This hearty egg casserole layers browned pork sausage crumbles with a savory mix of yellow onion, red and green bell peppers, and garlic, all soaked in a rich, seasoned egg custard finished with a hint of Dijon and smoked paprika. Baked in a single dish until the edges set and the center turns creamy-firm, it cuts into eight generous squares that hold together beautifully for a brunch spread or make-ahead breakfast. The unsweetened oat milk in the custard keeps things light while still delivering that classic, savory casserole richness. A scatter of fresh chives on top adds color and a little sharp bite right before serving. It's a satisfying, protein-packed dish that works well for a gluten free breakfast or brunch table, and it reheats nicely for easy weekday mornings too.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into crumbles, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the prepared baking dish, leaving the rendered fat in the skillet.
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