Recipe: Dairy Free Breakfast Casserole

I have had to cut out dairy for nursing. I initially thought it was going to be a huge pain, but it actually hasn’t been so bad. I have gotten used to reading ingredient lists on everything, staying away from Italian, and ordering cheeseless pizza (is it really pizza if it doesn’t have cheese?!?).  Did I mention that I really miss cheese? And ice cream? Oh, and casseroles!

A few weeks before I gave birth, my Mom came to stay and we spent days making casseroles and filling our freezer for after the baby was born. Little did I know that those meals we prepared would be off limits for at least a few months. And now those sad little casseroles – brimming with milk and cheesy goodness – are still sitting there, collecting frost bite. Including my favorite – a dish we call “breakfast before.”

So when I had to make a dish for our MOPS group, I wanted to bring something dairy free. I searched the internet for a good dairy-free egg casserole, but couldn’t really find anything I liked the look of. And I was determined to come up with something tasty – after all, giving up dairy doesn’t have to mean bland food! I started with my Mom’s famous “breakfast before” egg casserole – I added some sweet potatoes, onions & peppers in place of the cheese. And a few more eggs in place of the milk. And after a couple of tweaks, here is what I came up with. Hope some other folks will enjoy it as much as we did!




1 lb spicy sausage
1/2 onion, chopped
6-8 sweet mini peppers, chopped
1 garlic clove, minced
2 sweet potatoes, pealed & cut into cubes
1/4 – 1/2 tsp cayenne pepper (depending on how much spice you like)
1/2 tsp salt
1/4 tsp black pepper
4 slices white sandwich bread (be sure to check the label for dairy!), cubed
12 eggs
1/4 cup water
1 tsp salt
1 tsp dry mustard



  1. In a large pan/pot with a lid, cook the sausage over medium-high heat. Once cooked, remove sausage and set aside. Drain the sausage, but leave the drippings in the pan.
  2. To the same pan, add the chopped onion, mini peppers, and garlic. Cook for several minutes until vegetables are soft.
  3. Add the sweet potatoes and cover. Cook, stirring occasionally, until the potatoes just start to become tender (but not too mushy) – about 10 minutes. Season with cayenne, salt, and pepper to taste
  4. Into a large greased casserole dish, layer 1/2 bread, 1/2 sausage, and 1/2 sweet potato mixture. Repeat with the remaining bread, sausage, and potatoes.
  5. In a large bowl beat eggs with water, salt, and dry mustard.
  6. Pour egg mixture over the top of the layers in the casserole dish, pressing down to make sure all the layers are soaked.
  7. Cover and place in refrigerator overnight.
  8. The next morning, place casserole (uncovered) into a cold oven. Preheat to 375 and bake for 45 minutes, or until egg is cooked through.
  9. Allow to cool for about 10 minutes.
  10. Enjoy!
L~ F~:

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