Dairy-Free Egg Casserole

Name: Dairy-Free Egg Casserole
Yield: 8
Ingredients: 2 tbsp 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 tsp coarse kosher salt, divided; 16 large organic eggs; 1 cup unsweetened almond milk; 1 tsp ground mustard; 1 tsp ground white pepper; Fresh basil, for garnish

Traditional breakfast casseroles often contain cream, half-and-half or milk along with cheese. This dairy-free casserole made with almond milk is an effortless yet beautiful dish that is tasty on its own or as a partner dish to a traditional egg casserole.

Makes 8 servings

Ingredients

2 tbsp 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 tsp coarse kosher salt, divided
16 large organic eggs
1 cup unsweetened almond milk
1 tsp ground mustard
1 tsp ground white pepper
Fresh basil, for garnish

Directions

1. Preheat oven to 400°F. Spray a 12x8-inch baking dish with nonstick cooking spray; set aside.
2. 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.
3. 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.
4. 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.