Healthy Breakfast Casserole Recipe

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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!

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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:

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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

by Laura Smith

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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Comments

  1. 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

  2. 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.

  3. 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.

  4. 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?

  5. 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!

  6. 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.

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