BLT-Inspired Dairy Free Frittata

This dairy free frittata is the perfect balanced breakfast for a busy morning. I love having ready-to-go breakfasts so I don’t have to spend time cooking or deciding what to eat. The combo of protein, carbs and fiber will keep you fueled for the start of your day.

Eating a balanced breakfast supports your gut, hormones and metabolism. If you’re someone who sometimes skips breakfast, having something prepped ahead of time will make it easier to support your body by breaking that habit!

BLT Inspired Dairy Free Frittata

This dairy free frittata is full of flavor and can be easily adapted to whatever ingredients you have in your fridge. So many egg-based breakfast dishes rely on dairy but I promise you won’t even miss it here! Of course, if you aren’t sensitive to dairy you can feel free to use regular milk or sprinkle some cheese on top.

I always like to add hash browns as a carb source (for energy) but will switch up the other ingredients based on what I have around. This BLT-inspired frittata came about because I happened to have bacon, arugula (or lettuce for BLT purposes) and tomatoes leftover from the previous week. If you don’t need it to be dairy free you could sprinkle some feta cheese on top for extra flavor.

More Frittata Filling Ideas

You can make this recipe as is or if you feel like getting creative swap out some of the ingredients! I recommend keeping the hash browns as it makes for a heartier breakfast. Some of my other favorite fillings are:

• Breakfast sausage
• Chorizo
• Spinach
• Leftover roasted vegetables
• Shredded Zucchini

More Dairy Free Breakfast Ideas

It can sometimes feel challenging to find breakfast recipes that don’t have dairy in them! If you’re looking for more dairy free breakfast ideas, check out these High Protein Breakfast Ideas or my favorite Berry Tahini Smoothie!

BLT Inspired Frittata (Dairy Free)

This dairy free frittata is an easy way to get all the food groups at breakfast. I call this my BLT version because it has bacon, lettuce (arugula) and tomatoes but you can really use whatever veggies you have on hand. I like to make this on Sunday and use up whatever is left in my fridge form the previous week.

5 from 1 vote

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Course Breakfast

Servings 6

Ingredients

  

• 4 slices bacon, cut into pieces
• 8 oz frozen shredded hash browns, thawed
• 1.5 cups arugula
• 1/2 cup cherry tomatoes, halved
• 10 eggs
• 1/4 cup non-dairy milk of choice
• 1/2 tsp sea salt
• ground pepper, to taste

Instructions

 

• Heat oven to 375 degrees and line a 9×9 inch pan with parchment paper.
• Heat a skillet over medium heat. Add the bacon pieces and cook until starting to get crispy.
• Remove the bacon from the pan and place on a paper towel lined plate. Drain the excess oil from the pan.
• Add thawed hashbrowns to pan and cook for a few minutes, just to brown slightly. Add in arugula and let wilt for 1-2 minutes.
• Meanwhile, in a medium bowl whisk together eggs, milk, salt and pepper.
• Transfer hashbrowns, arugula and bacon to the parchment lined pan. Sprinkle cut tomatoes on top.
• Pour egg mixture on top and use a spoon to evenly distribute.
• Place in the oven and bake for 18-20 minutes. Let cool for 5-10 before serving.
• Can be stored in the fridge for up to 5 days or frozen for longer.

Notes

If you don’t need this frittata to be dairy free you can use regular milk in place of the non-dairy milk. You could also sprinkle feta or goat cheese on top before baking, if desired.

Keyword Dairy Free, Gluten Free