I’ve been making brunch on Christmas day for years. It’s kind of my thing. And I always make egg casserole. Well, the new healthy me just doesn’t want to eat that egg casserole recipe anymore. For one thing, it’s got two pounds of pork sausage in it. I don’t even eat pork anymore! It’s made with whole milk, ton’s of cheese, and almost a whole loaf of potato bread. It’s really yummy, but there’s nothing healthy about it at all. I needed a healthy breakfast casserole for the new healthy me!
Because who says I can’t have breakfast casserole on Christmas just because I don’t want to eat one that’s going to put me in a food coma? I made this recipe so that I can indulge in a delicious tradition without feeling guilty in the slightest. It’s got tons of veggies, healthy eggs, turkey sausage, skim milk, and some reduced-fat cheese. No bread or pork in sight! The best part is it tastes absolutely amazing! You will love it, I promise!
Serve the turkey sausage on the side if you have some guests who are vegetarian.
Serve it with some sweet potato hash browns and a fruit salad.
Or set up a make your own yogurt and granola parfait bar with my homemade granola recipe. You can find my hash brown and granola recipes here.
Set up your Keurig with a gourmet coffee and tea bar and you have a first class brunch that everyone will love.
And everyone will appreciate that you took the time and effort to make healthy food for them.
Healthy Breakfast Casserole
8 large eggs
1 cup skim milk
1/2 cup reduced fat shredded cheddar cheese
1/4 cup shredded Parmesan cheese
1 pound sliced mushrooms
1 red bell pepper
About 1 cup chopped mixed greens; kale, spinach, chard, or any combination
Johnsonville turkey sausage patties
Here’s what I did:
I preheated the oven to 350 F.
I cracked the eggs into a medium bowl, I beat the eggs with a whisk until fluffy. Then stirred in the milk, stirred in the cheese, seasoned with sea salt, garlic, and fresh ground pepper.
I sprayed the bottom of a 13 by 9 inch pan with olive oil spray. If you are making this dish to take to a Christmas morning brunch or to travel, make it in a disposable aluminum foil pan. Use two for sturdiness. I buy them at the Dollar Tree and they are two for a dollar.
Once the pan had been sprayed, I started adding the vegetables. The mushrooms, the chopped onion, and the chopped bell peppers. I used half of a red and half of an orange, but any colors will do.
Then I ran my knife through the greens to give them a rough chop as well. I used about half of a package of Power Greens, which is a blend of Kale, Baby Spinach and Swiss Chard. I chose this blend because they are all good when cooked. Once the veggies were all the in the baking pan, I stirred them around to blend.
Then, I chopped the turkey sausage into bite size pieces and stirred those in as well.
Once everything was blended, I stirred the egg mixture once again to mix the cheese through and poured it over the top of the veggies. The cheese floated to the top, which was OK because it melted into a nice crust. There are more veggies than egg mixture, because the eggs will rise when cooked.
I baked this for about 45 minutes or until set, then cut it into squares.
I served it with a little bit of chopped avocado and some salsa on top.
Actually, it really was even better than the fatty, calorie dense, pork sausage version I’d been making for years. This recipe would also be great to meal prep on Sundays, cut into squares and portion into containers for breakfasts throughout the week. Especially if you don’t have time to eat before work. You can pop this into the microwave for a minute or so and eat it at your desk. No muss no fuss!
Give it a try! You won’t be disappointed!