With just 20 minutes of prep the night before, you’ll have a delicious, savory breakfast ready to bake in the morning. With lean turkey sausage, spinach and nutty Gruyere cheese, it’s a treat that’s worth a little forethought. We lighten the casserole by using low-fat milk instead of cream and sub egg whites for half of the eggs, but with this much flavor, you’ll never miss the saturated fat. You can substitute chopped, plant-based breakfast sausage for the turkey sausage if you’re vegetarian.
Active time: 20 minutes Total time: 1 hour, 20 minutes
Turkey Sausage and Spinach Breakfast Casserole Ingredients Directions Spray an 8-inch (20cm) square baking dish with cooking spray. Put the bread cubes in the dish in an even layer and set aside. Heat the oil in a large non-stick saute pan over medium heat. Add the sausage and onions and cook, stirring frequently and breaking up the meat with a spatula, until the meat is cooked through, 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, 1 minute. Spread evenly over the bread cubes in the prepared baking dish. Whisk the eggs, egg whites, milk, nutmeg, salt and pepper in a medium bowl. Pour over the mixture in the baking dish. Sprinkle with the cheese. Cover with foil and refrigerate overnight. Preheat the oven to 375°F (190°C). Uncover the baking dish and bake until a knife inserted in the center of the casserole comes out without a liquid egg on it, 50 minutes to 1 hour. Cut into 6 squares and serve immediately. Serves: 6 | Serving Size: 1/6 recipe Nutrition (per serving): Calories: 254; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 125mg; Sodium: 651mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 6g; Protein: 19g
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