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Light Make-Ahead Breakfast Casserole with Sausage

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A light and fluffy breakfast casserole with sausage, eggs, and cheese that can be assembled the night before. Perfect for holiday mornings or lazy weekends, this crowd-pleaser is healthier than traditional versions but just as delicious.

Ingredients

Scale
  • 1 pound ground turkey or chicken sausage
  • 8 large eggs, room temperature
  • 1 ½ cups low-fat milk (2% or whole)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded part-skim mozzarella
  • 1 small yellow onion, diced (about ½ cup)
  • 1 red bell pepper, diced
  • 4 cups cubed whole-wheat bread (day-old or slightly stale)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Brown the sausage: Heat a large skillet over medium heat. Add the ground turkey or chicken sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Drain excess grease and transfer to a plate.
  2. Sauté the vegetables: In the same skillet, add the diced onion and red bell pepper. Cook over medium heat for 3-4 minutes until softened and the onion is translucent. Add a teaspoon of olive oil if needed.
  3. Whisk the egg mixture: In a large mixing bowl, whisk the eggs vigorously until light and frothy, about 1 minute. Add the milk, Greek yogurt, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Whisk until well combined and smooth.
  4. Layer the casserole: Spread the cubed bread evenly across the bottom of a greased 9×13-inch baking dish. Sprinkle the cooked sausage over the bread, followed by the sautéed vegetables. Pour the egg mixture evenly over everything, pressing down gently with a spatula to coat the bread.
  5. Add the cheese: Sprinkle the shredded cheddar and mozzarella evenly over the top. Do not stir.
  6. Refrigerate: Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
  7. Bake: Preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 15 minutes. Bake covered with foil for 30 minutes, then remove the foil and bake for another 15-25 minutes until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
  8. Rest and serve: Let the casserole rest for 5 minutes before cutting. Sprinkle with fresh parsley and serve warm.

Notes

Use day-old bread for best texture. Do not skip the overnight refrigeration step. Let the casserole rest for 5 minutes after baking before cutting. If the top browns too quickly, tent loosely with foil. For a vegetarian version, replace sausage with 2 cups sautéed mushrooms, spinach, and zucchini. For a low-carb option, replace bread with 4 cups frozen hash browns (thawed and patted dry) or riced cauliflower.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage casserole, egg bake, holiday brunch, light breakfast casserole

Find it online: https://recipebelle.com/light-make-ahead-breakfast-casserole-with-sausage-easy-recipe/