The question was raised: can we substitute almond milk for the usual milk when making an egg bake? When my P.S. (Princely Spouse with mild lactose intolerance) said he was giving up egg bakes because of intestinal issues, I was devastated. I love to make them and have pieces on hand in the freezer for quick breakfasts! I couldn’t make them just for myself!
I promptly made an egg bake using almond milk in place of the 2% milk I usually use. It’s about as scientific as I get. I was also curious. I am lactose intolerant and egg bake doesn’t give me any problems. Odd that my P.S. should have them when I don’t with this dish. And I do make them often.
I used a bulk breakfast sausage that I was sure wasn’t a problem for us. I didn’t want to get too many variables in the mix. See, I am already sounding like a food scientist! I browned the sausage and broke it up with my handy dandy whatever-you-call-it.
I chopped up a few handfuls of fresh spinach, our favorite vegetable in an egg bake. It’s gotten to the point where it tastes like something is missing if there isn’t spinach in the dish!
I added chopped tomatoes, chopped green onion and shredded cheddar to a bowl along with the cooked sausage and spinach and tossed well. I spread it in a sprayed 9 x 13-in pan.
I broke a dozen eggs into a bowl and added 3 cups of almond milk, along with some salt, pepper and dry mustard. I whisked until the egg mixture was well mixed and foamy. I should add that you want to make sure your almond milk is not flavored with vanilla or any such thing. And I buy the unsweetened kind, you don’t want sugar in your egg bake!
I poured the egg mixture over the pan of ingredients and let it sit for 30 minutes to absorb the liquid.
I baked the egg dish in a preheated 350°F oven for about 70 minutes. I’d set the timer for 60 minutes and a knife inserted in the center was still a little wet. Your baking time may vary, just keep testing the center until it is set and cuts cleanly.
I sampled a piece of the egg bake immediately and was impressed. I couldn’t tell the difference in milk by flavor or texture. Boom! Experiment successful and done! Lactose intolerance people of the world unite!
P.S.: my P.S. was happy and no longer stressed after eating egg bakes. woot woot!
Almond Milk Egg Bake
- 1 lb breakfast sausage
- 6 cups cubed bread (I used day old French bread)
- 1 cup diced tomato
- 1/4 cup chopped green onion
- 4 cups shredded cheddar
- 12 eggs
- 3 cups almond milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
Fry sausage until browned in places; break up into smaller pieces.
In a large bowl add cubed bread, diced tomato, green onion, shredded cheddar and cooked sausage. Mix well.
Spray or grease a 9 x 13-in baking pan. Spread bowl of ingredients evenly over bottom of pan.
Break eggs into a separate bowl. Add almond milk, salt, black pepper and dry mustard. Whisk until well mixed and frothy. Pour over ingredients in pan and let sit for 30 minutes to soak up liquid.
Bake in preheated oven for 60-70 minutes. Egg bake is done when a knife inserted in center cuts a clean line and is no longer wet.
Egg bake freezes well cut into portions and wrapped in plastic then stored in a zippered freezer bag.