Pregnancy 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution is about concentrated oregano oil and large medicinal doses.
- salt and pepper, to taste
- 4 cups frozen hash browns, thawed
- 10 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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