by Olena

Healthy Breakfast Casserole

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Olena Osipov

This Healthy Breakfast Casserole is delicious, easy to make and contains no bread. Breakfast egg bake is perfect for meal prepping on the weekends or when you need to feed a crowd during the holidays. This clean out the fridge breakfast casserole is filled with hearty potatoes, crispy veggies and protein of choice that will become an instant hit with your family (and a reason to get out of bed in the morning!).

Along with this egg casserole no bread, our other favorite breakfast bakes are blueberry breakfast cake, sweet potato egg casserole, and this fluffy quinoa breakfast bake.

healthy breakfast casserole in a baking dish

Full of Flavor 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. Holidays or Easter – bake this healthy egg bake from the fridge and enjoy your morning.

We loves eggs in all shape and form – breakfast sandwich, avocado egg salad or Instant Pot eggs – give us them all!

We all loved this gluten free overnight breakfast casserole (which you can cook immediately too!)! And because I test recipes all the time, we ate casserole not only for breakfast but for after school snack and dinner, too. You will not miss the hash browns because I added diced potatoes. And if you add bacon to it, you are in heaven. Because of the nature of my job, I added leftover turkey breast. Use what you have on hand for this versatile egg casserole no bread!

Having said all of the above, I now have a hashbrown breakfast casserole recipe with freshly grated potatoes, olives and green bell pepper. Kids call it “breakfast pizza”, it’s that good!

Raw diced potatoes soak up the flavors of egg mixture during baking. You know what else I tried in this breakfast casserole with potatoes? Leftover pressure cooker 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, use what you have in your fridge so nothing goes to waste.

You will love this healthy breakfast any morning. I promise you don’t 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.

Why This Breakfast Egg Bake Recipe Works?

  • Whole food ingredients include vegetables, potatoes, eggs and cheese. No need to use pre-made hash browns or bread. Also, gluten free with no flour or bread needed.
  • Meal prep-able and even freezer friendly! Perfect for work breakfasts, holiday brunches and more.
  • Versatile so you can use the veggies and meat you have on hand! It’s a great way to clean out the fridge without throwing away ingredients that may not be as ‘fresh’ any longer.
  • Hearty ingredients will keep you full all morning long!
breakfast egg casserole being serving on a serving spatula out of the dish

Ingredients for Breakfast Casserole with Potatoes

  • Eggs: A breakfast egg bake just wouldn’t be complete without eggs! Eggs are a great way to consume vitamins and minerals as well as high quality protein in the morning. Use egg whites if preferred, but note it may lack the rich taste egg casseroles are famously known for.
  • Potatoes: You will be amazing at how 4 small potatoes soak up all the delicious tastes in this healthy breakfast casserole! Any color of potato works – red, russet, Yukon etc.
  • Bell peppers: Adds some crunch and Vitamin A & C. Use green for earthier tastes and colored bell peppers for sweeter taste. I like a combination of green and red – which works particular well if you are making this overnight egg bake for the holidays!
  • Red onion: While you can use white or sweet onion for breakfast casserole with potatoes, red adds a milder taste without overpowering the rest of the breakfast dish.
  • Meat: Use what you have on hand! I have used sausage links, leftover cooked turkey or chicken and all have turned out great. Ham or bacon would also work. I have not tried vegetarian breakfast meats or beans, but if you do, let us know in the comments.
  • Milk: Milk of your preference – I used almond.
  • Cheese: Again your choice based on tastes. Cheddar, feta, mozzarella or use a combination etc.
  • Seasonings: Very simple with just salt, pepper and garlic powder for taste.
healthy breakfast casserole

How to Make Healthy Breakfast Casserole

  1. Spread chopped veggies and meat in a 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 to make this a layered egg casserole breakfast dish.
  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.

Optional Add-In’s and Variations

  • 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, you can 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 the 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 casserole.

Tips for Best Egg Casserole No Bread Results

  • If making gluten free egg casserole ahead, remove from refrigerator 30 minutes before baking for the casserole to come to room temperature.
  • Sautéing potatoes and vegetables slightly before baking could help if you find your casserole is runny.
  • Adding cornstarch to your egg mixture, can also help if your casserole turns out runny.
  • Let your casserole sit for 10 minutes after baking, this helps your egg casserole ‘firm’ up in the middle – for easier slicing.
  • Use the correct size dish to ensure your casserole is cooked through in correct amount of time.

Types of pans: Breakfast egg casserole no bread is best made in a 9×13 pan. A deep pie dish may work, or you can use two shallow pie pans or two 8×8 square pans. Alternately, you could cut the ingredients in half and bake in a smaller sized 8 or 10 inch square pan. Glass, metal or ceramic baking dishes work but may differ on cooking times.

FAQs

Could I use frozen or refrigerated section hash browns for this breakfast casserole with potatoes?

Yes, store-bought hash browns should work for egg casserole no bread- although we have not tested this recipe with either of those. If grating your own potatoes make sure to give them a good squeeze after shredding to remove excess water.

What can I substitute for milk?

Sour cream or yogurt may work – but will give a tangier taste. One reader used leftovers of our healthy veggie dip and reported that it added amazing flavor and worked well!

Can I used mashed potatoes for egg casserole no bread?

Yes! Leftover mashed potatoes work so great for this recipe, you will want to spread them on top of the veggies and meat layer. If placed directly on the bottom of the pan they will stick and burn.

Can I use just egg whites?

Yes, it may lack the rich flavor of a traditional egg casserole, though. See recipe card notes for quantity of egg whites to use.

healthy egg bake with potatoes in serving pan

Serving Recommendations

For a weekday breakfast, a simple fruit of choice or applesauce makes a great pairing for egg casserole no bread. If you are making this breakfast egg bake during the holidays or for a brunch, you may want to make a full spread with the following choices!

Favorite beverages like iced coffee or kombucha makes a great choice for a drink!

Making Healthy Breakfast Casserole in Advance

Breakfast casserole is the best for leftovers. It stays fresh for days and can be frozen for 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 leftovers (already cooked) 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 Thanksgiving, Christmas or New Years 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 Recipes

Healthy Breakfast Casserole Recipe
Healthy Breakfast Casserole

Healthy Breakfast Casserole {No Bread}

This Healthy Breakfast Casserole is delicious, easy to make and contains no bread. Breakfast egg bake is perfect for meal prepping on the weekends or when you need to feed a crowd during the holidays. This clean out the fridge breakfast casserole is filled with hearty potatoes, crispy veggies and protein of choice that will become an instant hit with your family (and a reason to get out of bed in the morning!).
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 slices
Calories: 243kcal
Author: Olena Osipov

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

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

Make Ahead: Refrigerate casserole assembled and covered with plastic wrap for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require extra 10-15 minutes cook time.

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

      Freeze leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat on a microwave or toaster oven. Bake in regular oven at 350 degrees for 15 minutes.

        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.
        See recipe post for more tips and FAQs.

        Nutrition

        Serving: 1slice | Calories: 243kcal | Carbohydrates: 22g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 258mg | Sodium: 524mg | Potassium: 634mg | Fiber: 3g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 52mg | Calcium: 140mg | Iron: 2mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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