Pregnancy Friendly Breakfast Casserole
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp garlic-infused oil
- 1 lb ground pork sausage
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 ½ cups milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dry mustard
For the topping
- 1 ½ cups cheddar cheese, shredded
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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