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Turkey Sausage Breakfast Casserole

Turkey Sausage Breakfast Casserole

This carb-conscious breakfast bake goes all-out: Veggies galore, ground turkey sausage, melted mozzarella cheese and freshly made tortilla chips. Under 300 calories per serving!

 

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servings Makes 6 servings 6
preparation time PREP Under 15 minutes
total time TOTAL Less than 1 hour

Ingredients

  • FOR TOPPINGS
  • 1 large whole-grain tortilla
  • 1 teaspoon olive oil
  • 1 pinch kosher salt
  • 18 cherry tomatoes, cut in half
  • 1 tablespoon balsamic vinegar
  • 1 pinch kosher salt
  • 1 teaspoon olive oil
  • ½ cup shredded low-fat mozzarella cheese
  • 12 basil leaves
  • FOR SAUSAGE
  • 8 ounces JENNIE-O® All Natural* Turkey Sausage
  • FOR EGGS AND VEGGIES:
  • 6 medium crimini or white button mushrooms
  • 1 stalk celery, coarsely chopped
  • 3 green onions, roughly chopped
  • 1 cup shredded and firmly packed kale
  • 3 tablespoons sun-dried tomatoes, precut packed in oil
  • 1 tablespoon olive oil reserved from sun dried tomatoes
  • 1 teaspoon kosher salt
  • 3 whole eggs or ¾ cup egg substitute
  • 1½ cups liquid egg whites

Directions

  1. Make the crispy tortilla topping:
  2. Heat oven to 350°F.
  3. Cut tortilla into thin strips, about ¼-inch thick. Toss with 1 teaspoon olive oil and pinch of kosher salt.
  4. Place the tortilla strips on baking sheet. Bake 15 minutes or until golden brown and crispy.
  5. Marinate the tomatoes:
  6. In medium bowl, toss cherry tomatoes with balsamic vinegar, 1 pinch kosher salt and 1 teaspoon olive oil. Set aside.
  7. Cook sausage:
  8. Evenly divide turkey sausage into the mini muffin cups.
  9. Bake sausage 20 to 25 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Keep warm.
  10. In food processor, add mushrooms, celery, green onions, kale, sun dried tomatoes, 1 tablespoon olive oil from the jar of sundried tomatoes, and 1 teaspoon kosher salt. Pulse the vegetables to roughly chop them into pea-sized pieces.
  11. Add chopped vegetables to large non-stick skillet over medium-high heat. Sauté 5 minutes or until vegetables are softened and tender.
  12. Cook eggs with vegetables:
  13. In medium bowl whisk together eggs and liquid egg whites.
  14. Pour whisked eggs into pan of cooked vegetables. Continue to cook over medium-high heat, stirring constantly with a rubber spatula to build a “fluffy curd", 2 to 3 minutes.
  15. Assemble the casserole:
  16. To assemble final dish, layer egg and veggie mixture on bottom of casserole. Top with warm turkey sausage and mozzarella cheese. Top cheese with marinated tomatoes, fresh basil leaves and tortilla crisps.

RECIPE NUTRITION INFORMATION

Per Serving

Calories180

Protein21g

Carbohydrates7g

Fiber1g

Sugars3g

Fat7g

Cholesterol40mg

Sodium980mg

Saturated Fat1.5g

MADE WITH

All Natural* Turkey Sausage

All Natural* Turkey Sausage

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Sausage Breakfast Casserole