Breakfast Casserole Without Eggs

Name: Egg-Free Breakfast Casserole with Bacon and Ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 lb (226 g) bacon, ( finely cut (about 10 slices)); 1/2 cup diced onion ((about one small onion)); 1/2 cup diced red pepper ((about half medium peper)); 2 cups (500 g) whole milk ricotta cheese; 1/4 cup (55 g) cornstarch; 1/2 cup (120 g) heavy cream; 1 teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon ground mustard; 2 teaspoons baking powder; 2 cups (226 g) shredded cheddar cheese; 2 cups (136 g) frozen hash browns, (thawed)

This egg-free breakfast casserole replaces traditional eggs with a creamy ricotta and cornstarch base, delivering a hearty, customizable dish that's perfect for family breakfasts or brunch gatherings.

🌍American 🏷️Breakfast 🏷️Casserole 🏷️Egg-free

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Mommyshomecooking · by Oriana Romero

Ingredients

1/2 lb (226 g) bacon, ( finely cut (about 10 slices))
1/2 cup diced onion ((about one small onion))
1/2 cup diced red pepper ((about half medium peper))
2 cups (500 g) whole milk ricotta cheese
1/4 cup (55 g) cornstarch
1/2 cup (120 g) heavy cream
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground mustard
2 teaspoons baking powder
2 cups (226 g) shredded cheddar cheese
2 cups (136 g) frozen hash browns, (thawed)

14 Ingredients

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Instructions

1
Preheat the oven to 350º F (180º C). Lightly grease an 8x8 inch square baking dish with oil or butter.
2
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
3
Add the onion and red pepper to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft, about 4 minutes. Set aside.
4
In a separate bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder. Then, stir in the cheese, frozen hash browns, bacon, and sauté vegetables.
5
Transfer the mixture to the prepared baking dish.
6
Bake for 15 – 20 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.Oriana's Note: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. If you notice that the edges are browning too quickly but the center is not set, cover the edges of the casserole with aluminum foil. This will help prevent further browning while allowing the center to catch up in terms of cooking.

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Tips & Notes

Pro tips

Cook bacon until crispy, then chop finely to distribute evenly throughout the casserole and prevent soggy spots.
Whisk the ricotta mixture thoroughly to remove lumps before folding in bacon and vegetables for a smooth, uniform texture.
Use whole milk ricotta rather than part-skim for better creaminess and a richer mouthfeel in the final dish.
Let the casserole rest for 5 minutes after baking before serving to allow the cornstarch to fully set and hold its shape.

Substitutions

Heavy cream → half-and-half or evaporated milk (slightly less rich, but still creamy)
Red pepper → green pepper, yellow pepper, or diced tomatoes (no major texture change)
Whole milk ricotta → cottage cheese or mascarpone (texture will be slightly different)
Bacon → diced ham, sausage, or smoked salmon (optional for non-pork variation)