Dairy Free Egg Casserole with Bacon, Potato, and Spinach

Dairy Free Egg Casserole with Bacon, Potato, and Spinach

from milkfreemom.com
45 min
8 servings

A flavorful make-ahead breakfast great for meal prep, holidays, brunch, or entertaining overnight guests.

Ingredients

  • 10 eggs
  • 6 pieces of bacon
  • 1 onion (diced)
  • 5 oz baby spinach
  • 1/4 cup plant based milk or water
  • 1 lb frozen shredded hash browns
  • Salt and pepper

Directions

  1. 1

    Preheat your oven to 350°F. Grease a large casserole or au gratin dish.

  2. 2

    Cook your bacon to your desired crispiness, and safely drain all but 1 tablespoon of the bacon grease from the pan.

  3. 3

    Add your onions in to the pan, and cook in the bacon grease until they're soft and start to brown.

  4. 4

    Stir in your spinach, and cook just until it's wilted. Salt and pepper to your taste and remove from the heat.

  5. 5

    Add your potatoes and veggies in to your prepared baking dish. Give it a little mix and spread it evenly on the bottom of the pan. Crumble the bacon evenly over the mixture.

  6. 6

    Whisk your eggs and water (or milk) in a medium sized bowl. Season with salt and pepper and pour evenly over your vegetables in the baking pan.

  7. 7

    Bake your casserole for about 30 minutes, until the middle is cooked through. Serve hot.

  8. 8

    Leftovers will keep in the refrigerator for 4-5 days.