Red Meat Allergy Friendly Dairy Free Egg Casserole
Total time1 hr 15 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
8 servings
For the filling
- 1 tbsp olive oil
- 1 lb ground pork sausage
Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 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
- 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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