Low Fat Country Style Breakfast Casserole
Start your morning right with this Low Fat Country Style Breakfast Casserole, a delicious and guilt-free twist on a classic comfort dish! Packed with lean ground turkey sausage, vibrant bell peppers, tender spinach, and whole-grain bread, this casserole is a wholesome way to fuel your day. The addition of almond milk and a mix of whole eggs and egg whites keeps it light, while a sprinkle of low-fat cheddar adds just the right touch of cheesy goodness. Perfectly seasoned with garlic and onion powder, this easy-to-make breakfast is baked to golden perfection, serving up to six. Whether you're meal prepping for the week or hosting a weekend brunch, this protein-packed, low-fat breakfast casserole is a crowd-pleasing choice that's ready in just an hour!
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Recipe Information
Ingredients
- 6 large Eggs
- 4 large Egg whites
- 1 cup Unsweetened almond milk
- 12 ounces Lean ground turkey sausage
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 cups Baby spinach leaves
- 3 slices Whole-grain bread, cubed
- 1 cup Low-fat shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large skillet over medium heat, cook the ground turkey sausage until browned and fully cooked, about 8-10 minutes. Drain any excess liquid and set aside.
Using the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until the vegetables are tender. Add the baby spinach and cook for an additional 1-2 minutes until wilted. Remove from heat.
In a large mixing bowl, whisk together the eggs, egg whites, almond milk, garlic powder, onion powder, salt, and black pepper.
Layer the cubed whole-grain bread evenly on the bottom of the prepared baking dish. Top with the cooked turkey sausage and sautéed vegetables.
Pour the egg mixture evenly over the casserole ingredients, making sure everything is coated. Gently press down with a spatula to ensure all the bread absorbs the liquid.
Sprinkle the low-fat shredded cheddar cheese over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the eggs are set and the top is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 6951 mg | 302% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.6 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 1636 mg | 126% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2712 mg | 58% | |
*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.
