Pregnancy Friendly Easy Breakfast Casserole
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Learn more →Ingredients
8 servings
- 1 lb breakfast sausage, casings removed if links
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cups day-old white or sourdough bread, cut into 1-inch cubes
- 8 large eggs
- 1 ½ cups whole milk
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded cheddar cheese, divided
For serving
- 2 tbsp fresh chives or flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and no pink remains, about 6–8 minutes. Transfer the sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
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