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
For 0012 Serving(s)
Recipe
- 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
Directions
- 1. Preheat oven to 350°. Grease baking dish. Lightly scatter crispy crowns in the dish and bake for 40 minutes to an hour.
2. 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.
2. 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.
3. 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.
4. Allow to cool for at least 5 minutes before serving; or, allow to cool completely then slice, reheat, and serve in the morning.