Looking for an easy breakfast recipe you can make ahead enjoy for days? This dairy-free egg casserole recipe has you covered! A touch of sweetness from sauteed sweet potatoes and onions, savory notes from turkey breakfast sausage, and a nutritious punch from kale all come together to make a healthy breakfast recipe that *actually* tastes good.
Why I Love This Easy Egg Casserole Recipe
Does anyone else find mornings pretty crazy? Just me? (I didn’t think so.) Mornings can be hard, which is why I love make-ahead breakfast ideas like this one! Just an hour of cooking can set you up with a grab-and-go breakfast for the next four days and save you precious time.
This breakfast bake recipe is also a winner because of its simple ingredients — just veggies, eggs, and spices. I’ve found that many egg bake recipes have either cheese (like my sweet potato quiche cups with feta and kale) and sometimes bread. Let me make one thing clear – bread and cheese aren’t “bad” at all, but they sometimes don’t fit certain dietary preferences. As an added bonus, this dairy-free egg casserole recipe is also gluten-free and low in carbs, making it a diabetes-friendly and paleo-friendly option.
Even if you don’t have special dietary needs, you’ll enjoy this light and easy breakfast idea.
Plus, this recipe will help you accomplish the sometimes difficult task of eating vegetables at breakfast – score!
How to Make a Dairy-Free Egg Casserole
1. Saute vegetables and turkey sausage
Before sauteeing, wash and dice your veggies. Dicing an onion is pretty self-explanatory, but let’s go over how to dice sweet potatoes. If you dice your potatoes in large or uneven chunks, it will take a while for them to cook, you’ll run the risk of uneven cooking, and your egg casserole will look a bit like rolling hills… Take your time to dice those sweet potatoes into even little cubes (about half an inch).
After all of your ingredients are prepped, add the onions and sweet potatoes to a large skillet with a lid. Satueeing the onions and sweet potatoes together ensures that you have nicely softened, slightly caramelized onions and soft sweet potatoes. The cooking process takes about 10 minutes. I would recommend stirring everything halfway through to prevent burning. (You’ll know this step is done when the potatoes are easily pierced with a fork.) Remove your veggies and set them aside.
Next, brown your sausage in the same pan. Use a wooden spoon to break up the sausage into small pieces. Remove the sausage once it is cooked through.
Next, wilt the kale! This is a quick step. Add your chopped kale to the pan, put the lid on, stir after 1 minute and 30 seconds, then keep cooking until the kale is wilted, about 3 minutes total.
2. Add everything to a baking dish
In a large bowl, beat 12 eggs, then mix in salt, pepper, and crushed red pepper flakes.
Then, sprinkle the sweet potato and onion mixture, followed by the sausage, then the kale into a prepared baking dish in even layers. Add the egg mixture on top and give the pan a little shimmy (this is a very technical term, I know) to make sure all of the ingredients are settled.
Finally, bake the egg casserole for 32 minutes at 375F, or until the eggs are set. Check your egg casserole after 30 minutes to see if it’s cooked to your liking.
4. Serve or store
This recipe can be eaten right away or it can be a make-ahead breakfast option! I find it keeps well for about 4 days in the fridge. To reheat, simply microwave each portion for a minute or so! If you’re thinking that I’m a weirdo for suggesting reheating eggs, trust me on this one – it’s yummy.
- Make it vegetarian – For a meat-free egg casserole, add meat-free crumbles or an extra veggie like mushrooms.
- Use white potatoes – This recipe is perfectly yummy with any diced potato! Even 2 cups of frozen diced potatoes or hashbrowns would work.
- Make it with a different kind of meat – Chorizo, chicken sausage, ham, bacon, or ground meat (beef, chicken, or turkey) would all be tasty.
- Try different vegetables – This recipe can be made with just about any vegetables, but spinach, mushrooms, sun-dried tomatoes, shallots, and bell peppers would all be particularly tasty.
- Add cheese – If you don’t mind making this dairy-free egg casserole no longer dairy-free, add cheese! Shredded cheddar, mozzarella, feta, or goat cheese would be delicious.
- Make it spicy – Add an extra dash of red pepper flakes or use a spicy sausage.
Dairy-Free Egg Casserole with Sausage and Vegetables
- baking dish
- skillet or pan with lid
- ½ tbsp olive oil
- ½ medium sweet onion diced
- 1 medium sweet potato finely diced
- 3 cups kale chopped
- 16 oz turkey sausage
- 12 large eggs
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes
- Preheat oven to 375°F. Spray a large glass baking dish with cooking spray.
- Heat a large skillet over medium heat and add ½ tbsp olive oil. Add the diced sweet potatoes and onion and saute. Once simmering, add a lid and cook for about 10 minutes (or until sweet potatoes are tender enough to pierce with a fork), stirring every couple of minutes. Once cooked, remove potato and onion from pan and set aside.
- Add the turkey sausage to the pan and saute until browned. Remove from pan and set aside.
- Add kale to the pan, add the lid, and cook for 3 minutes (or until just wilted), stirring halfway through to prevent burning.
- Add cooked vegetables and turkey sausage to the prepared baking dish. In a large bowl, beat eggs, salt, pepper, and crushed red pepper flakes. Pour egg mixture into the baking dish. Give the dish a gentle shimmy to ensure everything is evenly distributed.
- Bake for 32 minutes or until eggs are set. Serve immediately or store for up to 4 days.
- This recipe re-heats in a snap! Microwave single portions for about 1 minute and 30 seconds.
Looking for more easy breakfast recipes? Here you go!