No Egg Breakfast Casserole Recipe

A No Egg Breakfast Casserole is a perfect solution for those who follow egg-free diets, whether due to allergies, dietary preferences, or simply wanting to try something different. This dish is hearty, flavorful, and can be customized with various vegetables, protein sources, and seasonings. Whether you’re serving it for breakfast, brunch, or as a make-ahead meal, this casserole is a crowd-pleaser. It is also a great option for those following a vegan, vegetarian, or dairy-free diet, as it can easily be adapted.

This recipe will guide you through the process of making a flavorful, satisfying, and egg-free casserole with layers of delicious potatoes, vegetables, and a savory vegan or dairy-free cheese sauce. It’s packed with nutrients and flavor, providing you with a filling and tasty meal that everyone can enjoy.

Instructions

Step 1: Prepare the Potatoes

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C). Prepare a 9×13-inch baking dish by greasing it lightly with olive oil or non-stick spray.
2. Prepare the potatoes: Peel and dice the potatoes into small cubes, about ½ to 1 inch in size. This size allows the potatoes to cook evenly and become tender.
3. Season the potatoes: In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, garlic powder, paprika, and dried oregano. Ensure the potatoes are well-coated with the seasoning mixture.
4. Roast the potatoes: Spread the seasoned potatoes in an even layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. You can flip the potatoes halfway through to ensure even roasting. Set aside to cool slightly.

Step 2: Prepare the Vegetables

1. Sauté the vegetables: While the potatoes are roasting, heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the skillet.
2. Cook the onions and peppers: Add the diced onions and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
3. Add the mushrooms: Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
4. Add spinach and zucchini: Add the spinach and diced zucchini to the skillet. Continue cooking for 2-3 minutes, just until the spinach wilts. Season with salt and pepper to taste.
5. Combine the vegetables: Once the vegetables are cooked, set them aside to cool slightly.

Step 3: Prepare the Vegan Cheese Sauce

1. Soak the cashews: If you are using cashews, soak them in water for at least 4 hours or overnight. Drain and rinse the cashews before using them in the recipe.
2. Blend the sauce: In a high-speed blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, turmeric, cayenne pepper (optional), lemon juice, almond milk, olive oil, salt, and pepper. Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, add a little more almond milk to achieve your desired consistency.
3. Adjust seasoning: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or nutritional yeast depending on your preferences.

Step 4: Assemble the Casserole

1. Combine the roasted potatoes and vegetables: In a large mixing bowl, combine the roasted potatoes and sautéed vegetables. Stir gently to combine the ingredients.
2. Add the cheese sauce: Pour the vegan cheese sauce over the potato and vegetable mixture, stirring gently to coat everything evenly. Make sure the cheese sauce is well-distributed throughout the casserole base.
3. Transfer to baking dish: Carefully transfer the potato-vegetable mixture to the prepared 9×13-inch baking dish. Spread it out into an even layer.

Step 5: Add the Topping

1. Prepare the breadcrumb topping: If you are using breadcrumbs, toss them with 1 tablespoon of olive oil in a small bowl until the breadcrumbs are lightly coated.
2. Top the casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole. If desired, add a sprinkle of additional vegan cheese on top for extra richness and meltiness.

Step 6: Bake the Casserole

1. Bake the casserole: Place the casserole in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the casserole is heated through.
2. Check for doneness: You can check the casserole by inserting a knife into the center—if it comes out hot and the top is crispy, it’s ready.

Step 7: Serve and Garnish

1. Cool slightly: Allow the casserole to cool for a few minutes before serving to let it set and make it easier to slice.
2. Garnish: Garnish the casserole with freshly chopped herbs like parsley or cilantro for a fresh, vibrant touch. Serve with a side of fresh fruit, avocado, or a simple green salad for a complete meal.
3. Enjoy: Serve and enjoy the delicious egg-free breakfast casserole!

