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Easy Creamy Dairy-Free Breakfast Casserole Recipe for Healthy Mornings

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A creamy, dairy-free breakfast casserole made with silken tofu and coconut milk, perfect for cozy mornings and busy schedules. This recipe is quick, simple, and family-friendly, delivering warm comfort without dairy.

Ingredients

Scale
  • 14 oz (400 g) silken tofu (firm silken tofu recommended)
  • 1 cup (240 ml) full-fat canned coconut milk
  • 6 large eggs
  • 4 cups cubed gluten-free bread (day-old or stale preferred)
  • 2 cups fresh spinach (frozen thawed and squeezed dry works too)
  • 1 cup diced bell peppers
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with olive oil or non-stick spray.
  2. Heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion and bell peppers, cooking until softened and fragrant, about 5–7 minutes. Add minced garlic and sauté for another minute. Stir in fresh spinach and cook until just wilted, about 2 minutes. Remove from heat and set aside.
  3. In a blender or food processor, combine silken tofu, full-fat coconut milk, eggs, nutritional yeast, salt, pepper, dried thyme, and nutmeg. Blend until completely smooth and creamy, about 1 minute. Add a splash of coconut milk if mixture is too thick.
  4. In a large mixing bowl, combine the cubed bread with the sautéed vegetables. Pour the tofu custard mixture over the bread and veggies. Gently fold everything together with a spatula or wooden spoon, ensuring the bread is evenly coated and starts to soak up the custard.
  5. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid.
  6. Pour the soaked mixture into the prepared baking dish, spreading it out evenly.
  7. Bake for 35–40 minutes, or until the top is golden brown and the custard is set (a toothpick inserted in the center should come out clean).
  8. Let the casserole rest for about 5 minutes before slicing to help it firm up.

Notes

Use firm silken tofu for best texture. If bread is very fresh, toast cubes briefly to prevent sogginess. Cover casserole loosely with foil if top browns too quickly. Full-fat coconut milk is essential for creaminess. Can prepare the night before and refrigerate before baking. Vegan adaptation possible by replacing eggs with flax eggs and adding chickpea flour.

Nutrition

Keywords: dairy-free, breakfast casserole, creamy, silken tofu, coconut milk, gluten-free, healthy breakfast, easy recipe

Find it online: https://yumyep.com/easy-creamy-dairy-free-breakfast-casserole-recipe-for-healthy-mornings/