Dairy-Free  Breakfast Casserole

You'll need: Russet potatoes, liquid egg substitute, plain unsweetened plant milk, Italian seasoning, vegan egg seasoning, black pepper, white miso, non-dairy cheddar, seitan ham

Step 1: Preheat your oven to 350F. Peel and slice your potatoes. Arrange the potato slices in a flat layer in the bottom of a 2-3 qt baking dish.

We used Microplane's Jar Top Slicer lids to slice the potatoes quickly, easily, and with very little mess. We love it so much, our friends at Microplane sponsored this recipe today!

Step 2: Then, combine the filling ingredients in a large mixing bowl or large mason jar. This is especially handy if you used those jar top slicers!

Step 3: Pour the dairy-free eggy filling over the potato layer in the baking dish.

Step 4: Then, sprinkle the remaining half of the seitan ham and non-dairy cheese over the dairy free breakfast casserole. Cover tightly.

Step 6: Bake this dairy free breakfast casserole at 350F for 30 min covered and 15 min uncovered. Then, turn the oven off and let it sit for 15 minutes before serving.

Enjoy this dairy-free breakfast casserole for any special occasion brunch, like Mothers' Day or Fathers' Day!