Need a delicious dairy-breakfast casserole? Make this one! This gluten-free, dairy-free breakfast casserole is protein-packed and loaded with plenty of vegetables.
Jump to:
This veggie-packed dairy-free breakfast casserole is the perfect dish to make for any occasion. It is gluten-free, meat-free, and is a family-friendly breakfast anyone can enjoy.
❤️ Why You Will Love This Recipe
You will love this dairy-free breakfast casserole because:
- It is easy to make.
- The breakfast dish can be made ahead of time and reheated.
- A great breakfast dish that you can also serve for brunch or lunch.
- It is dairy-free, gluten-free, meat-free, and vegetarian.
- This breakfast casserole is healthier than a traditional casserole loaded with cheese, cream, and butter.
👛 Cost to Make
Estimated cost = $11.65 or $2.90 a serve
🥘 Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Eggs - use large eggs with an average weight of 56 grams (2 ounces).
Silken tofu - we used silken tofu as a replacement for cream and to reduce the number of eggs in the casserole. You can't even taste the silken tofu in the finished dish.
Potato - we used roasted sweet potato for this recipe but you could use another variety. You could even use leftover potatoes in this dish.
Vegetables - spinach leaves, leek, capsicum (bell pepper), spring onion (green onion), and leek.
Milk - we used unsweetened soya milk, but you could use your favorite plant milk.
Dairy-free cheese - we used a dairy-free mozzarella-style cheese but use whatever plant-based cheese you have on hand.
Seasonings and Flavorings - salt, pepper, onion powder, garlic powder, and dried parsley.
🍽 Equipment
You will need a small blender to puree the silken tofu.
🍳 Instructions
The day before
Step 1 - Peel and dice the sweet potato into small cubes and toss with 2 teaspoons of olive oil, salt, and pepper.
Transfer the potatoes to a baking tray line with baking paper.
Bake in a preheated 200°C (390°F) oven for about 10-15 minutes or until cooked. Remove from the oven, allow to cool, and then transfer to a sealed container and store covered in the fridge.
Prepare the vegetables
Step 2 - While the potatoes are cooking, sautee the capsicum and leek, they can be cooked together in a nonstick skillet with 1 teaspoon of olive oil.
Sautee for about 3-4 minutes on medium heat. Remove from the heat, cool and transfer to a sealed container, and store covered in the fridge.
You could also chop the spinach, finely slice the spring onions, and grate the cheese, store it in the fridge, ready for the morning.
In the morning
Preheat the oven to 190°C (375°F) and grease 20 cm x 30 cm (9-inch x 13-inch) baking dish.
Step 3 - Place the silken tofu into a food processor and puree until smooth.
Step 4 - Transfer the pureed silken tofu to a large mixing bowl or jug, and add the eggs, soya milk, salt, pepper, garlic powder, onion powder, and dried parsley, and mix well.
Step 5 - Spread the cooked potatoes in an even layer on the base of the prepared casserole dish, scatter over the spinach leaves, spring onion, cooked leek, and bell pepper mixture and sprinkle over the cheese.
Step 6 - Pour the egg mixture over the vegetables into the casserole dish.
Step 7 - Use a spatula to even the surface and push the vegetables under the egg mixture.
Place into the preheated oven and bake for 25-35 minutes or until the middle of the casserole is slightly firm and spongy to the touch.
Remove and allow to stand for about 10 minutes, then cut into pieces and serve hot.
💭 Recipe Tips
Use cooked vegetables - Cook the vegetables before adding them to the dish enhances their flavors and will make the casserole taste better.
Puree the silken tofu - use a small food processor or stick blender to puree the silken tofu into a smooth paste because it is nearly impossible to make a smooth lump free mixture using a whisk or fork.
👪 Serving Size
This breakfast casserole would serve four.
🍬 Calories Per Serve
One serve of this recipe has 415 calories.
📖 Variations
Make it with pumpkin - Butternut pumpkin would make a great replacement for potato if you wanted to try something other than potato.
