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    Home » Recipes » Breakfast

    Egg White Breakfast Casserole with Turkey Sausage

    By Lily・Published: Mar 31, 2023・Updated: May 16, 2025・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    This meal prep egg white breakfast casserole is made with homemade lean ground turkey sausage, frozen hash browns, egg whites (and two whole eggs), rotel, onions, and diced bell peppers.

    baked lean turkey sausage egg white hash brown casserole.

    Some of my favorite healthy breakfast recipes are egg white oatmeal, greek yogurt and granola fruit bowls, and protein banana oatmeal.

    What You Will Love

    This healthy breakfast casserole is delicious, uses simple ingredients, and is easy to reheat. If you track macros, this is a great lean breakfast to hit protein targets (one serving has 26 grams of protein).

    The diced bell peppers, shredded cheese, cilantro, and rotel (diced tomatoes with green chilies) give this hash brown casserole a southwestern vibe. This is the perfect breakfast recipe for a crowd or days you need an easy reheatable breakfast option.

    Ingredient Notes

    ingredients needed to make egg white breakfast casserole with hash browns
    • Homemade turkey sausage: Use 99% lean ground turkey (or chicken). The breakfast sausage spices are brown sugar, ground sage, ground marjoram, ground cloves, ground thyme, chili flakes, salt, and pepper. You can substitute store-bought ground breakfast sausage.
    • Frozen hash browns: Use store-bought frozen hash browns or make homemade hash browns by grating peeled white potatoes. Substitute tater tots.
    • Rotel (optional): Rotel is canned diced tomatoes and green chilies.
    • Eggs: I prefer whole eggs then removing the yolks to get egg whites. You can also use liquid egg whites.

    How To Make Egg White Breakfast Casserole

    Preheat the oven to 350 ℉ (180 ℃).

    sauteing diced onions and diced bell peppers in butter.

    Peel and dice the onion. Wash and dice the bell peppers. Sautee the diced onion and bell peppers in butter or olive oil on medium-high heat for about 5 minutes. Once they soften, set them aside.

    adding spices and brown sugar to make turkey breakfast sausage.

    Add the lean ground turkey breaking up the clumps as the meat cooks in the same nonstick skillet on medium-high heat. Mix in the breakfast sausage spices: brown sugar, ground sage, ground marjoram, ground cloves, ground thyme, chili flakes, salt, and black pepper.

    adding the chopped bell peppers and onions to the ground turkey breakfast sausage.

    Mix the bell pepper and onion mixture with the homemade turkey sausage. Set aside.

    using a slotted spoon to remove the egg yolks from the egg whites.

    Crack the eggs into a large bowl. Using a slotted spoon, remove the egg yolks. Keep two yolks (this is a personal preference).

    whisking the rotel, milk, and egg mixture together.

    Add the cans of rotel (if using), salt, and milk. Mix together.

    spreading the turkey sausage mixture in a casserole dish.

    Place the bell pepper, onion, and sausage crumbles in a large 9" x 13" baking dish.

    pouring the rotel egg mixture on top.

    Top with frozen hash browns. Pour the egg mixture on top.

    topping the hash brown egg white casserole with shredded mexican cheese.

    Sprinkle some shredded cheese.

    Cover with parchment paper and foil. Bake in the oven at 350 ℉ (180 ℃) for about 35 minutes covered and 35 minutes uncovered. The total baking time is around 70 minutes.

    baked hash brown breakfast casserole with turkey sausage and egg whites.

    Garnish with green onions and fresh cilantro. Serve this healthy breakfast recipe with some hot sauce or fresh fruit.

    Tips and Tricks

    • Grating your own cheese tastes better (and melts better). If you don't have time, packaged shredded cheese works too.
    • Make this an overnight breakfast casserole by preparing it the night before! Just assemble the sausage egg casserole with foil and store it in the fridge.
    • Make homemade turkey sausage. I tried the store-bought turkey sausage, and I wasn't that impressed. Also, you can use leaner cuts of meat if you make your own breakfast sausage.
    turkey sausage and egg white breakfast casserole.

