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Breakfast Casserole with Turkey Sausage, Cheddar and Veggies

Breakfast Casserole with Turkey Sausage, Cheddar and Veggies
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Breakfast is the best. It’s delicious at actual breakfast time, but it’s also amazing for lunch (hi, brunch) and dinner (brinner?). This easy Breakfast Casserole with Turkey Sausage, Cheddar and Veggies is great for a crowd, but it’s also one of my go-to meal planning recipes. It freezes well and tastes great as leftovers, making it a perfect choice if you’re planning out your meals. Also – it’s loaded with protein and works for programs like the 21 Day Fix, Weight Watchers, keto, or any low-carb lifestyle. 

Breakfast Casserole with Turkey Sausage, Cheddar, and Veggies

I’ve made this casserole with turkey sausage, cheddar cheese, onions and bell peppers. You could swap out the turkey sausage for pork or chicken sausage. Swap out the cheese for your cheese of choice. You can even swap out the veggies (or add more). So this recipe is really easy to customize to your tastes! You could also sub the light sour cream for full fat sour cream or replace it with Greek yogurt.

Ingredients:

1 tbsp EVOO

1/2 red onion, diced

2 garlic cloves, minced

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1 lb ground turkey sausage

12 eggs

1 c low-fat sour cream

1 1/2 cups grated cheddar cheese

salt and pepper, to taste

Directions:

Heat oven to 350 degrees. Spray a 9″x13″ casserole dish or large deep pie dish with non-stick cooking spray.

Heat oil in a skillet. Cook onions and garlic until onions start to get translucent. Season with salt and pepper. Add bell peppers and cook an additional 1-2 minutes.

Remove from heat and set aside in a separate dish.

Cook the ground turkey sausage in the skillet you used for the vegetables. Season with salt and pepper, if desired. Once cooked all the way through, remove from heat and drain. Set aside.

In a large bowl, mix the eggs, sour cream, and 1 cup of the cheddar cheese. Use a whisk to make sure everything is mixed really well. Season with salt and pepper.

Add the vegetables and turkey sausage to the bowl and mix until everything is coated with the eggs and well mixed.

Transfer to your casserole dish.

Cook for 40-50 minutes, until center is set. Remove from the oven, sprinkle with the remaining cheese, and return to oven for 1-2 minutes to melt cheese.

Let cool then serve. You can make this ahead and store for easy meal planning.

Turkey Sausage and Cheddar Breakfast Casserole

Created By Carrie
Prep Time 20 minutes
Cook Time 43 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 244 kcal

Ingredients
  

  • 1 tbsp evoo
  • 2 garlic cloves minced
  • 1/2 red onion diced
  • 1/2 c green bell pepper diced
  • 1/2 c red bell pepper diced
  • 1 lb turkey sausage
  • 12 eggs
  • 1 c low fat sour cream
  • 1 1/2 c cheddar cheese
  • salt and pepper to taste

Instructions
 

  • Heat oven to 350 degrees. Spray a 9"x13" casserole dish or large deep pie dish with non-stick cooking spray.
  • Heat oil in a skillet. Cook onions and garlic until onions start to get translucent. Season with salt and pepper. Add bell peppers and cook an additional 1-2 minutes.
  • Remove from heat and set aside in a separate dish.
  • Cook the ground turkey sausage in the skillet you used for the vegetables. Season with salt and pepper, if desired. Once cooked all the way through, remove from heat and drain. Set aside.
  • In a large bowl, mix the eggs, sour cream, and 1 cup of the cheddar cheese. Use a whisk to make sure everything is mixed really well. Season with salt and pepper.
  • Add the vegetables and turkey sausage to the bowl and mix until everything is coated with the eggs and well mixed.
  • Transfer to your casserole dish.
  • Cook for 40-50 minutes, until center is set. Remove from the oven, sprinkle with the remaining cheese, and return to oven for 1-2 minutes to melt cheese.
  • Let cool then serve. You can make this ahead and store for easy meal planning.

Notes

Serving size = 1/8th of casserole
To reduce the blue, use just one cup of cheese. That would make the blue container only 1/2 blue, so you could have two servings! 🙂 
21 Day Fix Container Counts (Trying something different these time - these container counts aren't super pretty, but I wanted to let you decide if you should round up or down when tracking - I round to the nearest 1/4):
  • 1.375 red (I would call this 1 1/2 red)
  • .19 green (I'd call it 1/4)
  • .75 blue (3/4)
  • .375 tsp (I'd call it 1/2)
Weight Watchers Points 
This is 8 points as-is. But you can get it down to 5 points per serving with the following modifications:
  • Reduce the cheese to 1 cup
  • Reduce the sour cream to 1/2 cup
  • Use half of the turkey sausage 
Did you make this recipe? Tag @carrieelleblog if you share on IG or Facebook! We love to see what you're making.

Nutrition

Calories: 244kcalCarbohydrates: 5gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 277mgSodium: 257mgPotassium: 217mgFiber: 0.5gSugar: 1gVitamin A: 989IUVitamin C: 20mgCalcium: 232mgIron: 1mg
Keyword 21 Day Fix, breakfast, casserole, protein, Weight Watchers, whole foods
Tried this recipe?Let us know how it was with a rating and review!

 

Looking for more easy breakfasts? Try these!

Chicken Sausage and Gouda Egg Bites

Sheet Pan Sweet Potato Hash with Eggs

Crock Pot Southwestern Breakfast Casserole

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How many points for weight watchers on this recipe?

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