Dairy Free Breakfast Casserole

Ingredients

• 3 cups peeled and diced russet potatoes (or swap for sweet potatoes)
• 1 tablespoon olive oil
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 teaspoon dried parsley
• 10 free-range eggs
• 1/4 cup water (or swap for coconut milk for a creamier casserole)
• 1/3 cup diced green onion
• 1/4 cup chopped fresh dill (or swap for fresh basil)
• 1 red bell pepper diced
• 1 heaping cup spinach, loosely chopped
• 3/4 cup shredded dairy-free cheese of choice (I love Earth Island brand)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 375 degrees and line a large 9×13 baking dish with parchment paper on the bottom.
2. Peel and dice the potatoes and toss with olive oil, salt, pepper, and dried parsley then spread evenly over the bottom of the baking dish.
3. Bake in the oven for 30 minutes, flipping once halfway through.
4. When the potatoes are almost done, prepare the egg mixture.
5. Crack eggs into a large bowl and whisk with the water (or coconut milk) until frothy.
6. Add in the green onion, dill, bell pepper, spinach, dairy free cheese, and salt/pepper and whisk again to combine.
7. Remove the potatoes from the oven and pour the egg mixture over the potatoes, then give everything a quick stir and place back in the oven.
8. Bake for another 12-15 minutes or until the middle of the casserole is slightly firm and spongy to the touch.
9. Slice casserole into pieces of your preferred size and serve hot!