Healthy Biscuit Breakfast Casserole Recipe
A healthy biscuit breakfast casserole recipe with turkey breakfast sausage, packaged biscuits & more with 18g of protein and only 292 calories per serving!
Let’s just clarify right from the beginning that this recipe is healthy(ish)…like most of the recipes on my site!
I’m all about “eating in the middle” to balance nutritious food (like veggies) with delicious, comfort food (like biscuits), and this casserole does that perfectly!
This casserole is a crowd-pleasing favorite and it doesn’t taste “healthy” at all. It is a warm, cozy, comfort food breakfast that also happens to have nutrient-packed veggies and is high in protein (a MUST for my breakfasts)!
Breakfast casseroles are the norm in our house because they are so incredibly fast and easy to throw together and you can swap out ingredients to mix them up to accommodate just about any taste buds.
I don’t meal prep all of my meals every single week unless I need to (those 23 weeks my husband worked out of town were heavy on the meal prep!), but I do meal prep breakfast every single week.
I’m not a morning person and on my 100-pound weight loss journey, I found healthy, hearty breakfasts to be incredibly important for starting my day off on the right foot. Healthy breakfasts help me avoid cravings and keep me on track all day long.
How To Make This Healthy Biscuit Breakfast Casserole
One of the ways this healthy biscuit breakfast casserole is healthier is by using turkey sausage instead of traditional pork breakfast sausage.
I like to use Butterball’s turkey breakfast sausage for this casserole, but there are some amazing chicken sausage options out there too that are still leaner options.
The sausage adds great flavor to this casserole! That’s part of the reason why I didn’t add many other spices to this recipe. The sausage already brings the flavor!
So, first, brown up that sausage in a skillet.
The not-so-healthy part of this recipe is the biscuits. Could there be a healthier, homemade option for this?
But part of what keeps me on track with healthy choices is picking easy options that don’t take a ton of time.
These packaged biscuits are a huge time-saver!
Just quarter them up and spread them evenly across the bottom of a greased 9×13 glass pan.
Now, back to the healthier parts of this dish – the veggies! You can use just about any veggies you like, but bell peppers and frozen spinach work great here.
As you can see in the picture, I sprinkled the spinach on while it was still frozen. You can thaw it if you’d like, but you don’t need to!
When the sausage is fully cooked, drain any remaining grease and add the sausage to the baking dish.
Next, whisk up your eggs, milk, salt & pepper.
Side note – this mixing bowl is one of my most-used accessories in my kitchen. It’s collapsible, so it fits into a kitchen drawer and saves me so much space! It’s also super easy to clean.
Now, pour your egg mixture into the baking dish and sprinkle with cheese. Feel free to change the amount of cheese you use based on your tastes!
I always make half for my husband with the normal amount of cheese and I use half the cheese on my part of the casserole.
Bake the casserole for 25-30 minutes, or until the eggs are completely set.
Healthy Breakfast Meal Prep
This casserole is awesome for healthy breakfast meal prep because it’s so fast and easy to throw together and it saves and reheats so well.
You can find more tips on how I meal prep for weight loss here, but these are my favorite meal prep containers.
When the casserole is out of the oven, let it cool for a few minutes, then cut it into 12 pieces.
You can either eat it right away or you can package it in individual meal prep containers at this point. If you’re meal prepping, let the pieces cool before putting into the refrigerator.
What To Serve With This Healthy Breakfast Casserole
- Fruit – My favorite side dish for this casserole! – I like grapes, pears, apples, strawberries, blueberries, cantaloupe, oranges…you name it!
- Greek yogurt – This is a great way to get even more protein into your breakfast to stay full all morning long.
- Whole wheat toast/bagel/English muffin & peanut butter
Substitutions and Other FAQs
How is this healthy biscuit breakfast casserole “healthy”?
Everyone has their own definition of healthy, so it’s a pretty broad word that people use for all kinds of purposes!
I make this casserole healthy-ish by using turkey sausage instead of pork sausage, reduced-fat cheese, adding veggies, and using more eggs than normal so that it’s higher in protein.
Can I use any kind of biscuit?
As long as it’s an uncooked, refrigerated biscuit, any type of biscuit should work!
I don’t like spinach/bell peppers. What can I use instead?
Pretty much any veggie that you normally cook should work! You could use chopped broccoli, kale, diced zucchini, celery, asparagus, shaved brussel sprouts, mushrooms, peas…just choose the one you like best!
Can I use a different kind of sausage?
Absolutely! Chicken sausage would work great in this casserole. You’re welcome to use pork sausage as well, just know that the nutrition information will change!
Can I use a different kind of milk?
Sure! I’ve used skim and 1% so far, but I’m sure unsweetened almond milk and other non-dairy milks would work here too if that’s your preference.
Can I use fat-free cheese instead of reduced-fat cheddar cheese?
If you really want to, you can, but I highly recommend against it. Fat-free cheese doesn’t melt very well, which isn’t very appealing in a comfort food breakfast casserole like this.
That’s why I went for reduced-fat cheese. It saves you calories and fat, but still tastes good and melts pretty well.
- 1 lb turkey breakfast sausage (I use Butterball Everyday Turkey Breakfast Sausage)
- 1 (16oz) tube refrigerated biscuits
- 1 bell pepper (red or orange are my favorites), seeded and diced
- 2 cups frozen chopped spinach
- 12 eggs
- 1 cup milk
- salt and pepper, to taste
- 1 cup reduced fat shredded cheddar cheese
1. Preheat the oven to 425 degrees.
2. In a skillet, brown and crumble the turkey breakfast sausage until no longer pink and drain any remaining grease.
3. Cut each biscuit into quarters and spread evenly across the bottom of a greased 9×13 glass baking dish.
4. Sprinkle the diced bell pepper and the frozen spinach evenly over the biscuit pieces.
5. Pour the cooked sausage over the biscuits and vegetables.
6. Whisk 12 eggs, 1 cup milk, and salt and pepper to taste. Pour into baking dish.
7. Sprinkle with cheese.
8. Bake for 25-30 minutes, until eggs are set.
Serving Size: 1/12th
Amount Per Serving:
Calories: 292Total Fat: 16gSaturated Fat: 5gCholesterol: 219mgSodium: 694mgCarbohydrates: 20gFiber: 0gSugar: 5gProtein: 18g