Dairy-Free Egg Casserole

A simple, dairy-free egg casserole loaded with tender leeks and crisp-tender baby broccoli, baked to golden perfection and garnished with fresh basil.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

2 tablespoons olive oil

2 medium leeks, trimmed and thinly sliced (white and green parts, about 2 cups); plus additional for garnish

6 baby broccoli stalks, trimmed and quartered lengthwise

4 cloves garlic, peeled and thinly sliced

¾ teaspoon coarse kosher salt, divided

16 large organic eggs

1 cup unsweetened almond milk

1 teaspoon ground mustard

1 teaspoon ground white pepper

Fresh basil, for garnish

‍

Directions

Preheat oven to 400°F. Spray a 12x8-inch baking dish with nonstick cooking spray; set aside.
In a large skillet, heat olive oil over medium-low heat. Add 2 cups leeks; cook for 6 to 8 minutes or until softened, stirring occasionally. Add baby broccoli; cook for 2 to 3 minutes or just until crisp-tender. Add garlic; cook for 30 seconds more. Season with ¼ teaspoon salt.
In a large bowl, whisk together eggs, almond milk, ground mustard, white pepper and remaining ½ teaspoon salt until combined. Pour egg mixture into prepared baking dish. Top evenly with the cooked leeks and baby broccoli.
Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool slightly before serving. Garnish with additional leeks and fresh basil, if desired.