Pregnancy Friendly Sausage, Egg, and Cheese Breakfast Casserole
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Learn more →Ingredients
8 servings
- 1 lb bulk pork breakfast sausage
- 6 cups day-old white sandwich bread, cut into 1-inch cubes (about 8 slices)
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 cups whole milk
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter, for greasing
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the sausage in a large skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 7–9 minutes. Transfer to a paper-towel-lined plate and let cool slightly.
- 2
Grease a 9x13-inch baking dish with the butter. Spread the bread cubes in an even layer across the bottom of the dish. Scatter the cooked sausage evenly over the bread, then sprinkle 1 1/2 cups of the cheddar over the top.
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