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Looking for a hearty breakfast that’s both delicious and dairy-free? This Dairy Free Egg Bake Casserole is packed with protein and veggies, making it a perfect start to your day. With bell peppers and spinach, it’s colorful and nutritious. Plus, it’s super easy to whip up. Let’s get cooking!
The name of the recipe: Dairy Free Egg Bake Casserole Recipe
Ingredients:
- 12 eggs
- 1 cup unsweetened almond milk
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and almond milk.
- Add the diced bell peppers, chopped spinach, salt, and black pepper to the egg mixture. Stir to combine.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
What You Will Need
Read more: Dairy Free Baked Ziti Casserole Recipe
What you will need to make dairy free egg bake casserole
- Eggs: Provide the base, binding all ingredients together, creating a fluffy, protein-rich foundation for the casserole.
- Unsweetened almond milk: Adds creaminess without dairy, keeping the dish light and suitable for lactose-intolerant folks.
- Diced bell peppers: Bring color, crunch, and a subtle sweetness, enhancing the casserole's texture and flavor.
- Chopped spinach: Adds a nutritious, earthy element, boosting the dish with vitamins and minerals.
Tools and Instruments Required
What tools/instruments will be needed to make Dairy Free Egg Bake Casserole Recipe
- Mixing bowl: Essential for whisking together the eggs and almond milk, ensuring a smooth and consistent mixture.
- Whisk: Helps blend the eggs and almond milk thoroughly, creating a uniform base for the casserole.
- Baking dish: Holds the egg mixture while it bakes, giving the casserole its shape and structure.
- Oven: Cooks the casserole evenly, setting the eggs and browning the top to perfection.
- Knife: Necessary for dicing bell peppers and chopping spinach, ensuring even distribution of veggies in the casserole.
Dairy Free Egg Bake Casserole Recipe
A simple, delicious, and dairy-free egg bake casserole perfect for breakfast or brunch.
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Ingredients:
Main Ingredients
- 12 Eggs
- 1 cup Almond Milk unsweetened
- 1 cup Bell Peppers diced
- 1 cup Spinach chopped
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and almond milk.
- Add the diced bell peppers, chopped spinach, salt, and black pepper to the egg mixture. Stir to combine.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes:
This casserole can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Read more: Dairy Free Casserole Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 3gProtein: 12gFat: 10gSaturated Fat: 2gCholesterol: 280mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the egg mixture as directed.
- Pour into a greased baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Bake the casserole as directed.
- Allow it to cool completely.
- Cut into individual portions.
- Wrap each portion tightly in plastic wrap, then foil.
- Place wrapped portions in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Warm in the oven at 350°F (175°C) for 20 minutes or until heated through.
Using unsweetened almond milk instead of regular milk not only makes this dish dairy-free, but it also adds a subtle nutty flavor that complements the vegetables beautifully.
Frequently Asked Questions
FAQ:
Can I use a different type of milk?
Yes, any non-dairy milk like soy or oat milk works fine.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days.
Can I add other vegetables?
Absolutely, feel free to add mushrooms, onions, or tomatoes.
Can I make this ahead of time?
Yes, prepare the mixture and refrigerate overnight, then bake in the morning.
How do I know when it's done?
The top should be golden brown, and a knife inserted in the center should come out clean.
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