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One of my good friends is having to avoid dairy because she’s nursing a baby with a milk allergy. I’ve taken it upon myself to try out some recipes that I can take to her to help her with these exhausting days. I’m pleased to report there are so many ways to make familiar recipes dairy free but still delicious! I came up with this dairy free egg bake because it makes a whole casserole and can be eaten off of for many days. This dairy free egg bake includes sausage, vegetables, and eggs—no milk or cheese!
Dairy Free Egg Bake Recipe
You’ll need a pound of breakfast sausage, mushrooms, spinach, and eggs. If you don’t like those veggies, choose something else!
First you’ll saute the mushrooms and sausage together.
Once the sausage is browned, you can add the spinach.
This is an entire bag, but it will cook down!
Place the chicken and veggies in the bottom of a greased 13×9 pan.
Then whisk together your eggs or do it in a food processor or blender. I like the blender because it makes the eggs really creamy, since you’re not using any milk.
Add salt and pepper to taste. I also added garlic powder.
Pour the egg mixture over the vegetables.
Bake for about 35 minutes or until it’s totally set.
My favorite way to eat this is to put a piece in a bowl and mash it up with my spoon, then add my favorite hot sauce!
Ingredients
- 1 lb breakfast sausage
- 16 oz sliced mushrooms
- 1 bag spinach
- 9 eggs
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- Cook the sausage and mushrooms together until the sausage is browned. Drain any grease.
- Add the spinach and continue to cook until the spinach is wilted.
- Whisk together the eggs in a bowl and add salt and pepper
- Grease a 13x9 pan and place the sausage and veggies in the bottom.
- Pour the egg mixture over the top.
- Bake for about 35 minutes until the egg bake is completely set.
