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Skinny Breakfast Casserole

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"I came up with this recipe by taking bits and pieces from other breakfast casserole recipes I like and making some small changes. This recipe is just as delicious as a healthier, skinnier option by using turkey sausage, low-fat milk, reduced-fat crescent rolls, and egg whites along with the whole eggs."
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9 h 15 m servings 431
Original recipe yields 4 servings (1 9-inch square casserole dish)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir turkey sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
  3. Spray a 9-inch square baking dish with cooking spray and line with crescent rolls; place the triangles flat in the dish so they cover the whole bottom.
  4. Bake in the preheated oven until just golden, 10 to 12 minutes.
  5. Meanwhile, beat eggs, egg whites, milk, baking mix, mustard, salt, and pepper together in a bowl before adding Cheddar cheese.
  6. Remove pan from the oven and let cool at least 5 minutes. Spread the browned sausage over the rolls and pour egg mixture over it al. Cover and refrigerate the unbaked casserole at least 8 hours to overnight.
  7. In the morning, preheat the oven to 350 degrees F (175 degrees C).
  8. Bake the casserole in the preheated oven until set, 40 to 60 minutes. Let cool before serving.


  • You can use the heart healthy or gluten free Bisquick options and skim milk but the recipe above is how I prefer to make it. I also use the spicy turkey sausage for some extra flavor.

Nutrition Facts

Per Serving: 431 calories; 25.4 20.6 29.2 200 1377 Full nutrition

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