – until the eggs are set all the way to the middle and the casserole is slightly puffed up.
- Serve with a few slices of avocado and your favorite hot sauce and enjoy!
Notes
To make this egg casserole low carb / keto friendly, leave out the potatoes or swap them for roasted cauliflower.
This egg bake can be stored already cooked, in the refrigerator for up to a week in a sealed container. We like to cut them into portion sized sections and wrap them in tinfoil or store them in individual containers so they’re easy to grab in the morning!
To re-heat, simply warm a piece in the microwave for a minute or so, or in the oven or toaster oven at 350 degrees until heated through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: breakfast
- Method: oven
- Cuisine: Whole30
Sarah says
This is so delicious and so easy to whip up! I’ve made it for a week ahead for me and my partner, and I’ve made it for brunch and both times it was a huge hit.
Nyssa Tanner says
Yay! That’s fantastic! I’m so happy you’ve been enjoying this one 🙂
Ingrid says
We absolutely love this breakfast casserole! Perfect weekend breakfast that keeps giving back as yummy weekday lunches. Highly recommend chili oil on top and a simple arugula salad on the side. So good!
Nyssa Tanner says
Ohh yes! Love that you love this one. And I’m team chili oil + arugula salad all day long!