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Lighter Cheesy Breakfast Casserole with Sausage & Hash Browns

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A lighter version of the classic breakfast casserole, made with turkey sausage, reduced-fat cheese, and crispy hash browns. It’s hearty, flavorful, and perfect for feeding a crowd without the guilt.

Ingredients

Scale
  • 1 lb turkey breakfast sausage
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 8 large eggs
  • 1 cup low-fat milk (2% works great; unsweetened almond milk can be used)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded reduced-fat sharp cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 green onions, sliced (optional, for garnish)
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray or lightly grease with butter. Set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain.
  3. In the same skillet, add the diced onion and bell pepper. Cook over medium heat for about 4-5 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Scrape up any browned bits from the bottom of the pan. Remove from heat and set aside.
  4. Spread the thawed and patted-dry hash browns evenly in the bottom of the prepared baking dish.
  5. Sprinkle the cooked sausage evenly over the hash browns, followed by the sautéed onion and bell pepper. Spread into an even layer.
  6. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper until smooth and uniform.
  7. Slowly and evenly pour the egg mixture over the layers in the baking dish. Gently shake or tilt the dish to help the eggs settle. Let it sit for about 2 minutes.
  8. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
  9. Bake for 35-40 minutes, or until the center is set and the top is golden brown and bubbly. If the top browns too quickly, loosely cover with aluminum foil for the remaining time.
  10. Remove from the oven and let rest for 5-10 minutes. Garnish with sliced green onions and fresh parsley if desired. Slice into 8 portions and serve warm.

Notes

Don’t skip drying the hash browns – wet hash browns lead to a soggy casserole. Let the casserole rest before cutting to allow it to set properly. For make-ahead, assemble the night before, cover, and refrigerate; add 5-10 minutes to baking time. For extra crispy hash browns, toast them at 400°F for 10 minutes before layering.

Nutrition

Keywords: breakfast casserole, cheesy breakfast casserole, lighter breakfast casserole, turkey sausage casserole, hash brown casserole, easy breakfast recipe, make-ahead breakfast, gluten-free breakfast

Find it online: https://willarecipes.com/lighter-cheesy-breakfast-casserole-with-sausage-and-hash-browns/