🌡️ Storage
Refrigerator: This casserole stores well in the fridge and can be kept for 4-5 days covered in the fridge
Meal Prepping
You can make this casserole in advance for those times you don't want to spend too much time in the kitchen like on busy weekdays, lazy Sunday mornings, or Christmas.
- You can make this casserole ahead of time and reheat individual portions in the microwave oven for about one minute. or reheat the entire casserole covered with foil in a 150°C (300°F) oven until warm.
- Or prepare the casserole, cover it, store it in the fridge overnight and bake it in the morning. You will need to add a few extra minutes to the cooking time because it is cold.
✏️ FAQ
Yes, you can, but the casserole will not taste the same. The flavor can be improved by adjusting the seasonings slightly.
Or, you could use dairy-free alternatives like soy milk, almond milk, or coconut milk.
More Easy Recipes
You might also like these easy dairy-free recipes:
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
CONNECT WITH SOYA EATS
Be sure to follow us on social media, so you never miss a post!
Facebook | Pinterest | Instagram | Twitter
📋 Recipe Card
Dairy Free Breakfast Casserole
Ingredients
- 340 grams (0.75 pounds, 3 cups) of sweet potatoes, diced
- 170 grams (6.15 ounces, 1 medium) red bell pepper, diced
- 125 grams (4.4 ounces, 1 small) leek, diced
- 1 tablespoon olive oil
- 50 grams (1.8 ounces, a heaping packed cup) of fresh spinach, roughly chopped
- 50 grams (3 small) spring onions/green onions, finely sliced
- 80 grams (2.85 ounces, ¾ cup) shredded dairy-free cheese
- 300 grams of silken tofu
- 6 large eggs
- ¼ cup soya milk or other plant milk
- ¼ teaspoon ground black pepper optional
- 1½ teaspoon salt or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
Instructions
- Some advanced preparation the day before will help to cut down cooking time in the morning.
The day before
- Peel and dice the sweet potato into small cubes and toss with 2 teaspoons of olive oil, salt, and pepper.
- Transfer the potatoes to a baking tray line with baking paper.
- Bake in a preheated 200°C (390°F) oven for about 10-15 minutes or until cooked, remove from the oven, cool, and then transfer to a sealed container and store covered in the fridge.
- While the potatoes are cooking, sautee the capsicum and leek, they can be cooked together in a nonstick skillet with 1 teaspoon of olive oil. Sautee for about 3-4 minutes on medium heat. When cooked remove from the heat, cool and transfer to a sealed container, and store covered in the fridge.
- You could also chop the spinach, finely slice the spring onions, and grate the cheese, store it in the fridge, ready for the morning.
In the morning
- Preheat the oven to 190°C (375°F) and grease 20 cm x 30 cm (9-inch x 13-inch) casserole dish.
- Spread the cooked potatoes in an even layer on the base of the prepared casserole dish, scatter over the spinach leaves, spring onion, cooked leek, and bell pepper mixture and sprinkle over the cheese.
- Place the silken tofu into a food processor and puree until smooth.
- Transfer the pureed silken tofu to a large mixing bowl or jug, add the eggs, soya milk, salt, pepper, garlic powder, onion powder, and dried parsley, and mix well.
- Pour the mixture over the vegetables into the casserole dish, then use a spatula to even out the surface.
- Place into the preheated oven and bake for 25-35 minutes or until the middle of the casserole is slightly firm and spongy to the touch.
- Remove and allow to stand for about 10 minutes, then cut into pieces and serve hot.
Notes
- You can make this casserole ahead of time and reheat individual portions in the microwave oven for about one minute. or reheat the entire casserole in a 150°C (300°F) oven until warm.
- Or make the casserole, cover it, store it in the fridge overnight and bake it in the morning. You will need to add a few extra minutes to the cooking time because it is cold.
Georgia
Made this for lunch, the family loved it. Will make again. Thanks.