Dairy-Free Egg Casserole
Waking up the family won’t be an issue when you bake this casserole for breakfast. It has all the ingredients for a wholesome meal. Hashbrowns, cheese and eggs are a trifecta of great taste. It’s eggs-actly what your family has been waiting for.
Ingredients
- 2 Crispy Crown Tatertots (28 tots)
- 6 eggs, beaten
- 1/2 cup(s) water
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 3 teaspoon(s) dijon mustard
- 1 cup(s) cheddar style shreds
Instructions
- Preheat oven to 350.
- Grease baking dish.
- Lightly scatter crispy crowns in the dish and bake for 40 minutes to an hour.
- Stir crispy crowns together with vegan cheese, green pepper and onions in a mixing bowl.
- Grease baking dish again.
- Return hash-brown mixture to baking dish.
- Combine eggs, non-milk, water, mustard, salt, and pepper in the mixing bowl and mix thoroughly.
- Pour egg mixture into baking dish, using the fork to mix the hash-brown mixture to allow the eggs to fill in all the open spaces.
- Bake at 350 until set (about 45 minutes) turning after about 20 minutes.
- Be sure to check on the casserole after about 35 minutes in case your oven runs hot.
- Allow to cool for at least 5 minutes before serving; or, allow to cool completely then slice, reheat, and serve in the morning.
Nutrition
Calories: 842kcalCarbohydrates: 35.16gProtein: 42.27gFat: 54.6gSaturated Fat: 17.83gCholesterol: 1116mgSodium: 4165.37mgFiber: 5.02gSugar: 1.17g
Tried this recipe?Let us know how it was!