Dairy Free Egg Casserole with Bacon, Potato, and Spinach
This hearty and satisfying dairy free egg casserole combines crispy bacon, tender potatoes, and fresh spinach, making it perfect for breakfast or brunch without the fuss.
Ingredients
Egg mixture
- 10-12 large eggs large eggs Use pasture-raised or cage-free for best flavor.
- 1 cup dairy free milk (unsweetened almond or oat) Unsweetened milk for richness.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Casserole components
- 6 slices cooked uncured bacon, roughly chopped Cook until crisp and reserve some fat.
- 3 cups Yukon Gold or Russet potatoes, diced Sauté until golden before adding.
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil or avocado oil For sautéing the potatoes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the oil over medium heat. Add the diced potatoes and sauté until golden and just tender, about 7-10 minutes.
- In a mixing bowl, crack the eggs and whisk them with the dairy free milk, salt, pepper, garlic powder, and paprika. Avoid over-beating.
- In a large bowl, combine the sautéed potatoes, chopped bacon, and spinach.
- Pour the egg mixture over the vegetable and bacon mixture, stirring gently to combine.
Baking
- Pour the entire mixture into a greased 9x13 ceramic or glass baking dish.
- Bake for 28-35 minutes, or until the center is set and a toothpick comes out clean.
- If the top browns too quickly, tent loosely with foil.
Serving
- Let the casserole rest for 5 minutes before slicing to allow it to firm up.
- Serve warm with a side salad or fresh fruit.
Notes
For a cheesier version, top with dairy free cheddar in the last 10 minutes of baking. This casserole reheats well and can be stored in the refrigerator for up to 4 days.