Alpha Gal Friendly Breakfast Casserole

Total time1 hr 10 min

Prep time20 min

Cook time50 min

5.0

(12)

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Ingredients

6 servings

For the filling

1 tbsp garlic-infused oil
1 lb ground pork sausage
Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole.
1 medium red bell pepper, diced
1 medium green bell pepper, diced
6 scallions, green tops only, thinly sliced
½ tsp dried thyme
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the base

6 slices gluten free bread, cut into 1-inch cubes (about 4 cups)

For the custard

8 large eggs
1 ½ cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp salt
¼ tsp black pepper
½ tsp dry mustard

For the topping

1 ½ cups cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2
Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 7–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.

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