Potato & Turkey Breakfast Casserole

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Potato & Turkey Breakfast Casserole

Course: Breakfast
Keyword: dairy-free, gluten-free, grain-free, low FODMAP
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Servings: 4
Calories: 329kcal


  • 2 Yellow Potato (chopped into small cubes)
  • 8 ozs Turkey Sausage (casing removed)
  • 2 cups Kale Leaves (finely chopped)
  • 1/2 cup Cherry Tomatoes
  • 8 Egg
  • 1 cup Egg Whites
  • 1/2 cup Unsweetened Almond Milk
  • 3/4 tsp Sea Salt


  • Preheat the oven to 400ºF (204ºC).
  • Bring a pot of water to a boil. Place the potatoes into the water and cook until tender.
  • Meanwhile, in a pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. When the sausage is no longer pink, add the chopped kale to the pan and cook until just wilted.
  • Add the cooked potatoes and sausage mixture to a baking dish. Then add the tomatoes. In a mixing bowl, whisk together the eggs, egg whites, milk and salt. Pour the egg mixture into the baking dish making sure the potatoes, sausage mixture and tomatoes are equally covered with eggs.
  • Bake for 25 to 28 minutes or until eggs are set and firm to the touch. Cut into squares and serve immediately. Enjoy!


  • Baking Dish

    For six servings, use an 8.5 x 11.5-inch or 9 x 9-inch baking dish.
  • Leftovers

    Refrigerate in an airtight container for up to 3 days.
  • Vegetarian Option

    Omit the sausage completely or substitute it for additional vegetables like bell pepper and mushrooms.
  • No Kale

    Use spinach or Swiss chard instead.
  • No Tomato

    Use chopped bell pepper instead.
  • No Sausage

    Use bacon or ground pork instead.


Serving: 4g | Calories: 329kcal | Carbohydrates: 16g | Protein: 32g | Fat: 15g | Cholesterol: 415mg | Sodium: 1048mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1306IU | Vitamin C: 27mg | Calcium: 166mg | Iron: 3mg

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