This Breakfast Casserole is totally egg-free, easy to make, and absolutely delicious! Trust me, you won’t miss the eggs at all! It’s hearty, filling, and oh-so-satisfying. You can easily tweak it to suit your taste or whatever you have on hand. It’s wholesome, filling, and perfect for bringing everyone together around the breakfast table. This dish will for sure become a staple in your home.
Oriana’s Thoughts On The Recipe
Hey friends! It’s Oriana here, and today, I want to share a breakfast recipe that’s become a staple in my household: the Egg-Free Breakfast Casserole. As a mom who loves cooking and baking, finding savory breakfast options without eggs was quite the challenge. But this recipe checks all the boxes! It’s easy to make, packed with simple, flavorful ingredients, and totally customizable.
What I love most about this casserole is how it brings everyone together at the breakfast table. My kids, who can be pretty picky eaters, absolutely adore it. The combination of crispy bacon, creamy ricotta, and melted cheddar is a hit every time. And let me tell you, you won’t miss the eggs one bit!
Another great thing? It’s perfect for busy mornings. You can prepare it the night before and just pop it in the oven when you wake up. It’s a lifesaver on hectic days when we’re rushing to get everyone out the door. Plus, it makes the house smell incredible!
What I Love About This Recipe
Effortlessly Easy: This recipe is a breeze to put together. With straightforward steps and minimal prep, it’s perfect even for those hectic weekday mornings or lazy weekends.
Simply Delightful Ingredients: All you need are some basic ingredients you probably already have in your kitchen. Nothing fancy, just good, wholesome food.
Absolutely Egg-Free: Finding egg-free savory breakfast options can be tough, but this casserole is a fantastic solution. It’s perfect for those with egg allergies or anyone looking to switch things up.
Bursting with Flavor: Despite being egg-free, this casserole is incredibly flavorful. The mix of bacon, onions, red pepper, and cheese creates a delicious, savory combination.
Customization Galore: This casserole is super versatile. Feel free to add your favorite veggies, cheeses, and meats to suit your taste.
Prep-ahead Convenience: Make it the night before, refrigerate, and bake in the morning. It’s that simple! This is a great time-saver for busy mornings.
A Family Favorite: This recipe is a hit with the whole family. It’s filling, satisfying, and so delicious that nobody will miss the eggs!
Potential Cons Of The Recipe
- Texture: If you’re used to the texture of eggs in your breakfast casseroles, this might feel a bit different.
- Prep Time for Bacon and Veggies: Cooking the bacon and veggies beforehand adds a step to the prep process.
- Heavy on Dairy: With ricotta, heavy cream, and cheddar, it’s a bit dairy-heavy.
Tips To Mitigate These Cons
- Texture: This casserole is pretty darn close to egg casseroles, but if you like it denser, you can add more hash browns.
- Bacon Prep: Cook the bacon in advance and keep it in the fridge. It’ll save you time in the morning.
- Dairy: Use lighter alternatives, such as part-skim ricotta and cheese, but keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bacon: Adds a smoky, savory flavor. Note: Turkey bacon works as a leaner alternative.
- Onion: Provides a sweet, aromatic base. Note: Shallots can be a substitute for a milder taste.
- Red Pepper: Adds color and a slight sweetness. Note: Green or yellow peppers work, too.
- Ricotta Cheese: Gives a creamy texture. Note: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. However, keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Cornstarch: Helps thicken the mixture. Note: Arrowroot powder can be a substitute.
- Heavy Cream: Adds richness.
- Seasonings and Spices: You’ll need Garlic Powder, Onion Powder, Salt, Black Pepper, and Ground Mustard. These are essential spices for flavor. Adjust to taste.
- Baking Powder: Helps the casserole rise slightly.
- Shredded Cheddar Cheese: Adds cheesy goodness. Note: Feel free to use your favorite cheese blend.
- Frozen Hash Browns: Makes the casserole hearty and filling. Note: You can use fresh or frozen sheered hash browns, cubed hash browns, or even Potatoes O’Brien (thawed), which comes with veggies if you prefer. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Saute the Bacon and Veggies
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve. Add the onion and red pepper to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft, about 4 minutes. Set aside.
Step 2 – Prepare the Cheese Mixture
In a separate bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder. Then, stir in the cheese, frozen hash browns, bacon, and sauté vegetables. Transfer the mixture to the prepared baking dish.
Step 3 – Bake
Bake for 15 – 20 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Oriana’s Note: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. If you notice that the edges are browning too quickly but the center is not set, cover the edges of the casserole with aluminum foil. This will help prevent further browning while allowing the center to catch up in terms of cooking.
Recipe Tips
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Preparation is Key: Chop, measure, and organize your ingredients before starting. It streamlines the cooking process and reduces stress.
- Customize with Confidence: Feel free to experiment with additional herbs, spices, or your favorite veggies. This casserole is your canvas.
