This Healthy Breakfast Casserole is delicious, easy and has no bread. Make ahead for a crowd, meal prep or clean out the fridge. This egg bake is veggie, protein and flavor packed.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: North American


  • 3 sausage links or 2 cups cooked turkey or chicken, diced
  • 4 small potatoes, cubed
  • 1 small red bell pepper, cubed
  • 1 small green bell pepper, cubed
  • 1/4 cup red onion, diced
  • 12 large eggs
  • 1 cup milk (I used almond)
  • 1 tsp garlic powder
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1/2 cup any cheese, shredded
  • Cooking spray (I use Misto)


  1. Spray 9 x 13 baking dish with cooking spray and preheat oven to 350 degrees F.
  2. Add sausage, potatoes and bell peppers into the dish spreading evenly.
  3. In a large mixing bowl, whisk the eggs. Then add milk, garlic powder, salt, pepper and whisk until well combined.
  4. Pour egg mixture over veggies. Sprinkle with red onion and cheese.
  5. Bake for 40 minutes.
  6. Remove from the oven, cut into 8 slices and enjoy warm or cold.

Make Ahead: Refrigerate assembled and covered with plastic wrap casserole for up to 2 days. Bake as per recipe directly from the fridge.

Store: Refrigerate leftovers in an airtight container for up to 5 days. Perfect for meal prep. Freeze for up to 3 months.


  • You can use all egg whites. 12 eggs = 3 cups.
  • For meat, use chopped bacon, sauteed or not.
  • Cooked ground turkey, chicken or beef would work as well.
  • Replace or add some of bell pepper with up to 1 cup of sliced mushrooms (brown ones have more flavor).
  • Add a few handfuls of spinach, kale or swiss chard to an egg mixture.
  • Make spicy by adding hot sauce or red pepper flakes to an egg mixture.
  • Add a can of diced green chiles for Mexican version.

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