Nickel Allergy Friendly Dairy Free Breakfast Casserole
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Learn more →Ingredients
8 servings
- 1 lb breakfast sausage, casings removed if links
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- salt and pepper, to taste
- 4 cups frozen hash browns, thawed
- 10 large eggs
- 1 ½ cups dairy free milk
- 1 tsp dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 cup dairy free cheese, shredded
For serving
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the breakfast sausage and cook, breaking it into crumbles, until browned throughout with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the drippings in the skillet.
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