Breakfast Egg Bake (Dairy Free)

There are some mornings that I need a quick and easy breakfast and while this one takes some prep work it is one of my favorite breakfasts that allows you to have leftovers for several mornings. I also love the versatility of this one!

Sausage and Veggie Breakfast Bake
1 package of hash browns seasoned with 1/2 stick of melted butter, Italian seasoning, garlic powder and salt. You could also use shredded sweet potatoes, seasoned the same.

2lb breakfast or mild sausageg

1 diced onion

1 package diced mushrooms

10 eggs whisked with 2 cups of almond milk

1.5 tsp of dry mustard

1 tsp garlic powder,

1/2 tsp onion powder,

1/4 tsp salt

1/2 tsp pepper

Nutritional Yeast

Brown sausage until cooked and crisp, remove from stove. In the same pan cook mushrooms and onions until soft and onions are translucent. You can also add other veggies like peppers and spinach. Spread seasoned hash browns on bottom of casserole dish. I’ll sometimes spread The Honest Stand Cheese Sauce on top of the hashbrowns. Spread sausage and veggie mixture on top and then pour egg mix on top. I’ll sprinkle Nutritional Yeast on top. Cover and let sit in fridge overnight.

In the morning turn oven on to 350 and cook uncovered for about 75 minutes or until cooked through.


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