High-Protein Christmas Morning Breakfast Casserole
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb lean ground turkey sausage or chicken sausage
- 8 large eggs
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 yellow onion, finely chopped
- 2 cups fresh baby spinach, chopped
- 1.5 cups shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Generously coat a 9×13-inch baking dish with non-stick cooking spray to ensure the casserole serves easily.
- Place a large skillet over medium-high heat. Add the ground sausage and cook until browned and crumbled, about 7-9 minutes. Drain any excess fat and set the meat aside.
- In the same skillet, add the diced onions and bell peppers. Sauté for about 5 minutes until they begin to soften. Stir in the chopped spinach at the last minute just until it begins to wilt, then remove from heat.
- In a large mixing bowl, whisk together the 8 eggs, egg whites, and cottage cheese. For a smoother texture, you can blend the cottage cheese before adding it. Stir in the garlic powder, smoked paprika, salt, and pepper.
- Spread the cooked sausage and sautéed vegetables evenly across the bottom of the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the meat and veggies.
- Pour the egg mixture slowly over the layers, ensuring it seeps into all the corners. Sprinkle the remaining 1/2 cup of cheese on top. Place in the oven and bake for 40 to 45 minutes, or until the center is set and the top is golden brown.
- Remove the dish from the oven and let it sit for 5 to 10 minutes. This allows the eggs to firm up, making it much easier to slice into clean squares.