Skinny Sausage & Egg Breakfast Casserole

Here's the Dish

This is the perfect breakfast for Christmas morning, as the prep work is all done the day before! Just pop it in the oven on Christmas morning and you have the most amazing breakfast without any work on Christmas day! No one will believe this is a healthier version, and it is guaranteed to please all of the meat & egg lovers in your family!

Method

The estimated total time to make this recipe is 30-35 minutes.

1

In a large non-stick sauté pan, brown sausage over medium heat, breaking it up into small crumbles as it cooks. Remove from heat once it is cooked through (no longer pink). 

2

Meanwhile, preheat oven to 375 degrees, and spray a 9×13 baking pan with cooking spray. Spread bread cubes evenly over the bottom of the baking dish. Top the bread with the cooked sausage and cheese, distributing them evenly over the bread. 

3

In a medium bowl, combine the eggs, milk, seasonings, and parmesan (and honey/syrup if desired). Whisk until well combined. Pour the egg mixture evenly over everything in baking dish. Cover with foil and refrigerate overnight, (or at least four hours in the fridge.)

4

The next morning, remove from the fridge, (leave foil on). Bake for 25-30 minutes. Remove foil and bake an additional 5-10 minutes, or until egg is set (knife inserted in center should come out clean) and cheese is melted to your liking. Enjoy!

breakfast-casserole-main

Ingredients

1 lbLean ground turkey sausage (I used Italian lean ground turkey)
10 slicesHigh fiber bread 1
1 1/2 cupGrated reduced fat cheddar cheese (I prefer Cabot brand)
3 Eggs
6Egg whites (or 3/4 cup egg white from carton)
1 1/2 cupUnsweetened almond milk OR low fat milk
1 tspSalt
1/4 tspPepper
1/2 tspOregano
1 tbsParmesan cheese
Optional:1 tbs low sugar maple syrup or honey (for a touch of sweetness)

1 I used Brownberry double protein bread which has 110 calories per slice and 7 g fiber, 18 g carbs, and 3 g fiber per slice. *Use Gluten Free bread if you are intolerant to gluten!

Nutrition Breakdown

12 Servings
209 Calories per Serving
6.5 g Fat
15 g Carbohydrate
3 g Fiber
2 g Sugar
23 g Protein
5 WWP+*

*Weight Watchers Points per serving

18 Comments

Danielle said:

So making this and the French toast casserole from last year! My husband will love this!

December 16th, 2013 — 10:29am  |  Reply

Stephanie Sullivan said:

This looks delicious, and I can’t wait to try it. Thank you, Katie!

December 16th, 2013 — 4:29pm  |  Reply

Sharon said:

Do you think this would work with turkey bacon?

December 18th, 2013 — 9:11am  |  Reply

Dashing Dish said:

it would be too much salty bacon…you could try extra lean ground turkey or beef, and put a bit of crumbled/cooked bacon in there

December 18th, 2013 — 10:13am  | 

Kassie said:

Just made this and its so yummy! Perfect for a quick breakfast in the morning… and I am taking it for lunch!

December 19th, 2013 — 10:52am  |  Reply

Emily Austin said:

Are you supposed to cube the bread or just leave the slices whole? It’s unclear.

December 28th, 2013 — 3:41pm  |  Reply

Dashing Dish said:

cube

December 28th, 2013 — 4:21pm  | 

Courtney said:

Have you ever tried freezing this? I’d love to make it ahead of time and eat it for breakfast throughout the week. Thanks!

January 1st, 2014 — 12:43pm  |  Reply

Dashing Dish said:

i havent, it certainly will work, but may get soggy!

January 1st, 2014 — 3:56pm  | 

Jennifer said:

Does this save well? I really want to make it but I don’t think my husband and I could polish off 12 servings

January 17th, 2014 — 4:49pm  |  Reply

Dashing Dish said:

yes! one week in the fridge

January 17th, 2014 — 7:11pm  | 

Kristi Colvin said:

I made a modified version for one of this as I didn’t have all the ingredients (with fake veggie sausage) and it was sooooooo good!

February 7th, 2014 — 9:17am  |  Reply

Mandy Gaudreault said:

anybody try this with dairy-free cheese? like Go Veggie? I want to try it but current breastfeeding a baby with a dairy sensitivity. would love to know if this will turn out okay without the dairy before I go buy all the ingredients. thanks!

February 10th, 2014 — 2:03pm  |  Reply

Kristin said:

Is there something else you could add instead of the sausage to make a vegetarian dish?

March 3rd, 2014 — 12:44pm  |  Reply

Dashing Dish said:

bocca soy meat crumbles!

March 3rd, 2014 — 2:53pm  | 

Liz Taylor said:

Hey girl. So I made this, this past week and the bread was so soggy :(

I see up top where you say “Meanwhile, preheat oven to 375 degrees, and spray a 9×13 baking pan with cooking spray. Spread bread cubes evenly over the bottom of the baking dish. Top the bread with the cooked sausage and cheese, distributing them evenly over the bread.” but then it says to refrigerate over night? Are you supposed to cook the bread first in the oven, pour the egg mixture, then refrigerate over night? Or you just make the whole thing, refrigerate over night, then cook it in the oven the next day?

Thanks babe!!!

March 7th, 2014 — 11:17am  |  Reply

Dashing Dish said:

hey liz! i will for sure edit that…it would be confusing im sorry! you should make it all, refrigerate overnight, then cook the next day! :)

as far as the bread not being soggy, the best thing to do is cook it for a bit longer uncovered. every oven will be different, and even the bread you use can alter the baking time a bit! :) hope that helps! xoxo

March 10th, 2014 — 11:29am  | 

Kayla said:

Just wanted to say thanks for yet another great recipe! Literally eating this as I type and it is AMAZING!

July 14th, 2014 — 9:58pm  |  Reply

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