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Dairy Free Egg Bake Casserole Recipe
A simple, delicious, and dairy-free egg bake casserole perfect for breakfast or brunch.
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Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course
Breakfast, Brunch
Cuisine
American
Servings
6
servings
Calories
150
kcal
Equipment
Oven
Baking Dish
Mixing bowl
Ingredients:
1x
2x
3x
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.
Nutrition value:
Calories:
150
kcal
Carbohydrates:
3
g
Protein:
12
g
Fat:
10
g
Saturated Fat:
2
g
Cholesterol:
280
mg
Sodium:
400
mg
Potassium:
200
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
500
IU
Vitamin C:
30
mg
Calcium:
100
mg
Iron:
2
mg
Keywords:
Keyword
Casserole, Dairy Free, Egg Bake
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