Description
A hearty and satisfying dairy-free breakfast casserole that is perfect for brunch or a quick weekday meal.
Ingredients
Scale
- 8 cups of diced bread
- 1 cup of almond milk
- 6 large eggs
- 1 cup of diced bell peppers
- 1 cup of chopped spinach
- 1/2 cup of nutritional yeast
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the almond milk, eggs, garlic powder, onion powder, salt, and pepper.
- Add the diced bread, bell peppers, spinach, and nutritional yeast to the mixture and stir well.
- Transfer the mixture to a greased baking dish.
- Bake for 30-35 minutes or until the top is golden and the eggs are set.
- Let cool for a few minutes before slicing and serving.
Notes
- You can add other vegetables or protein options to customize this casserole.
- Store leftovers in the refrigerator for up to 3 days.
- This dish can be made ahead of time and baked in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Dairy Free Breakfast Casserole