This easy recipe for low calorie breakfast casserole is healthy and delicious! At only 131 calories per serving you can even have seconds! Plus you can make this as part of your weekly meal prep. One tray can serve a family of 2 for four mornings, and with the handy recipe card, it’s easy to double or triple this recipe for easy breakfast casseroles.
Ingredients You’ll Need:
- Olive oil spray
- 1 russet potato sliced
- ⅓ cup turkey breakfast sausage
- 1 bell pepper diced
- 1 tomato seeded and diced
- 8 large whole eggs
- ¼ cup unsweetened almond milk
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded sharp cheddar cheese
Low Calorie Breakfast Casserole
Healthy Breakfast Casserole Meal Prep and Storage
Meal Prep: You can make the casserole ahead of time and bake, or store to bake later. Simply bake and cool, and cover. Then store (baked or unbaked) for later.
Storage: Will hold in the fridge for 5 days or the freezer for a month.
Reheating: If stored unbaked, bake according to the directions below (thaw out first if frozen). Or to reheat leftovers or pre-cooked, cover with foil and add to a 350 degree oven for 20-30 minutes until warmed through.
Low Calorie Breakfast Casserole
Low Calorie Breakfast Casserole
Equipment
- 9 x 13 baking dish
Ingredients
- Olive oil spray
- 1 russet potato sliced
- ⅓ cup turkey breakfast sausage
- 1 bell pepper diced
- 1 tomato seeded and diced
- 8 large whole eggs
- ¼ cup unsweetened almond milk
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with oil.
- Spray a large nonstick skillet with oil and heat over medium heat. Add in the potatoes and sausage, cover and cook for 10 minutes.
- Add the red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes.
- Add the vegetables and sausage to the prepaired baking dish.
- In a large bowl combine the eggs, milk, salt and pepper and whisk well. Slowly pour over the vegetables into the baking dish and top with cheese.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Breakfast Casserole
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Article History:
- Originally written and published November 26, 2020 by Audrey Johns
- Updated on September 19, 2023 by Audrey Johns
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1 russet potato, sliced… enjoy!
1 russett potato, sliced… enjoy!
How many potatoez? Peeled or not? How cut up or not?
Looks delicious.
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