Alpha Gal Friendly Breakfast Casserole with Sausage
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Learn more →Ingredients
8 servings
- 1 lb bulk pork breakfast sausage
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - ½ medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 8 cups day-old white sandwich bread, cut into 1-inch cubes (about 10 slices)
- 2 cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 8 large eggs
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, for 6–8 minutes until browned throughout with no pink remaining. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes. Drain off any excess fat and set the skillet aside.
- 2
Grease a 9x13-inch baking dish. Spread the bread cubes in an even layer across the bottom of the dish. Scatter the sausage and vegetable mixture evenly over the bread, then sprinkle 1 1/2 cups of the cheddar cheese over the top.
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