Core Weight Watchers Farmers Breakfast Casserole
Start your day on a hearty, healthy note with this Core Weight Watchers Farmers Breakfast Casserole, a high-protein, veggie-packed casserole that’s as satisfying as it is slimming. Perfect for meal prep or a weekend breakfast, this gluten-free dish combines fluffy eggs, creamy fat-free cottage cheese, and savory lean turkey sausage with a vibrant medley of bell peppers, zucchini, onions, and spinach. Enhanced with a touch of garlic, onion powder, and paprika for added depth, this casserole bakes to golden perfection in just 40 minutes. Whether you’re following a Weight Watchers plan or simply seeking a wholesome, low-calorie breakfast, this flavorful recipe is the ultimate way to fuel your mornings.
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Recipe Information
Ingredients
- 8 large Eggs
- 4 large Egg whites
- 1 cup Fat-free cottage cheese
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow onion, diced
- 1 medium Zucchini, diced
- 2 cups Baby spinach
- 6 ounces Lean turkey sausage, cooked and crumbled
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, whisk together the eggs, egg whites, and fat-free cottage cheese until well combined.
Add the garlic powder, onion powder, paprika, salt, and black pepper to the egg mixture. Whisk again until spices are fully incorporated.
In a large skillet over medium heat, cook the diced red bell peppers, green bell peppers, onions, and zucchini until softened, about 5 minutes. Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted.
Add the cooked and crumbled turkey sausage to the skillet with the vegetables, stirring to combine. Remove from heat.
Transfer the cooked vegetables and sausage mixture to the prepared baking dish, spreading it out evenly.
Pour the egg mixture evenly over the vegetables and sausage in the baking dish. Use a spatula to ensure everything is well distributed and submerged in the egg mixture.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before slicing into 6 equal portions.
Serve warm and enjoy, or store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 24.0 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 554 mg | 43% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