Tips for Success

1. Use a variety of vegetables: Feel free to swap out the vegetables based on what you have on hand or what’s in season. Broccoli, cauliflower, kale, or even sweet potatoes can make great additions or substitutions.
2. Make it ahead: You can prepare this casserole ahead of time by assembling it the night before and refrigerating it. Just bake it the next morning for a quick and easy breakfast.
3. Texture tips: To ensure the casserole doesn’t become too soggy, try not to overcook the vegetables and allow the potatoes to roast until crispy.
4. Add protein: For extra protein, consider adding cooked plant-based sausage, tofu crumbles, or beans (such as black beans or chickpeas) to the casserole mix.

Variations of No Egg Breakfast Casserole

While this recipe provides a great base for a no-egg breakfast casserole, you can easily adapt it based on dietary preferences or available ingredients.

1. Vegan No Egg Breakfast Casserole:

For a fully vegan casserole, ensure that all your ingredients, including the cheese and breadcrumbs, are plant-based. Use a non-dairy milk, like almond milk or oat milk, and opt for vegan cheese or nutritional yeast for the cheesy flavor.

2. Gluten-Free No Egg Breakfast Casserole:

To make this casserole gluten-free, simply swap out the regular breadcrumbs for gluten-free breadcrumbs or omit them altogether. You can also use gluten-free flour in the sauce if you want a thicker consistency.

3. Add More Protein:

If you’re looking to add more protein to your casserole, try adding crumbled tempeh, seitan, or a plant-based protein like chickpeas or black beans.

Conclusion

This No Egg Breakfast Casserole is a flavorful, filling, and customizable dish that can be made to suit a variety of dietary needs. Packed with vegetables, savory seasonings, and a creamy cheese sauce, it’s the perfect start to your day. Whether you’re making it for a family breakfast, a brunch gathering, or as a make-ahead meal for the week, this casserole will surely be a hit with everyone. Try different variations, add your favorite ingredients, and enjoy a breakfast that’s both nutritious and satisfying.

Yield: 8

No Egg Breakfast Casserole Recipe

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A No Egg Breakfast Casserole is a perfect solution for those who follow egg-free diets, whether due to allergies, dietary preferences, or simply wanting to try something different. This dish is hearty, flavorful, and can be customized with various vegetables, protein sources, and seasonings. Whether you're serving it for breakfast, brunch, or as a make-ahead meal, this casserole is a crowd-pleaser. It is also a great option for those following a vegan, vegetarian, or dairy-free diet, as it can easily be adapted.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 1 (26 oz) bag frozen hash browns, thawed
• 1 lb breakfast sausage (can be pork, turkey, or vegetarian)
• 1 cup onion, diced
• 1 bell pepper, diced
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup sour cream (or dairy-free substitute)
• 1/4 cup chopped green onions (optional, for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.

2. Cook the Sausage:

1. In a large skillet, cook the sausage over medium heat until browned and cooked through. Break it apart with a spatula as it cooks to crumble it.
2. Once cooked, drain any excess fat and set the sausage aside.

3. Sauté the Vegetables:

1. In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened.
2. Add garlic powder, paprika, black pepper, and salt, and stir to combine. Cook for another 1-2 minutes until fragrant. Remove from heat.

4. Combine the Casserole Ingredients:

1. In a large mixing bowl, combine the thawed hash browns, cooked sausage, sautéed vegetables, shredded cheddar cheese, sour cream, and milk. Stir until all ingredients are well combined.
2. Taste the mixture and adjust the seasoning if needed.

5. Assemble the Casserole:

1. Transfer the mixture into the prepared baking dish, spreading it out evenly.
2. If using mozzarella cheese, sprinkle it over the top of the casserole for an extra cheesy finish.

6. Bake the Casserole:

• Bake for 35-45 minutes, or until the casserole is golden and bubbly, and the top is slightly crisp. If you'd like a crispier top, you can broil the casserole for the last 2-3 minutes of baking.

7. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes before slicing. Garnish with chopped green onions if desired, and serve warm.

Notes

• Vegetarian Option: Replace the sausage with a plant-based sausage or a variety of sautéed vegetables like mushrooms, spinach, or zucchini.
• Cheese Variations: Feel free to use any cheese you like! Pepper jack or a blend of cheeses would also work well.
• Make Ahead: You can assemble the casserole the night before and refrigerate it overnight. Just bake it in the morning for a quick and easy breakfast.
• Add-ins: Try adding cooked bacon, ham, or even spinach for more flavor and variety.