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High Protein Dairy Free Veggie Egg Casserole

This one-pan High Protein Dairy Free Veggie Egg Casserole combines fluffy eggs and vibrant vegetables with roasted potatoes for a delicious and nutritious meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 3.5 cups potatoes, peeled and cut into 1/2-inch cubes Use any preferred potatoes.
  • 1.5 tbsp olive oil
  • 0.5 tsp salt For seasoning.
  • 0.25 tsp pepper Adjust to taste.
  • 1 tsp parsley Fresh or dried.
  • 0.5 tsp onion powder
For the Egg Mixture
  • 10 large eggs, at room temperature
  • 0.25 cup water To help fluff the eggs.
  • 0.33 cup green onion, chopped
  • 0.25 cup fresh dill, minced
  • 1 medium red bell pepper, diced into 1/4-inch pieces
  • 1 cup spinach, chopped Fresh or frozen.
  • 0.75 cup cheese (Violife shreds recommended) Can substitute with other dairy-free cheese.
  • 0.25 tsp salt For additional seasoning.
  • 0.25 tsp pepper To taste.
  • 1 tsp nutritional yeast For added flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, toss the potatoes with olive oil, salt, pepper, parsley, and onion powder.
  3. Roast the potatoes in the oven for about 20 minutes, or until tender and golden brown.
  4. In a bowl, whisk together the eggs and water until well combined.
  5. Stir in the green onion, dill, red bell pepper, spinach, cheese, nutritional yeast, and additional salt and pepper to taste.
  6. Pour the egg mixture over the roasted potatoes in the baking dish.
  7. Bake for another 25-30 minutes, or until the eggs are set and start to brown on top.
  8. Once done, let it cool for a few minutes, then slice and serve.

Notes

Can be served hot, optionally topped with extra dill or chopped chives. Pairs well with a light salad or fresh fruit. Leftovers can last 3-5 days in the fridge and can be frozen for up to a month.