No Egg Breakfast Casserole with Sausage, Potato and Cheese

This no egg breakfast casserole is high protein, full of fresh veggies, and perfect for fueling your morning. If you’re in need of something egg-less or you just don’t have any on hand, this easy breakfast recipe is the perfect solution!

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Why you’ll love this

If you’re sick of relying on eggs for a high protein breakfast, you have to give this easy egg-free breakfast casserole a try. And bonus- it’s perfect for anyone with egg allergies too!

This hearty breakfast uses lean turkey sausage and nutritious veggies with melty creamy cheddar cheese, making it both nutritious and delicious. It’s perfect for any day and also great for a crowd on a special occasion or weekend brunch too.

One serving of this savory breakfast casserole has 24 grams of protein and 3 grams of fiber to get you started for the day. Protein and fiber help to keep you full and satisfied longer, and a filling breakfast is a must for kicking off your morning!

This easy breakfast recipe is also a great meal prep for the week and tastes even better heated up the next day! You can prep it ahead on Sunday and have a breakfast to look forward to all week long- and the best part is that your breakfast on busy mornings is done.

And the best part? My no egg breakfast casserole is made with basic ingredients and is simple to make, so you won’t have to scour the grocery store for any crazy ingredients!

And if you’re looking for egg-free breakfasts that satisfy your sweet tooth too, try my Chocolate Protein Overnight Oats or my Coffee Chia Protein Pudding next!

Ingredients

• Turkey breakfast sausage: I prefer turkey breakfast sausage- it’s leaner and than traditional pork sausage but any will work. You can usually find fresh turkey sausage links right with the other sausages and meats. You could even use sausage patties and just break them up. Or, you can sub in ground turkey, ground chicken or ground beef.
• Olive oil: Because the turkey sausage is so lean, a little olive oil helps brown the meat and vegetables, plus it adds in some healthy fats.
• Red potatoes: Although you can use any fresh potatoes you like, I use red bliss potatoes because they add a beautiful color, for this recipe we keep the skins on for added fiber!
• Bell peppers: A green and red bell pepper add more color, flavor, fiber and texture into this breakfast casserole recipe but you can choose whatever pepper color is your favorite.
• Yellow onion: Onion adds more flavor to any dish, here it adds the classic diner homefry flavor to our casserole. You can use any onions here including red onion, green onion or sweet onions too.
• Garlic: You can’t go wrong with fresh garlic! This builds on the garlic flavor from the sausage.
• Cheddar cheese: Sharp cheddar melted into the casserole binds everything together and adds a smooth and creamy texture.
• Seasonings: Garlic powder, onion, powder, paprika, salt and pepper add just enough extra flavor to this dish! The paprika gives some nice color to the potatoes and the garlic and onion powder enhance the natural garlic and onion flavor.

How to make no egg breakfast casserole

1. Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add turkey sausage to the pan, breaking up with a spatula or wooden spoon into pieces and cook for about 3-4 minutes.
2. Add peppers, onions, garlic and potatoes to the pan. Stir and cover. Cook covered for 10 minutes, stirring once halfway through. 
3. Remove cover, add seasonings (garlic powder, onion powder, paprika, salt + pepper), and stir. Cook for an additional 10 minutes, stirring occasionally until potatoes begin to brown.

4. Turn off heat and stir in 1 cup cheese. 
5. Transfer veggie and sausage mixture to a 9×9” greased baking dish (or keep in oven safe skillet). Top with remaining ½ cup cheese.

6. Bake for 10 minutes until the cheese is melted and golden brown. Cool slightly before serving.

How to store

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat baked casserole in the microwave or oven (I promise it’s just as good as it was the first day)!

Variations

• Make this ahead of time! Skip the baking step, cover the baking dish with aluminum foil or plastic wrap, refrigerate and bake it the next morning – reduce baking temperature to 375 degrees F and bake for 20-30 minutes until completely heated through.
• Add 2 cups chopped baby spinach with the cheese prior to baking for added color and nutrition!
• Make it a meat-lover’s casserole by adding in ¼ cup diced ham and 4 slices crumbled bacon prior to transferring to the oven.
• You can always add more vegetables! Mushrooms, cubed zucchini, summer squash or even broccoli could be added.
• Use vegan sausage in place of the turkey sausage for a meatless alternative. You can swap out the cheddar for vegan cheese to make this recipe an easy vegan breakfast casserole as well.
• Mix up the potato – you can use sweet potatoes, butternut squash or even rutabaga.
• Use this casserole as a filling for a delicious breakfast burrito. Add a squeeze of sour cream, some salsa, fresh cilantro and a few shakes of hot sauce!
• Garnish with chives or green onions for an extra burst of flavor!

More no egg breakfast recipes you’ll love

• Chocolate Protein Overnight Oats
• Cottage Cheese Bagel
• Coffee Chia Protein Pudding
• Blended Chia Pudding
• Banana Date Smoothie
• High Fiber Smoothie
• Air Fryer Cinnamon Roll Bites
• Cookie Baked Oatmeal
• Blueberry Cheesecake Overnight Oats
• Oreo Protein Shake
• Cottage Cheese with Fruit
• Oreo Overnight Oats

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