Healthy Breakfast Casserole Recipe
This is one of my go to recipes. I make at least once or twice a month. Often I make it on Sunday, and then eat it each weekday for breakfast. Is impressively high in protein and also pretty low carb and low fat. It also tastes pretty good!
You can freeze this, and it won’t be too bad. However, honestly, I am very picky about my food, and, in my opinion, it will taste like it’s been frozen. I recommend you try freezing just one slice to see what you think.
I talked about this in my Spicy Sausage Pasta Bake Recipe, but here’s the sausage I use:
They’re already cooked, just throw them in, and you’re good to go. This recipe was adapted from this Breakfast Casserole recipe at Kalyn’s Kitchen. By the way, Kalyn’s Kitchen is a great resource for lower carb, higher protein recipes.
You could also make this healthier by add some veggies. I have steamed a bag of chopped broccoli and sprinkled it in the bottom of the pan along with the sausage. However it was a tad too broccoli-ish for me. :: sigh :: I’m really not a vegetable person, although I wish I were. I’m sure if I chopped the broccoli up smaller and put in a little less, I could get by with it.
Healthy Breakfast Casserole
Keywords: bake breakfast low-carb high protein
Ingredients (8 Servings)
- 9.6 oz bag of fully cooked turkey sausage crumbles (or any cooked sausage)
- 5 oz (1 ¼ cups) shredded cheddar cheese
- 12 whole large eggs
- 4 large egg whites
- 6 oz low fat cottage cheese (about ¾ cup)
- 2 Tbsp Mrs. Dash all purpose seasoning
- Salt and Pepper to taste (I use none, but I don’t really use salt in anything ever.)
Instructions
Preheat oven to 350ºF. Lightly spray a 13 x 9 inch pan.
Sprinkle the sausage in the bottom of the dish. Sprinkle the shredded cheddar cheese evenly over the sausage.
In a bowl, whisk together whole eggs, egg whites, cottage cheese, Mrs. Dash seasoning, salt, and pepper.
Pour egg mixture evenly over the sausage and cheese in the pan. Fluff gently with a fork to mix.
Bake for 35 minutes until set. Store in refrigerator.
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Emily Says
I need to start making “real” breakfasts. We usually just have cereal!!
Kalyn Says
Thanks for the shout out and your version looks great. I need to find those sausage crumbles!
Yazmin Says
This looks delish. Bookmarking for later!
another jennifer Says
Looks good and pretty easy to make!
Happy Saturday!
Julie Moore Says
I enjoy breakfast casseroles. This looks easy and delish. 🙂
Happy Sharefest! Enjoy your weekend!
Andrea Says
I’ve been meaning to try the crumbles. I religiously buy the Jimmy Dean turkey sausage croissants. This will be a good use of the crumbles. Thanks for sharing. #sitssharefest
Kim L Says
This looks delish! I just don’t like sausage. I wonder if I could use bacon?
LauraJane Says
Post authorI don’t see why you couldn’t. I bet it would be good.
Debra Schramm Says
Have you ever tried adding any vegetables?
LauraJane Says
Post authorYes, I’ve done steamed, chopped broccoli and spinach, and it turned out well.
Rachel Says
Love the idea of cottage cheese instead of any bread!,made this and added spinach and peppers ,its in the oven and looks yummy..thanks for sharing.
stephanie Says
Mmm this looks like something my family would LOVE. I like the broccoli idea in it!
Lisa Says
This looks great!
Does anyone know if it can me made in muffin cups and how long they would bake at 350?
Also, what is the nutritional information is? How many carbs one muffin cup size would be?
I have a recently diagnosed diabetic child. Thanks for the help.
kathy welch Says
how many muffin tins would you use? I live alone and that eat this instead of a protein shake. They are good and have really worked to lose weight but I get so tired of sweet in the morning and at lunch.
LauraJane Says
Post authorI would probably fill each muffin tin about 3/4 full. I’m guessing it would make at least 15-20 muffins.
Sandy Says
I made it in the extra large muffin cups. They were ready in 30 min. I would think regular sized muffin cups would take 20-25 min.
jessie Says
do you have to refrigerate before serving?
thanks
LauraJane Says
Post authorI eat it when it’s still warm, but I do store it in the refrigerator.
Raigen Says
Im a college student and its hard to get up and make breakfast early and have enough to last me until im out of class. Would the casserole last in the fridge and reheat well?
LauraJane Says
Post authorI have sometimes made the casserole on Sunday, and then eaten it each weekday. I’ve also frozen it in individual servings. It freezes okay, but I do feel like it loses something in the freezing process.
kathy welch Says
how long would it last in the refrigerator unfrozen
LauraJane Says
Post authorI think it would last a few days. I would make it on Sunday and eat until Friday.
Kim Says
Can you use all egg whites? Looks delish!
LauraJane Says
Post authorI don’t see why you couldn’t.
Kim Says
So I just finished eating this….. Made mostly with egg whites and 6 whole eggs. Fat free cottage cheese, 2% sharp cheddar, added frozen chopped spinach, onions and garlic. Positively amazing!! It feels like cheating! Thanks for sharing!
LauraJane Says
Post authorSo glad you liked it! Your version sounds delicious!
Kalyn Says
Thanks for the shout out. I must find those turkey breakfast sausage crumbles; what a great idea for a breakfast casserole ingredient!
Carol Says
Our chickens are laying 3-4 eggs per day. Thanks for a great recipe to help use up some of them.
Cyndi Says
I make something similar to this (uses cream cheese instead of cottage cheese), and mushrooms were wonderful in it (along with the sausage). Occasionally I’ll even add diced red and green bell pepper. I’m going to have to try your version with the cottage cheese!
peggy Says
This is similar to one I make with italian bread. I will leave out the bread and add spinach, mushrooms, tomatoe. Have never made it without the bread. Hope its not too watery.
Kim Says
Do you know how many carbs per serving are in this recipe? Thanks
LauraJane Says
Post authorI don’t have the exact number of carbs.
Sandy Says
My total carbs for the whole mixture were 8 carbs. So if you have 8 servings that is about 1 carb per serving.
Sandy Says
What a great discovery of those crumbles! The worst part of making sausage recipes is cooking the sausage. I’m making some right now in the extra large muffin cups so it turns out 8 servings. Thanks for the share 😀
Sandy Says
I forgot to do the fluff part to mix, so I ended up with a cheesy layer in the middle. Also, 30 minutes to cook in the large muffin pans or small foil rectangle loaf pans (makes 4 of the 6″ mini loaf pans, great for sharing!)