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Dairy-Free Hashbrown Casserole with Almond Milk and Vegan Cheese

A milk-free potato and egg casserole with turkey bacon and dairy-free cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns plain, dairy-free; thawed and squeezed dry
  • 8 large eggs
  • 1 1/4 cups unsweetened plain almond milk
  • 1 1/2 cups dairy-free shredded cheese divided
  • 8 oz turkey bacon check dairy-free label
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish. Cook turkey bacon according to package directions until fully cooked, then chop.
  2. Whisk eggs, almond milk, garlic powder and pepper. Fold in potatoes, bacon and 1 cup dairy-free cheese. Spread in dish and top with remaining cheese.
  3. Bake 45–55 minutes until eggs are set and center measures 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
Contains eggs and almonds. For a milk allergy, verify labels on potatoes, turkey bacon and cheese substitute; lactose-free dairy cheese is not dairy-free.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.