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High Protein Thanksgiving Breakfast Casserole

High Protein Thanksgiving Breakfast Casserole (Make-Ahead) - recipe card
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This make-ahead breakfast casserole combines savory turkey sausage, sweet potatoes, and spinach with a custardy egg base, all topped with melted cheddar. It’s high in protein thanks to cottage cheese and eggs, and perfect for feeding a holiday crowd. Assemble it the night before and bake in the morning for an effortless Thanksgiving breakfast.

Ingredients

Scale
  • 8 large eggs
  • 1 cup full-fat cottage cheese
  • 1/2 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 pound ground turkey sausage
  • 1 medium onion, finely diced
  • 1 medium red bell pepper, diced
  • 2 cups sweet potatoes, peeled and grated (about 1 large)
  • 4 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, sage, and thyme until well combined. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add turkey sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside, leaving drippings in the pan.
  4. In the same skillet, add onion and bell pepper. Cook over medium heat until softened, about 5 minutes.
  5. Add grated sweet potatoes and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Add spinach and garlic; cook until spinach is wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove from heat.
  6. Spread the vegetable mixture evenly in the prepared baking dish. Scatter the cooked sausage over the top.
  7. Pour the egg mixture evenly over the sausage and vegetables. Sprinkle 1/2 cup of cheddar cheese on top. Cover with foil and refrigerate overnight (or at least 2 hours).
  8. When ready to bake, preheat oven to 375°F (190°C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
  9. Bake, covered, for 30 minutes. Uncover, sprinkle with remaining 1/2 cup cheddar cheese, and bake until cheese is melted and eggs are set, about 15-20 minutes more.
  10. Let cool for 5-10 minutes before slicing. Serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions wrapped in plastic and foil for up to 2 months; thaw overnight in refrigerator. Reheat in microwave on high for 1-2 minutes per portion, or in a 350°F oven until heated through, about 10-15 minutes. To make ahead: assemble entirely and refrigerate up to 24 hours before baking. You can also bake immediately after assembling (no overnight rest) but add 5-10 minutes to baking time. For extra protein, serve with a side of Greek yogurt or add a scoop of protein powder to the egg mixture (mix with milk first).

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-thanksgiving-breakfast-casserole/