- Potatoes: You can use fresh or frozen sheered hash browns, cubed hash browns, or even Potatoes O’Brien (thawed), which comes with veggies if you prefer. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
- Ricotta Cheese: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. However, keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Double the Recipe: This recipe is fabulous for meal prep. So, I often double it and save it for later use during the week. If doubled, bake in a 13×9 baking dish.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Cover with Foil: If you notice that the edges are browning too quickly but the center is not set, cover the edges of the casserole with aluminum foil. This will help prevent further browning while allowing the center to catch up in terms of cooking.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are my suggestions:
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheddar Cheese: Use your favorite dairy-free cheddar-style cheese. I like Non-Dairy Cheddar Shreds from Whole Foods Market, and Daiya, Dairy Free Cheddar Style Vegan Cheese Shreds.
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
Gluten-Free: Ensure your cornstarch and baking powder are gluten-free.
Variations & Additions
- Veggie-Packed: Add spinach, mushrooms, or zucchini for extra nutrients.
- Spicy Kick: Mix in some chopped jalapeños or a dash of hot sauce.
- Protein Boost: Include cooked sausage or ham for extra protein.
- Vegetarian: Skip the bacon and add more veggies for a flavorful vegetarian version.
- Mexican Twist: Incorporate jalapeños, black beans, and a sprinkle of cumin for a south-of-the-border flair.
- Mediterranean: Throw in some sun-dried tomatoes, olives, and feta cheese for a taste of the Mediterranean.
- Protein Boost: Introduce cooked sausage, ham, or turkey for an extra protein punch.
Storing and Freezing Instructions
Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual portions tightly in plastic wrap and aluminum foil. Label it with the date and freeze it for up to 3 months.
Frequently Asked Questions
Absolutely! Prepare it the night before and bake it in the morning. It’s perfect for busy days.
Yes, just shred them and pat dry to remove excess moisture.
Reheat in the oven at 350º F (180º C) until warmed through, or in the microwave for a quick option.
Sure! Cooked sausage, ham, or even leftover chicken can be great additions.
Absolutely, you can skip the mustard if you prefer! The ground mustard in the recipe adds a subtle tangy flavor that enhances the overall taste, but it’s not a deal-breaker if you leave it out. Your casserole will still be delicious without it.
More Egg-Free Breakfast Recipes You’ll Love!
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- Eggless Waffles
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- Browse more recipes…
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Recipe Card 📖
Breakfast Casserole Without Eggs
Ingredients
- 1/2 lb (226 g) bacon, finely cut (about 10 slices)
- 1/2 cup diced onion (about one small onion)
- 1/2 cup diced red pepper (about half medium peper)
- 2 cups (500 g) whole milk ricotta cheese
- 1/4 cup (55 g) cornstarch
- 1/2 cup (120 g) heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- 2 teaspoons baking powder
- 2 cups (226 g) shredded cheddar cheese
- 2 cups (136 g) frozen hash browns, unthawed
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350º F (180º C). Lightly grease an 8×8 inch square baking dish with oil or butter.
- In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
- Add the onion and red pepper to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft, about 4 minutes. Set aside.
- In a separate bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder. Then, stir in the cheese, frozen hash browns, bacon, and sauté vegetables.
- Transfer the mixture to the prepared baking dish.
- Bake for 15 – 20 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.Oriana's Note: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. If you notice that the edges are browning too quickly but the center is not set, cover the edges of the casserole with aluminum foil. This will help prevent further browning while allowing the center to catch up in terms of cooking.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheddar Cheese: Use your favorite dairy-free cheddar-style cheese. I like Non-Dairy Cheddar Shreds from Whole Foods Market, and Daiya, Dairy Free Cheddar Style Vegan Cheese Shreds.
- Heavy Cream:Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly: In my opinion, a kitchen scale is always the best option.
- Preparation is Key: Chop, measure, and organize your ingredients before starting. It streamlines the cooking process and reduces stress.
- Customize with Confidence: Feel free to experiment with additional herbs, spices, or your favorite veggies. This casserole is your canvas.
- Potatoes: You can use fresh or frozen sheered hash browns, cubed hash browns, or even Potatoes O’Brien (thawed), which comes with veggies if you prefer. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
- Ricotta Cheese: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. However, keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Double the Recipe: This recipe is fabulous for meal prep. So, I often double it and save it for later use during the week. If doubled, bake in a 13×9 baking dish.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Cover with Foil: If you notice that the edges are browning too quickly but the center is not set, cover the edges of the casserole with aluminum foil. This will help prevent further browning while allowing the center to catch up in terms of cooking.
- Veggie-Packed: Add spinach, mushrooms, or zucchini for extra nutrients.
- Spicy Kick: Mix in some chopped jalapeños or a dash of hot sauce.
- Protein Boost: Include cooked sausage or ham for extra protein.
- Vegetarian: Skip the bacon and add more veggies for a flavorful vegetarian version.
- Mexican Twist: Incorporate jalapeños, black beans, and a sprinkle of cumin for a south-of-the-border flair.
- Mediterranean: Throw in some sun-dried tomatoes, olives, and feta cheese for a taste of the Mediterranean.
- Protein Boost: Introduce cooked sausage, ham, or turkey for an extra protein punch.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
