This Dairy-Free Breakfast Casserole is packed with the perfect balance of flavorful protein and carb-y sweet potatoes to keep you fueled up till your next meal.
Made with just 7 primary ingredients and a few spice cabinet staples, it's the perfect easy breakfast to serve a crowd.
Preheat the oven to 375 degrees Fahrenheit and spray a 1 ½ quart-size baking dish with non-stick spray.
Heat the olive oil in a 12-inch non-stick skillet over medium heat. Add the shredded sweet potato, minced onion, and sausage. Cook for 6-8 minutes, stirring frequently and crumbling the sausage as you cook, or until the onion is translucent and the sausage is cooked through and no longer pink. Remove the pan from the heat and let the mixture cool for 5 minutes as you whisk up the egg mixture.
In a large mixing bowl, whisk together the eggs, almond milk, salt, onion powder, dried rosemary, dried parsley, cracked pepper, and ½ cup of the vegan parmesan cheese until combined.
Stir the slightly cooled sweet potato and sausage mixture into the egg mixture until combined.
Pour the egg and potato mixture into the prepared baking dish. Sprinkle the remaining 2 tablespoons of parmesan cheese onto the egg casserole.
Bake for 35-40 minutes, or until the casserole is cooked through and set in the center.
Notes
Leftovers keep covered in an airtight container in the refrigerator for 3-4 days. They do not freeze well.
If using raw breakfast sausage in the casing, squeeze the sausage out of the casing before cooking it in the skillet.
This recipe can also be made with dairy milk and traditional (dairy) shredded parmesan cheese, but the recipe will no longer be dairy-free.