Pregnancy Friendly Dairy Free Egg Casserole
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Learn more →Ingredients
8 servings
For the filling
- 1 tbsp olive oil
- 1 lb ground pork sausage
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the egg custard
- 10 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup unsweetened oat milk
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (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 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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