Dec 11
2013

Skinny Sausage and Egg Breakfast Casserole Recipe

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This Skinny Sausage and Egg Breakfast Casserole is perfect for feeding a crowd. The “make-ahead” option takes the stress off at breakfast time.
Skinny Sausage and Egg Breakfast Casserole Recipe | cookincanuck.com #breakfast #brunch #recipe

I’ll get right to the point. You must make this! Whether it’s for Christmas morning (with the make-ahead option) or a lazy Sunday morning, this breakfast casserole must grace your table soon.

Even though I “skinny”-ed up this recipe, the taste will have your family begging for seconds. The crispy potato crust makes this different than your usual breakfast casserole and the turkey sausage curbs that “I need to eat a pound of bacon” feeling that often hits on weekend mornings.

Or is that just me? Say it ain’t so.

As you’re looking through the ingredients of the recipe, resist the urge to cringe when you read “cottage cheese”. It’s a great way to add cheesiness and texture without throwing in fistfuls of Cheddar cheese. The cottage cheese will melt during baking, so any of its distinctive texture will disappear, leaving only flavor and gooey-ness in its wake.

If you want to make this for Christmas morning without getting up at 5am, just follow the make-ahead instructions below. You and your kitchen elves can do most of the prep work the night before.

The recipe:

The crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9- by 13-inch inch baking dish with cooking spray.

With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.

Transfer the potato mixture to the prepared baking dish, and press the potato evenly on the bottom and up the sides of the dish.

Bake until the potatoes are golden brown on the edges, about 20 minutes.

The casserole:

Turn the oven heat down to 375 degrees F.

Skinny Sausage and Egg Breakfast Casserole Recipe | cookincanuck.com #breakfast #brunch #recipe

Cook the turkey sausage in a large skillet set over medium-high heat until it is almost cooked through. Add the red bell pepper and green onions and cook until the bell pepper is tender, about 2 minutes.

Skinny Sausage and Egg Breakfast Casserole Recipe | cookincanuck.com #breakfast #brunch #recipe

In a large bowl, whisk together the eggs, egg whites, skim milk, cottage cheese, and Cheddar cheese. Stir in the turkey sausage mixture.

Skinny Sausage and Egg Breakfast Casserole Recipe | cookincanuck.com #breakfast #brunch #recipe

Pour the egg mixture over the potato crust. Bake until the egg is set, 45 to 50 minutes.

Skinny Sausage and Egg Breakfast Casserole Recipe | cookincanuck.com #breakfast #brunch #recipe

Cut into 12 pieces and serve.

Make-ahead:

Bake the potato crust as stated in the recipe. Let the crust cool, cover and refrigerate overnight. Prepare the rest of the recipe as stated, but do not pour the filling into the crust. Cover and refrigerate the filling overnight.

The next morning, pour the filling into the crust and bake as instructed.

Other breakfast recipes to feed a crowd:

Breakfast Recipes to Feed a Crowd | cookincanuck.com #breakfast #brunch #recipe
Cookin’ Canuck’s Whole Wheat Oat Gingerbread Pumpkin Pancakes
Cookin’ Canuck’s Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa
Kalyn’s Kitchen’s Zucchini & Green Chile Breakfast Casserole
Panini Happy’s Bacon Breakfast Burritos
A Spicy Perspective’s Coconut Macadamia Nut Waffles

Skinny Sausage and Egg Breakfast Casserole Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 25 minutes

Yield: Serves 12

Serving Size: 1/12 casserole

Calories per serving: 240 cal

Fat per serving: Total Fat 11.3g / Saturated Fat 4.1g

Skinny Sausage and Egg Breakfast Casserole Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    The crust:
  • 2 lb. russet potatoes, peeled and shredded
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 3/4 tsp ground pepper
  • The casserole:
  • 12 oz. turkey breakfast sausage, chopped
  • 1 red bell pepper, diced
  • 4 green onions, thinly sliced
  • 6 large eggs
  • 4 egg whites
  • 1/3 cup skim milk
  • 16 oz. low-fat cottage cheese
  • 3/4 cup shredded Cheddar cheese

Instructions

    The crust:
  1. Preheat the oven to 425 degrees F. Lightly coat a deep 9- by 13-inch inch baking dish with cooking spray.
  2. With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato.
  3. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.
  4. Transfer the potato mixture to the prepared baking dish, and press the potato evenly on the bottom and up the sides of the dish.
  5. Bake until the potatoes are golden brown on the edges, about 20 minutes.
  6. The casserole:
  7. Turn the oven heat down to 375 degrees F.
  8. Cook the turkey sausage in a large skillet set over medium-high heat until it is almost cooked through. Add the red bell pepper and green onions and cook until the bell pepper is tender, about 2 minutes.
  9. In a large bowl, whisk together the eggs, egg whites, skim milk, cottage cheese, and Cheddar cheese. Stir in the turkey sausage mixture.
  10. Pour the egg mixture over the potato crust. Bake until the egg is set, 45 to 50 minutes.
  11. Cut into 12 pieces and serve.
  12. Make-ahead:
  13. Bake the potato crust as stated in the recipe. Let the crust cool, cover and refrigerate overnight. Prepare the rest of the recipe as stated, but do not pour the filling into the crust. Cover and refrigerate the filling overnight.

Notes

Calories 240.0 / Total Fat 11.3g / Saturated Fat 4.1g / Cholesterol 133.9mg / Sodium 616.9mg / Total Carbohydrates 15.7g / Fiber 1.9g / Sugars 2.8g / Protein 19.3g / WW (Old Points) 5 / WW (Points+) 6

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{ 8 comments… read them below or add one }

1 Bev @ Bev Cooks December 11, 2013 at 7:47 am

Onnnnnn my way over.

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2 Maria December 11, 2013 at 7:56 am

I love that this can be made in advance!

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3 Ann December 11, 2013 at 8:54 am

This looks fantastic! Will give it a try on a lazy weekend morning :-)

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4 Amy December 11, 2013 at 9:25 am

Looks great! But I can’t stand bell peppers lol. Thinking of replacing the bell pepper with mushrooms- think i could still make it the night before?

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5 Cindysoo December 11, 2013 at 11:19 am

Why does your Turkey sausage look like perfect little meatballs?

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6 Sommer@ASpicyPerspective December 11, 2013 at 7:46 pm

This makes me want to have breakfast for dinner!

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7 Kirsten December 15, 2013 at 2:57 pm

Dara,
I am delighted to see your potato crust work so well! I’ve been crashing and burning with potato crust so I appreciate your taking the time to work it out. The whole family will enjoy this, and I’ll use some of the stored potatoes from the farm share.
Thanks!

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8 Nutmeg Nanny December 18, 2013 at 1:10 pm

Oh my goodness, this is heavenly! Exactly what I need to wake up to :)

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