Breakfast casseroles have always been a go-to in my family, especially on busy weekday mornings. Growing up, my mom used to make this cheesy potato and egg casserole every Sunday, and we’d reheat it throughout the week. When I discovered I couldn’t tolerate dairy, I worried I’d have to say goodbye to those comforting breakfasts. Thankfully, I’ve found ways to recreate those same flavors and textures without a drop of dairy, and this dairy-free breakfast casserole has become a staple in my home.
This recipe isn’t just dairy-free; it’s also gluten-free and loaded with wholesome vegetables, making it perfect for anyone looking for gluten-free dairy-free recipes for breakfast. The best part? It’s versatile, so you can swap in your favorite ingredients and make it your own.
Why Did I Start Cooking Dairy Free More and More?
If you’re here, chances are you or someone in your household avoids dairy.
For me, it started with persistent bloating and skin issues. Once I cut out dairy, my energy improved, and my skin cleared up.
But as someone who loved creamy sauces and cheesy casseroles, I had to get creative. Luckily, there are now so many great cheese alternatives and dairy-free cream cheese options that you don’t have to miss out on comfort food like this.
Ingredients You’ll Need
Here’s what you’ll need to whip up this easy, delicious casserole:
- Olive oil
- 3 cups peeled and sliced zucchinis
- handful of cherry tomatoes or small tomatoes cut in halves
- 1/3 cup diced green onion
- 1 heaping cup fresh spinach, loosely chopped
- 1/4 cup chopped fresh dill (swap for basil or parsley if you prefer)
- 10 free-range eggs
- 1/4 cup water or canned coconut milk for creaminess (optional)
- 3/4 cup shredded dairy-free cheese alternative (mozzarella or cheddar-style works best)
- 1/4 cup dairy-free cream cheese (optional but adds a luxurious texture)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
How to Make a Dairy-Free Breakfast Casserole
Step 1: Cut Zucchinis and Prepare Tomatoes
Preheat your oven to 375°F and line a 9×13-inch baking dish with parchment paper. Line the bottom of the dish with a layer of zucchinis. Add a pinch of salt and spices. Mix tomatoes and the rest of the zucchini, distribute all over the dish.
Step 2: Prepare the Egg Mixture
Crack the eggs into a large bowl and whisk them with water or coconut milk. Add the green onion, spinach, dill, and a sprinkle of salt and pepper. If you’re using dairy-free cream cheese, stir it in at this stage for added creaminess.
Step 3: Add Cheese Alternatives
Stir in the shredded dairy-free cheese alternative. Brands like Daiya or Violife work great, but you can also experiment with cashew-based cheeses if you prefer something homemade.
Step 4: Combine and Bake
Pour the egg mixture over them and give everything a quick stir to combine. Place the dish back in the oven and bake for 12-15 minutes, or until the eggs are set and the casserole feels firm to the touch.
Customize Your Casserole
When I first started making this recipe, I stuck to the basics: eggs, and whatever veggies I had on hand. But one weekend, I decided to mix in some dairy-free cream cheese, and it was a game-changer. The creamy texture reminded me of the casseroles I grew up eating, and it added a richness that my husband couldn’t get enough of.
Another time, I swapped the bell peppers for mushrooms and added some crumbled turkey sausage for a heartier version. My kids loved it, and I felt good knowing they were starting their day with a protein-packed, veggie-loaded meal.
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If you are still looking for more ideas for Healthy Breakfast, then follow THIS POST.