This dairy-free breakfast casserole with potatoes and eggs is the perfect family pleaser. You will love this super healthy breakfast bake as it is quick and easy to make, but also because it is the perfect meal idea for picky eaters. This kid-approved recipe is also gluten-free, vegetarian and could be made paleo by replacing two simple ingredients.
Eggplant for breakfast? Sounds like a good plan to me! I know, I know… It is a bit unusual. But trust me when I say that this recipe is totally worth repeating…
Over and over…
I love breakfast. I’d say it is my favorite meal of the day. It’s the only meal where I could eat the same thing over, and over again, day after day, for weeks. It’s usually 2 eggs with a side of toast and fruits.
But sometimes, one can get tired of even the most enjoyable things… And when that happens, breakfast is usually going to be something like a frittata or a casserole, something very easy, like this recipe.
I don’t like messin’ around when I’m making breakfast, I usually don’t possess the patience nor the will to make anything too complicated before I finish my first cup of coffee. (Yes, I’m grumpy in the morning, don’t poke the bear! Hahaha…)
Dairy-Free Breakfast Pan with Eggs & Potatoes
This recipe is also perfect when you have several mouths to feed. Cut it, mix it, throw it in the oven… Done! Now enjoy a delicious cup of coffee while this amazing sheet pan breakfast roasts its way to perfection. Ahhh… love it.
This recipe is packed with protein, good carbs and essential nutrients to make sure you stay full and energized until lunch. It would also be perfect for brunch… or even dinner, I won’t judge.
For a quicker recipe, you could replace potato cubes with hash browns or tater tots. Simply reduce the baking time (before cracking the eggs) by a half. (That means about 20 minutes of baking initially, add in the eggs, then finish baking according to recipe)
For a paleo version, replace black beans with about 1 ½ cup cooked lean ground beef and the corn kernels with the same amount of green peas or carrot cubes.
The spices in this recipe are of Mexican inspiration, but you could replace the cumin, chilli powder, dried oregano and paprika with about 1 ½ to 2 tablespoons BBQ spices if you’d like.
Lastly, if you want your egg yolks to stay runny (That’s what this recipe is all about!), don’t overcook them.
Have you tried the recipe? Did you like it? Please tell me in the comments section below. I’d love to know!
- 2 medium potatoes, cubed
- 6 eggs
- 1 small eggplant, peeled and cubed
- 1 can 15 oz Black Beans, drained
- 1 medium onion, sliced
- 1 bell pepper, diced (any color, I used orange)
- 1 cup frozen corn kernels
- 4 garlic cloves, chopped
- 3/4 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp oregano
- ¾ tsp kosher salt
- 4 tbsp olive oil
- Preheat oven to 425 F.
- Line a large baking sheet with parchment paper.
- Mix all of the ingredients in a large mixing bowl then spread equally on your baking sheet.
- Bake for 35 to 40 minutes or until the potato cubes are soft.
- Take the baking sheet out of the oven and make 6 wells using a spoon. Crack an egg into each well.
- Return to the oven and bake for an additional 6 to 8 minutes. Egg yolks will harden quickly, do not overcook if you like them runny.