by Olena

Healthy Breakfast Casserole

by Olena

5 from 1 reviews

This Healthy Breakfast Casserole is delicious, easy and has no bread. Make ahead for a crowd, meal prep or clean out the fridge. This egg bake is veggie, protein and flavor packed.

Thanksgiving, Christmas, Easter, Mother’s Day – bake this healthy egg bake from the fridge and enjoy your morning.

Healthy Breakfast Casserole

Healthy breakfast casserole with diced potatoes, your favorite meat and bell peppers. Sprinkled with red onion and cheese this egg bake is fluffy, full of flavor and a true crowd pleaser. Don’t skip the red onion. Not white but red, please. It is more mild.

We all loved it! And because I test recipes all the time, we ate casserole for after school snack, dinner and breakfast. You will not miss the hash browns because I added diced potatoes. And if you add bacon to it, you are laughing. Because of the nature of my job, I added leftover turkey breast.

Healthy Breakfast Casserole slice on a spatula

Raw diced potatoes soak up the flavors of egg mixture during baking. You know what else I tried? Leftover mashed potatoes. Oh my goodness, explosion of flavor. Once again, my job is amazing.

Now, are we talking about pre-Holidays casserole or leftover casserole, Olena? Haha. Anything works.

You will love this healthy breakfast any morning. I promise you no need to grate any potatoes or use frozen unhealthy hash browns. No judgement because I love my wine and desserts too. trust me, not baking kale chips here.

How to Make Healthy Breakfast Casserole

  1. Spread chopped veggies and meat in sprayed with Misto 9 x 13 baking dish. Make sure every bite gets a bit of everything. Shallow dish is fine as this healthy egg bake doesn’t rise much.
  2. Whisk egg mixture in a bowl and pour on top filling. We are just layering flavors.
  3. Now sprinkle diced red onion and grated cheese on top. This is the best part of this casserole. I swear I was blown away by mild and half raw purple morsels of flavor.
  4. Bake for 40 minutes in preheated 350 degrees F oven.

how to make Healthy Breakfast Casserolehow to make Healthy Breakfast Casserole

how to make Healthy Breakfast Casserolehow to make Healthy Breakfast Casserole

Tips

  • You can use all egg whites. 12 eggs = 3 cups egg whites. Substitute any amount with a ratio of 1 large egg + 1/4 cup egg whites. Not sure about flavor but that’s up to you and your desire for macros.:)
  • For meat, use chopped bacon, sauteed or not.
  • Cooked ground turkey, chicken or beef would work as well.
  • Replace or add some of bell pepper with up to 1 cup of sliced mushrooms (brown ones have more flavor).
  • Use sweet potatoes instead of regular potatoes. No need to peel.
  • Add a few handfuls of spinach, kale or swiss chard to an egg mixture.
  • Make spicy by adding hot sauce or red pepper flakes to an egg mixture.
  • Add a can of diced green chiles for Mexican version.

Healthy Breakfast Casserole on a counter and red oven mitts

Store, Meal Prep and Make Ahead

Breakfast casserole is the best for leftovers. It stays fresh for days and months.

Refrigerate in an airtight container for up to 5 days. Anything with eggs like egg bites and egg muffins is perfect for meal prep.

Freeze for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave or toaster oven for time that works with your appliances. They all differ. Bake in regular oven at 350 degrees for 15 minutes.

Make ahead is the best feature of this casserole. Hello, free Christmas morning! Refrigerate assembled and covered with plastic wrap casserole for up to 2 days. 2 days, guys!!! Bake as per recipe directly from the fridge while you are drinking coffee (with Baileys) and opening presents. That’s it!

More Healthy Breakfast Casseroles

Healthy Breakfast Casserole Recipe

Print

Healthy Breakfast Casserole

5 from 1 reviews

This Healthy Breakfast Casserole is delicious, easy and has no bread. Make ahead for a crowd, meal prep or clean out the fridge. This egg bake is veggie, protein and flavor packed.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 3 sausage links or 2 cups cooked turkey or chicken, diced
  • 4 small potatoes, cubed
  • 1 small red bell pepper, cubed
  • 1 small green bell pepper, cubed
  • 1/4 cup red onion, diced
  • 12 large eggs
  • 1 cup milk (I used almond)
  • 1 tsp garlic powder
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1/2 cup any cheese, shredded
  • Cooking spray (I use Misto)

Instructions

  1. Spray 9 x 13 baking dish with cooking spray and preheat oven to 350 degrees F.
  2. Add sausage, potatoes and bell peppers into the dish spreading evenly.
  3. In a large mixing bowl, whisk the eggs. Then add milk, garlic powder, salt, pepper and whisk until well combined.
  4. Pour egg mixture over veggies. Sprinkle with red onion and cheese.
  5. Bake for 40 minutes.
  6. Remove from the oven, cut into 8 slices and enjoy warm or cold.

Make Ahead: Refrigerate assembled and covered with plastic wrap casserole for up to 2 days. Bake as per recipe directly from the fridge.

Store: Refrigerate leftovers in an airtight container for up to 5 days. Perfect for meal prep. Freeze for up to 3 months.

Notes

  • You can use all egg whites. 12 eggs = 3 cups.
  • For meat, use chopped bacon, sauteed or not.
  • Cooked ground turkey, chicken or beef would work as well.
  • Replace or add some of bell pepper with up to 1 cup of sliced mushrooms (brown ones have more flavor).
  • Add a few handfuls of spinach, kale or swiss chard to an egg mixture.
  • Make spicy by adding hot sauce or red pepper flakes to an egg mixture.
  • Add a can of diced green chiles for Mexican version.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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