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Home » Soy Based Recipes » Tofu Recipes » Silken Tofu Recipes

Dairy Free Breakfast Casserole

Published: Oct 16, 2022 · Modified: Dec 18, 2022 by Harriet Britto · 1 Comment

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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.

Vegetable breakfast casserole on a white plate.
Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • Ingredients
  • Equipment
  • Instructions
  • Recipe Tips
  • Serving Size
  • Calories Per Serve
  • Variations
  • Storage
  • Meal Prepping
  • FAQ
  • More Easy Recipes
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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.

Ingredients image for a dairy free breakfast casserole.

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

Baked sweet potato cubes on a tray.

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

Sauteed leek and capsicum on a skillet.

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.

Pureed silken tofu in a blender.

Step 3 - Place the silken tofu into a food processor and puree until smooth.

Eggs, pureed silken tofu and seasonings in a large jug.

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.

Vegetables for a breakfast casserole layered in a lined baking dish.

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.

Egg and tofu mixture being poured over vegetables.

Step 6 - Pour the egg mixture over the vegetables into the casserole dish. 

A blue spatula smoothing the surface of an uncooked casserole.

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.

A breakfast casserole in a baking dish with a slice removed.

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

Can you substitute water for milk in the breakfast casserole?

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.

A slice of vegetable breakfast casserole with a fork on the plate.

More Easy Recipes

You might also like these easy dairy-free recipes:

  • Savory muffins with sundried tomatoes
  • Scrambled silken tofu
  • Banana chia pudding
  • Tofu chocolate mousse
  • Dairy free pancakes

Recipe

Meat free dairy free breakfast casserole.

Dairy Free Breakfast Casserole

Harriet
Dairy-free breakfast casserole with sweet potatoes, leek, spinach, and silken tofu is the perfect healthy breakfast to serve your family. It is gluten-free and full of flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 25 minutes mins
ESTIMATED COST : $11.65 or $2.90 a serve
Course Breakfast
Cuisine Western
Servings 4
Calories 415 kcal

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
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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

Potatoes - you can use any variety of potatoes, including sweet potatoes. These can be leftover cooked potatoes that you have baked, boiled, or roasted, or cook them just for this recipe.
Meal prepping
  1. 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.
  2. 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.
 
Nutrition Facts
Dairy Free Breakfast Casserole
Serving Size
 
1 serving of four
Amount per Serving
Calories
415
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
6
g
38
%
Monounsaturated Fat
 
7
g
Polyunsaturated Fat
 
3
g
Trans Fat
 
0
g
Cholesterol
 
282
mg
94
%
Sodium
 
474
mg
21
%
Potassium
 
733
mg
21
%
Carbohydrates
 
36
g
12
%
Fiber
 
7
g
29
%
Sugar
 
13
g
14
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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    Recipe Rating




  1. Georgia says

    November 02, 2022 at 11:17 am

    Made this for lunch, the family loved it. Will make again. Thanks.

    Reply
Author image

Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

More about me →

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