Egg bakes are so yummy, but because of their high dairy content, they’re often off limits to people with dairy allergies. But this egg bake, served by my daughter-in-law at our Christmas brunch, is not only dairy-free, but also delicious. So delicious it received the coveted Hiram Seal of Approval, which may have something to do with the pound of bacon on top. The original recipe can be found at All Recipes. Below you’ll find the modified dairy-free version.
Non-Dairy Brunch Casserole
1 pound bacon
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1 clove garlic, crushed
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cups rice, soy, almond, or coconut milk
Directions:
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
Spray a 9×13-inch casserole dish with cooking spray. Place potatoes in bottom of prepared dish. Sprinkle with salt and pepper. Top with crumbled bacon, then add the onions and mushrooms.
In a mixing bowl, beat the eggs with the milk. Add the garlic. Pour the mixture over the casserole. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 1 hour or until set. This casserole can also be baked immediately after it’s prepared. In that case reduce the baking time to 45 minutes.
