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!
Dashing Dish
Dashing Dish has not been optimized for your web browser. As a result, your experience on Dashing Dish may be slightly impaired. To improve your experience, please update your browser.
Skinny Sausage & Egg Breakfast Casserole
Here's the Dish
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!
Ingredients
| 1 lb | Lean ground turkey sausage (I used Italian lean ground turkey) |
| 10 slices | High fiber bread 1 |
| 1 1/2 cup | Grated reduced fat cheddar cheese (I prefer Cabot brand) |
| 3 | Eggs |
| 6 | Egg whites (or 3/4 cup egg white from carton) |
| 1 1/2 cup | Unsweetened almond milk OR low fat milk |
| 1 tsp | Salt |
| 1/4 tsp | Pepper |
| 1/2 tsp | Oregano |
| 1 tbs | Parmesan 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
22 Comments
Danielle said:
So making this and the French toast casserole from last year! My husband will love this!
Stephanie Sullivan said:
This looks delicious, and I can’t wait to try it. Thank you, Katie!
Sharon said:
Do you think this would work with turkey bacon?
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
Kassie said:
Just made this and its so yummy! Perfect for a quick breakfast in the morning… and I am taking it for lunch!
Emily Austin said:
Are you supposed to cube the bread or just leave the slices whole? It’s unclear.
Dashing Dish said:
cube
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!
Dashing Dish said:
i havent, it certainly will work, but may get soggy!
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
Dashing Dish said:
yes! one week in the fridge
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!
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!
Kristin said:
Is there something else you could add instead of the sausage to make a vegetarian dish?
Dashing Dish said:
bocca soy meat crumbles!
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!!!
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
Kayla said:
Just wanted to say thanks for yet another great recipe! Literally eating this as I type and it is AMAZING!
Gina said:
Can I substitute skim milk instead of low fat or do you think it will make it soggy?
Dashing Dish said:
no that will work! :)
Fran Moore said:
I would like to add some red pepper and spinach, what do you think?
Maybe just before I pour the eggs on?
Can’t wait to try this!
Thanks
Sonya Elmer said:
I am having trouble with my oven..it won’t heat up right. It heats up maybe to 260 degrees. How long would it take to cook?