Healthy, Make-Ahead Sausage and Egg Breakfast Casserole
A delicious and nutritious breakfast casserole packed with protein, vegetables, and creamy cheese, perfect for busy mornings.
Servings: 9 servings
Calories: 300kcal
Ingredients
For the sausage mixture
- 1 ¼ lb ground turkey
- 1 tablespoon dried rubbed sage
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon pure maple syrup
- ¼ teaspoon nutmeg
- to taste optional black pepper
For the casserole
- 4 cups cubed par-cooked potatoes
- 2 cups cooked and crumbled breakfast sausage
- 4 cups chopped vegetables (onions, red and green bell pepper, mushrooms)
- 3 cups shredded sharp cheddar cheese
- 12 large eggs
- 2 cups plain unsweetened almond milk
- ¼ teaspoon salt
- to taste optional black pepper
- optional hot sauce
Instructions
Preparation
- In a bowl, mix together the ground turkey, sage, salt, garlic powder, maple syrup, nutmeg, and black pepper. Stir until well combined.
- In a large skillet over medium heat, cook the turkey mixture, breaking it apart until fully cooked. Set aside to cool.
- Spray a 9x13 inch baking dish with olive oil or coconut oil cooking spray.
- Layer the cubed potatoes, cooked sausage, chopped veggies, and shredded cheese in the baking dish.
- In another large bowl, whisk the eggs, almond milk, salt, and pepper together. Pour this mixture evenly over the layered casserole.
- Cover the dish with plastic wrap or foil and refrigerate overnight.
Cooking
- The next day, remove the cover and place the casserole in a cold oven. Preheat the oven to 350°F (175°C).
- Bake for 1 hour or until the center is set. You can check for doneness by inserting a fork into the center.
- Once cooked, remove from the oven and cut into 9 rectangles. Serve with hot sauce, if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze the uncooked casserole tightly for up to 2 months.