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  • Writer's pictureRosie May

Veggie Egg Potato Casserole - Gluten Free Dairy Free

The perfect make ahead breakfast for a big friends and family weekend!


1 red pepper, chopped

1 yellow pepper, chopped

1 yellow onion, chopped

8 medium potatoes, cubed and softened

6 - 8 eggs

1 ½ cup dairy free cheese, I use the Daiya brand

1 cup dairy free milk, I use the extra creamy oatmilk.

4 garlic, minced

3 tsp salt

2 tsp paprika

2 tsp turmeric

2 tsp cumin

2 tsp pepper

2 tsp cayenne

2 tsp garlic powder


  1. Preheat the oven at 350 F.

  2. In a large pot, boil water and add the cubed potatoes. Boil until softened.

  3. In a skillet, saute the red pepper, yellow pepper, and onion. Add the seasonings until the veggies are softened.

  4. In a greased casserole dish, add the softened potatoes, veggies, eggs, dairy free milk, and dairy free cheese. Stir well.

  5. Bake for 35 minutes until the egg is cooked through.

  6. Serve warm with salsa or hot sauce.


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