Make-Ahead Breakfast Casserole
Prepare this breakfast casserole the night before for a fuss-free breakfast!
For the Chef: Turkey tends to be a leaner meat than beef, so if you're ever looking to make your favorite beef recipe a little lighter, try it with turkey! It'll fill you up just the same without sacrificing on taste.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, The Lighten Up Cookbook: 103 Easy, Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love.
Preparation Time20 min
Cooking Time40 min
- 1 pound turkey breakfast sausage
- 1 red bell pepper, cut into 1-inch dice
- 1 small onion, finely diced
- 4 cups frozen shredded hash brown potatoes, thawed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon hot sauce
- 1 1/2 cup cottage cheese
- 1 (8-ounce) package shredded sharp reduced-fat cheddar cheese
- 1 (8-ounce) package shredded reduced-fat Swiss cheese
- 6 large eggs, lightly beaten
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
In a large skillet, add the sausage and sauté until fully cooked, about 5 minutes.
Remove from the pan with a slotted spoon and place on a plate lined with paper towels.
Add the red pepper and onion in the same skillet and saute until tender, about 4 minutes.
In a large bowl, combine the shredded potatoes with the salt, pepper, garlic powder, red pepper flakes, and hot sauce.
Stir in the cottage cheese, 1 1/2 cups of the cheddar cheese, and 1 1/2 cups of the Swiss cheese.
Mix in the cooked sausage, reserving 1/2 cup for the top of the casserole.
Mix in the cooked onions and red peppers, then the eggs.
Spoon the mixture into the baking dish. Top with the reserved cheeses and sausage.
Bake for 40 to 45 minutes until set and the cheese has melted.
Allow to cool for 5 to 10 minutes before serving.
Change up the casserole by adding bacon and other sauteed vegetables, such as mushrooms, zucchini, or spinach.