    Variations and Substitutions

    • Keep the egg yolks. If using the whole egg, use 8 eggs for a serving of 12.
    • Make your own hash browns. Grate peeled potatoes to make homemade hash browns.
    • Add more cheese. I lightened up the original recipe, but you can add more cheese if you like.
    • Change up the meat. Use chicken sausage, Italian sausage, turkey bacon, bacon, Canadian bacon, or store-bought sausage crumbles. Substitute lean ground beef for lean ground turkey.
    • Add some more vegetables to the sausage mixture. Use fresh spinach or fresh mushrooms.
    • Omit the can of rotel and experiment with fresh herbs, goat cheese, or feta cheese to make this more of a Mediterranean vibe!
    a spatula taking a slice out of the casserole.

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    📋 Recipe

    baked egg white breakfast casserole with hash browns.

    Egg White Breakfast Casserole with Turkey Sausage

    Author: Lily
    Course: Breakfast
    Cuisine: American
    Prep: 15 minutes mins
    Cook: 1 hour hr 10 minutes mins
    Total: 1 hour hr 25 minutes mins
    5 from 2 votes
    Print Pin Rate Email
    Servings 12
    This lean egg white breakfast casserole has homemade turkey sausage, hash browns, egg whites, rotel, chopped bell peppers, and onions. It's a healthy and delicious make-ahead breakfast casserole with a southwestern flair. Serve with some chipotle hot sauce.

    Ingredients
     
    US Customary - Metric

    Homemade Turkey Sausage

    • 2 lbs 99% lean ground turkey see note 1
    • 1 tablespoon brown sugar
    • 2 teaspoon ground sage
    • ¼ teaspoon ground marjarom
    • 2 teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon ground cloves
    • ½ teaspoon ground thyme
    • 2 pinches dried chili flakes

    Egg White Breakfast Casserole

    • 26 ounces frozen hash browns see note 4
    • 1 tablespoon butter or olive oil
    • 14 eggs or sub liquid egg whites, note 5
    • 2 bell peppers
    • 1 onion large
    • 20 ounces rotel see note 2
    • 1 cup milk
    • 1 cup shredded cheese see note 3
    • salt and pepper to taste

    Instructions

    • Preheat the oven to 350 ℉ (180 ℃).
    • Finely dice the onion and bell peppers. In a nonstick skillet on medium-high heat, add butter (or olive oil). Saute the onion and bell peppers until they soften (about 4 to 5 minutes). Set the mixture aside.
    • Add the ground turkey to the nonstick skillet, breaking up the clumps as the meat cooks through. Add the sausage spices: brown sugar, ground sage, ground marjoram, ground thyme, ground cloves, chili flakes, salt, and pepper.
    • Mix the onion and bell peppers with the turkey sausage. Set aside.
    • In a large bowl, crack the eggs. Remove the egg yolks except for two yolks. Add the milk, rotel, and salt Mix together.
    • In a 9" x 13" dish, layer the bottom with the ground turkey sausage mixture. Add the frozen hash browns on top. Pour the egg mixture. Sprinkle shredded cheese on top.
    • Cover with parchment paper and foil. Bake at 350 ℉ (180 ℃) for about 35 minutes covered and 35 minutes uncovered. Serve with green onions, cilantro, and hot sauce.

    Video

    Notes

    1. Can substitute any ground meat- ground chicken, beef, or pork.
    2. If you don't have rotel, you can omit it completely. Additionally, you can add some green chilis or chopped grape tomatoes.
    3. Use Mexican cheese, Monterrey jack, or cheddar cheese.
    4. Can substitute homemade hash browns.
    5. For every egg, substitute 30 grams of liquid egg whites. If you need 14 egg whites, use 420 grams of liquid egg whites.
    6. Storage: Store this egg white vegetable breakfast casserole in the fridge for up to 5 days. Microwave to reheat.

    Nutrition

    Calories: 215 kcal | Carbohydrates: 17 g | Protein: 26 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 51 mg | Sodium: 571 mg | Potassium: 641 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 799 IU | Vitamin C: 36 mg | Calcium: 104 mg | Iron: 2 mg

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Sally Richman

      March 30, 2024 at 11:55 am

      Can u make the night before and bake in the morning?

      Reply
      • Lily

        March 30, 2024 at 2:13 pm

        Yes, you can make it ahead the night before and wait to bake it the following morning.

        Reply
        • Anonymous

          March 30, 2024 at 6:48 pm

          Thank you

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    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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