Start your day right with Healthy Breakfast Casserole! We love to meal prep this easy to make casserole. You can use so many different variations of vegetables. This is a perfect recipe to clean out the refrigerator with, you can use tons of different ingredients!
This is one of my favorite breakfast casseroles to make for meal prep. I love how easy it is, and that it comes together quickly using simple ingredients with fresh flavor. This is the perfect recipe to make in advance, because somehow my family always scrambles at about 7:30AM asking ‘what’s for breakfast?!’.
You can make this recipe with whatever you have on hand. A handful of veggies? Some leftover sausage? Cubed potatoes? Use whatever you have on hand to make the most of it.
Ingredients for Healthy Breakfast Casserole
- Eggs – see below for using liquid egg white or egg products.
- Sweet potato
- Sausage
- Use your favorite type.
- Red pepper
- Yellow onion
- Green onion
- Dijon mustard
- Dried basil
How to Substitute Eggs for Egg Whites/Egg Beaters
- 4 eggs plus 2 cups of egg whites or egg substitute will fill up a 9 x 13 pan nicely.
- you can use all egg whites or egg substitutes but it can be dry. The 4 eggs really add some needed fat and moisture. Thats only a half egg per serving!
Making Healthy Egg Breakfast Casserole
- Start by coating a 9 x 13 baking dish with non stick spray.
- Beat the eggs, add the dijon, basil, salt and pepper.
- Saute the sausage until cooked though.
- Drain grease if any.
- Add diced sweet potatoes and yellow onion.
- Cook until potatoes are fork tender. Add to baking dish. Sprinkle with chopped green onion.
What make this breakfast casserole healthy?
Eggs are so healthy! This easy egg casserole is packed with protein, veggies, and potatoes to keep you full. We amp this breakfast casserole up with flavor, a little dijon mustard, salt, pepper, and dried basil keep it healthy but so flavorful.
- No dairy – butter, cheese, milk or cream.
- Increased protein and tons of veggies
Variation Ideas
We keep mentioning how great this recipe is to use up leftover veggies. Here’s some more ideas!
- Chopped asparagus
- Chopped broccoli
- Cherry tomatoes
- Chopped spinach
- Chopped zucchini
- Chopped poblano
- Feta cheese
- Any grated cheese
More variations to consider :
- Cook bacon. Crumble and toss in.
- Add mushrooms to sausage and saute.
- Swap white potatoes for sweet potatoes.
What else do you have in your crisper? Chances are, most leftover veggies and protein will work.
Pour the egg mixture over the filling ingredients and in the oven it goes. So easy! Bake for 30-35 minutes. Top with avocado, tomato or salsa, my personal favorite.
Storing & Serving Tips
If you have leftovers, you can slice and store them in a lidded container. You can enjoy leftover breakfast casserole cold, or you can reheat it. You can reheat it in the microwave by wrapping it in a damp papertowel, and microwaving it for about 15-20 seconds.
A few more healthy breakfast recipes:
- How to make Granola
- Mini Quiche in Wonton
- Crustless Quiche
- Easy Breakfast casserole with hash browns
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Healthy Breakfast Casserole
Ingredients
- 1 pound sausage
- 1 cup diced sweet potato
- 1/2 cup diced yellow onion
- 1/3 cup chopped green onion
- 12 large eggs
- 2 teaspoons dijon mustard
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray a 9 x 13 baking dish with non stick spray. Preheat oven to 350 degrees.
- Heat skillet to medium high. Add sausage. Crumble and cook until cooked though. Drain grease if any.
- Add diced sweet potatoe and chopped yellow onion to sausage. Saute until sweet potatoes are fork tender and onion soft. About 5-7 minutes.
- Pour sausage mixture into baking dish. Top with chopped green onions.
- In large mixing bowl, whisk 12 eggs. ( *see notes if using egg whites or liquid egg substitute.) Add dijon, dried basil, salt and pepper.
- Pour over sausage and potato mixture.
- Bake for about 30-35 minutes or until cooked through in the middle.
- Serve with fresh avocado or diced tomatoes.
- Store leftovers in refrigerator for up to 5 days. Freezing not recommended.
Notes
- 4 eggs plus 2 cups of egg whites or egg substitute will fill up a 9 x 13 pan nicely.
- 3 cups of all egg whites or egg substitutes if not using any real egg but warning it might be dry with no real eggs.
Nutrition
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