This Healthy Breakfast Casserole is delicious, easy and is made without bread. This healthy egg bake is low carb, perfect for meal prep or when you need to feed a large crowd during the holidays.

Our other favorite breakfast bakes are this low carb breakfast casserole, sweet potato egg casserole and even air fryer breakfast casserole.

Healthy breakfast casserole in a baking dish.

Healthy breakfast casserole with diced potatoes, any meat and bell peppers. Sprinkled with red onion and cheese this egg bake is fluffy, full of great flavor and a true crowd pleaser.

It is perfect for family gatherings and large groups of people.

We all loved this healthy breakfast casserole recipe! And because I test recipes all the time, we ate casserole not only for breakfast but for after school snack and dinner, too.

So, baked egg casserole isn’t only for breakfast. Whenever I need to clean out the fridge, I always make an egg recipe like healthy breakfast sandwich or avocado egg salad.

You will not miss the hashbrowns because I added diced potatoes. And if you add bacon to it, you are in heaven. Use what you have on hand for this easy egg casserole recipe. Don’t skip the red onion!

Having said all of the above, I now have a 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 casserole? Leftover Instant Pot mashed potatoes. Oh my goodness, explosion of flavor.

Healthy egg casserole slice on a spatula.

Why You Will Love This Egg Casserole

  • Egg bake made healthy by using fresh vegetables, potatoes, eggs and cheese. No need to use pre-made hash browns or bread. Also, gluten free.
  • Meal prep and freezer friendly! Perfect for busy mornings, Christmas morning breakfast and more.
  • Versatile: You can use fresh veggies and meat you have on hand. It’s a great way to clean out the fridge without food waste.
  • Hearty ingredients will keep you full all morning long!

Ingredients and Notes

Eggs, potatoes, red pepper, green pepper, cooked turkey meat, cheese, milk, red onion, garlic powder, salt and pepper.

This clean out the fridge healthy breakfast casserole is filled with hearty potatoes, crispy veggies and protein of choice that will become an instant hit with your whole family!

  • Large eggs: Main ingredient here. 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 bell pepper for earthier taste and colored pepper for sweeter taste. I like a combination of green pepper and red bell pepper.
  • Red onion: While you can use white onion or yellow onion for this egg , red onion adds a milder taste without overpowering the rest of the breakfast dish.
  • Meat: Use what you have on hand! I have used turkey sausage, chicken sausage, Italian sausage, leftover cooked turkey and cooked lean ground beef, 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: Any will work. I used almond milk.
  • Cheese: Again your choice based on tastes. Sharp cheddar cheese, feta cheese, mozzarella cheese, pepper jack or use a combination etc.
  • Seasonings: Very simple with just salt, fresh ground black pepper and garlic powder.

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 large mixing bowl and pour on top filling. We are just layering flavors to make this a layered egg casserole breakfast dish.
  3. Sprinkle diced red onion and grated cheese on top of the casserole. This is the best part. 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 it depends on your taste buds and your desire for macros.
  • For meat, you can use chopped bacon, sauteed or fresh. Cooked ground turkey, ground chicken or lean ground beef would work as well.
  • Replace or add some of bell pepper with up to 1 cup of sliced mushrooms. Brown mushrooms have more flavor.
  • Use sweet potatoes instead of regular potatoes. No need to peel.
  • Add a few handfuls of green vegetables like 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 Results

  • If making this healthy breakfast bake recipe 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.
  • Let your casserole sit for 10 minutes after baking, this helps your healthy egg casserole firm up in the middle.
  • Use the correct size dish to ensure your casserole is cooked through in correct amount of time.
Closeup of healthy egg bake with potatoes, bell peppers and red onion.

Serving Recommendations

For busy weeks, an applesauce makes a great pairing for a savory breakfast casserole.

If you are making this breakfast egg bake for holiday brunches, you may want to serve with healthy strawberry muffins or make a full spread with the following choices:

Making Egg Bake 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 Instant Pot egg bites 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 individual servings 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. Refrigerate assembled and covered with plastic wrap casserole for up to 2 days. 2 days, guys!!! Bake as per recipe directly from the fridge.


How long to bake egg casserole?

Bake at 350 degrees F for 40 minutes or until the edges are set and the center is just barely jiggly.

How to tell if egg bake is done?

This egg bake is done when the top is set and edges are browned. Top will not be golden. Also egg casserole is ready when knife inserted near the center comes out clean. However, make sure you are not sticking it into melted cheese area.

Could I use hash browns?

Yes, regular hash browns or sweet potato hash browns should work, although we have not tested this recipe with either of those. If grating your own potatoes make sure to give them a good squeeze to remove excess water.

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.

More Healthy Breakfast Recipes

You may also love to browse all my healthy egg recipes!

Closeup of healthy breakfast casserole.
Healthy breakfast casserole in baking dish.

Healthy Breakfast Casserole

Healthy Breakfast Casserole is delicious, easy and is made without bread. This healthy egg bake is low carb, perfect for meal prep & holidays.
4.80 from 24 votes
Servings 8 slices
Calories 243
Diet Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes



  • 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.


  • Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • Freeze: Leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven or bake in regular oven at 350 degrees for 15 minutes.
  • 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.
  • You can use all egg whites. 12 eggs = 3 cups.


Serving: 1slice | Calories: 243kcal | Carbohydrates: 22g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 258mg | Sodium: 524mg | Fiber: 3g | Sugar: 2g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Just made this casserole, it’s still quite warm. So good!!! It’s coming back for sure.

    I was out of milk, and yogurt (boy, time for a trip to the grocery store..!), but I had made your Healthy Veggie Dip yesterday with fresh dill and replaced milk with this dip. Soooo tasty and the texture of the casserole was perfect.

    I’m now exploring your 45 breakfasts list and I’m loving it. Such a nice change from my daily whole grain toast with regular peanut butter (can’t get used to the Costco natural one).
    Thank you for helping me, us, eat more healthy and with a lot more variety 🙂

  2. 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.

  3. 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.

        1. 1 star
          Ugh. I wish you would have written that in the ingredients list. The way it is written sounds like uncooked since you only specified that the alternative (chicken breast) be cooked. Mine is in the oven right now and I have uncooked Impossible sausage in it. Guess it’s ruined. What a massive waste!

        2. It is not ruined. Even raw sausage will cook within 50 minutes of being in the oven. I will update the recipe card to clarify.

  4. 5 stars
    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.

  5. 5 stars
    I made so many breakfast casserole but this one is the best. Potatoes are must in that recipe. Highly recommend. Thank you

  6. 5 stars
    I made this today using left over ham from Thanksgiving & instead of green peppers I double red pepper & used a can of green chili’s. It was very good

      1. 5 stars
        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!

4.80 from 24 votes (9 ratings without comment)

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