Dairy Free Breakfast Casserole
Ingredients
The Filling
-
1
tbs.
olive oil
-
12
ounces
breakfast sausage links, sliced
-
½
cup
onion, diced
-
1
cup
red bell pepper, diced
The Egg Mixture
-
8
units
eggs
-
1
cup
oat milk or other non-dairy milk
-
1
tsp.
mustard powder
-
¼
tsp.
onion powder
-
1½
tsp.
salt
-
2
tbs.
diced scallions
The Base
-
16
ounces
frozen shredded hash browns
Instructions
- Preheat the oven to 375 degrees and grease a 9 x 13 inch pan.
- Heat olive oil in a large nonstick skillet over medium heat, add sausage and cook until browned.
- Add diced onion and bell pepper, cooking until tender.
- In a large bowl, whisk together eggs, oat milk, mustard powder, onion powder, salt, and scallions.
- Combine the cooked sausage and vegetables with the shredded hash browns in the prepared baking dish.
- Pour the egg mixture over the sausage and vegetables.
- Bake for 25 to 30 minutes or until the egg mixture is set. Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
284
Total fat
18g
Total carbohydrates
16g
Total protein
14g
Sodium
361mg
Cholesterol
194mg
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