by Olena

Healthy Breakfast Casserole

Olena Osipov
4.8 from 6 votes

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

healthy breakfast casserole

Healthy Breakfast Casserole

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.
4.84 from 6 votes
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 40 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.
  • 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. Sprinkle with red onion and cheese.
  • Bake for 40 minutes.
  • 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.

      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 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.

      20 comments on “Healthy Breakfast Casserole

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      1. 4 stars
        Great recipe…I made this to use up some eggs and ingredients I had in the refrigerator and freezer. I made adjustments only out of necessity, so think anyone that makes this can do the same. I used frozen Italian Sausage (which I lighted sauted and diced), yellow onion, Italian Peppers, added scallions, red pepper in addition to the spices as listed, 10 eggs (as that is all I had), 2/3 cup Pea MIlk (I use Ripple, more protein than other non-dairy milk), Jalesberg cheese (had less than 1/2 cup), I only had 3 potatoes, but it worked. I put it into a 8×11 casserole. It was a little “thicker” so I watched and tested it for doneness after 30 minutes and probably ended up baking around 45-50. The center was still a little “wet” but knew it would continue to cook when it was out of the overn. It was delicious! The only adjustment I would make to the “use what you have” in my combination is that bottom was a little brown (did not take away from the taste). I believe this happened because the casserole was ceramic, so would lower the temperature to 325 and bake longer.

      2. 5 stars
        This was amazing. I did cook it for 50 min vs 40 as it was not done in the center. Could have been my oven. I also added an extra sausage link. The spices is a perfect mix and taste is awesome. Perfect 8 person serving.

        1. In step 2 do I need to cook the sausage before adding it to my dish with the bell peppers and potatoes?

          I was also thinking of using a large pie dish instead of a 9×13 dish…

          1. It should be cooked sausage. If you are using uncooked, then you have to cook it in a skillet first. Regular pie dish might be too small unless you have extra deep one or use 2 of them.

      3. I haven’t tried this yet but I’m going to try this with salmon. I can’t eat nightshade veg so I’ll try other veg, maybe broccoli, spinach, red onion and capers along with the salmon.

      4. I made so many breakfast casserole but this one is the best. Potatoes are must in that recipe. Highly recommend. Thank you

          1. Hi just wondering if you think it would work if I used 6 eggs and cut the other measurements in half as well? This is just for 2 people. Thanks!

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