Turkey Sausage Breakfast Casserole

This recipe for Turkey Sausage Breakfast Casserole is a classic—and perfect for diets and weight loss programs. It’s warm, filling and gives you tons of energy so you can power through your day. While it’s an ideal breakfast, it makes a hearty lunch or dinner as well. Add in your favorite spices for zest and to boost this dish’s antioxidant content.

The eggs and lean turkey sausage infuse this recipe with lots of lean protein, which is ideal for diets and weight loss programs. It fills you up, promotes healthy digestion and helps build lean muscle mass. The more lean muscle mass you have, the more calories your body burns every day.

The other ingredients in this recipe bring a lot of antioxidants and other nutrients to this recipe. The tomatoes are rich in vitamins C and K, and lycopene, an antioxidant that has been shown to reduce the risk of many diseases, including cancer. Mushrooms are a good source of copper, iron, niacin, potassium and the antioxidant mineral selenium. Scallions contain notable amounts of iron, calcium, and vitamins A, C and K.

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8 eggs
4 ounces lean turkey sausage
¼ cup scallions, diced
1/3 cup heavy cream
1/3 cup reduced-fat cheese, shredded
1/4 cup mushrooms, diced
1 tomato, diced
2 tbsp parsley, diced
2 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper to taste


Warm one tbsp. extra virgin olive oil over medium heat. Add the turkey sausage and cook until browned— approximately 10 minutes. While the sausage cooks, preheat your oven to 375 degrees. Whisk together the eggs, heavy cream, scallions and parsley until combined well. Season with Kosher salt and freshly ground black pepper to taste. Add the scallions, tomatoes and mushrooms.

Grease a casserole dish with the remaining extra virgin olive oil. Cut the sausage into bite sized pieces and then place them evenly on the bottom of the casserole dish. Add the tomatoes and mushrooms and the pour the egg mixture over the sausage. Sprinkle the reduced fat cheese on top. Season with Kosher salt and freshly ground black pepper to taste.

Put in the oven and bake for 30 minutes. Let stand 10 minutes before serving.

Makes four servings.


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