Turkey Sausage Breakfast Casserole

This breakfast casserole is easy to make, light on the macros and perfect to meal prep for the busy mornings ahead. Even has a few veggies snuck in there.

What you’ll need

Equipment

• 9×13 baking dish
• Large frying pan

Ingredients

• Turkey sausage: I use Jennie-O.
• Yellow onion
• Red bell pepper: Orange or yellow work too.
• Shredded hash browns: To make this super easy, I use frozen pre-shredded hash browns.
• Eggs + egg whites: Egg whites keep it light and high in protein, while whole eggs add healthy fats, vitamins and minerals. I buy the liquid egg white cartons.
• Milk: Any milk of choice.
• Garlic powder
• Ranch seasoning mix: Hear me out, this just boosts the flavor. But feel free to sub any seasoning you like!
• Chives: Or green onion.
• Salt + pepper
• Cheddar cheese

How To Make It

1. Preheat oven and prep pan: Preheat oven to 350 F and spray a 9×13 glass baking dish well with cooking spray.
2. Cook turkey sausage: Heat a large pan on medium high heat and add turkey sausage. Cook sausage, breaking apart into small pieces until fully cooked. Remove excess fat/liquid then remove sausage from pan and set aside.
3. Cook veggies: Add chopped onion, bell pepper and frozen hash browns with a big pinch of salt to the same pan and cook just until hash browns have defrosted and onions and pepper have slightly softened (3-5 minutes). Remove from heat.
4. Whisk eggs: In a mixing bowl, add egg whites, eggs, milk, seasonings, and 1/2 the chives and whisk together. Season with more salt and pepper to taste.
5. Assemble & Bake: Add the hash brown/ veggies mixture to the glass baking dish, along with the turkey sausage. Pour over the egg mixture and top with shredded cheddar cheese. Cover with foil and bake for 30 minutes, then uncover and bake an additional 15 minutes or until eggs have set. Let cool for 10 minutes and top with remaining chives.

Tips

• Even distribution: If you like a more evenly distributed casserole, mix the turkey sausage with the hash browns and veggies a bit before adding the egg mixture.
• Salt: Salt this dish based on your preferences – I tend to like things on the saltier side so I add at least 1-2 tsp to the hash brown mixture and a good pinch to the eggs.
• Toppings: Add ketchup, salsa, sour cream, avocado, tomatoes, whatever you enjoy!

To Store

After cooling, store extra breakfast casserole an airtight container in the fridge up to 5 days. I love this OXO glass dish with lid so I can just pop the lid on and put leftovers away. To reheat, microwave in 30 second increments until it’s as warm as you like.

Looking For More Easy Breakfast Recipes?

Try these next!

• Individual breakfast casseroles
• Easy high protein breakfast muffins
• One pan ham and turkey breakfast skillet
• Easy breakfast quesadilla

Lastly, if you try this turkey sausage breakfast casserole, be sure to leave a rating and comment down below! And don’t forget to tag me on Instagram. Love hearing from you guys! ♡

Turkey Sausage Breakfast Casserole

This breakfast casserole is easy to make, light on the macros and perfect to meal prep for the busy mornings ahead.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8

Calories: 211kcal

Equipment

• 9×13 baking dish

Ingredients

• 1 lb Jennie-O turkey sausage
• 1/2 small yellow onion (100 g) diced
• 1 large red bell pepper (200 g) chopped
• 5 cups frozen shredded hash browns (420 g)
• 2 1/4 cups egg whites (552 g)
• 2 large whole eggs
• 1/4 cup milk of choice (60 g) I used unsweetened almond
• 2 tsp garlic powder
• 2 tsp ranch seasoning mix or seasoning of choice
• 2 tbsp chives or green onion
• salt and pepper to taste
• 1 cup cheddar cheese (84 g) grated

Instructions

• Preheat your oven to 350 degrees F. Spray a 9×13 casserole dish well with cooking spray.
• Cook turkey sausage in a large pan on medium high heat, breaking apart into small pieces until fully cooked (about 5 minutes). Remove excess fat/liquid, remove sausage from pan and set aside.
• In the same pan, add onion, bell pepper and frozen hash browns with a big pinch salt (1-2 tsp). Cook just until hash browns have defrosted and veggies have slightly softened (3-5 minutes).
• Add the hash browns and turkey sausage to your baking dish (mix together if you like a more evenly distributed casserole).
• In a mixing bowl, whisk together egg whites, eggs, milk, garlic powder, ranch seasoning, 1 tbsp of the chives and more salt and pepper to taste. Pour over the hash browns, veggies, and sausage.
• Top with shredded cheese, cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until eggs are set.
• Let cool for 10 minutes, top with remaining chives and enjoy with your favorite toppings.

Notes

• Salt: Salt this dish based on your preferences – I tend to like things on the saltier side so I add at least 1-2 tsp to the hash brown mixture and a good pinch to the eggs.
• Toppings: Avocado, salsa, sour cream, ketchup, hot sauce, etc. are all delicious.

Nutrition

Serving: 212g | Calories: 211kcal | Carbohydrates: 13.7g | Protein: 20.3g | Fat: 8.5g | Fiber: 1.8g

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