Dairy Free Cheddar, Sausage, and Mushroom Breakfast Casserole

This was meant to be a quiche.  But after trying first a pie plate and then a tart pan and still not having enough room for all the hash browns I dumped out, I pulled out a full 7×11 baking dish.  So…it’s a dairy free cheddar and sausage quiche in breakfast casserole form.  Whatever it looks like, it’s darn tasty.  Serves 6.
DF Cheddar Sausage and Mushroom Breakfast Casserole

Ingredients:

  • 1/2 30 ounce package of shredded hash browns
  • 1/4 cup Earth Balance spread, melted
  • pinch salt, pepper, garlic powder
  • 8 ounces baby bella mushrooms, chopped
  • 1 pound turkey sausage, browned and drained
  • 4 ounces Daiya cheddar shreds
  • 6 eggs
  • 1/2 cup So Delicious Coconut Milk Creamer
  • 1/2 cup mayo (I prefer Dukes)
  • 2 tbsp gf all purpose flour
Directions:
  1. Preheat oven to 350 degrees.
  2. Melt the Earth Balance.
  3. Combine with the hash browns, salt, pepper, and garlic powder, stirring well to coat.
  4. Spray a 7×11 baking dish with cooking spray.
  5. Press hash browns into the bottom.
  6. Bake for 30 minutes.
  7. Meanwhile, brown the sausage and drain.
  8. Saute the mushrooms briefly in the sausage drippings.  Set aside.
  9. Whisk the eggs, creamer, mayo, and flour until well combined.
  10. Remove baking dish from oven and add the sausage and mushrooms.
  11. Sprinkle the Daiya over the top.
  12. Pour the egg mixture over all.
  13. Cover with foil.
  14. Return to oven and bake for 50-60 minutes.
  15. Remove foil for the last 5 minutes.

 

Dairy Free Cheddar, Sausage, and Mushroom Breakfast Casserole
 
This was meant to be a quiche. But after trying first a pie plate and then a tart pan and still not having enough room for all the hash browns I dumped out, I pulled out a full 7x11 baking dish. So...it's a dairy free cheddar and sausage quiche in breakfast casserole form. Whatever it looks like, it's darn tasty. Serves 6.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • ½ 30 ounce package of shredded hash browns
  • ¼ cup Earth Balance spread, melted
  • pinch salt, pepper, garlic powder
  • 8 ounces baby bella mushrooms, chopped
  • 1 pound turkey sausage, browned and drained
  • 4 ounces Daiya cheddar shreds
  • 6 eggs
  • ½ cup So Delicious Coconut Milk Creamer
  • ½ cup mayo (I prefer Dukes)
  • 2 tbsp gf all purpose flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the Earth Balance.
  3. Combine with the hash browns, salt, pepper, and garlic powder, stirring well to coat.
  4. Spray a 7x11 baking dish with cooking spray.
  5. Press hash browns into the bottom.
  6. Bake for 30 minutes.
  7. Meanwhile, brown the sausage and drain.
  8. Saute the mushrooms briefly in the sausage drippings. Set aside.
  9. Whisk the eggs, creamer, mayo, and flour until well combined.
  10. Remove baking dish from oven and add the sausage and mushrooms.
  11. Sprinkle the Daiya over the top.
  12. Pour the egg mixture over all.
  13. Cover with foil.
  14. Return to oven and bake for 50-60 minutes.
  15. Remove foil for the last 5 minutes.

One thought on “Dairy Free Cheddar, Sausage, and Mushroom Breakfast Casserole

  1. Nancy Goldberg Levine

    This looks fantastic–I’m going to have to try it!

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