Cheesy Egg White Breakfast Sausage Bake Recipe

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This cheesy egg white sausage bake is the perfect breakfast casserole. Filled with sausage, egg whites, hash browns, cheese and veggies, this breakfast bake is high protein, filling and a great meal to prep for busy mornings.  
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Slice of cheesy egg white sausage bake on a plate.

Cheesy egg white sausage bake – casserole style

Nothing says, “good morning,” like eggs, sausage, and hash browns. This sausage egg bake is a classic big breakfast….in a casserole dish! Breakfast bakes are my favorite for meal prep so that I have something to easily grab and go.

Egg whites, sausage, hash browns, and mozzarella cheese come together to make an egg breakfast casserole that’s great for meal prep, serving big families, or holiday gatherings.

Using egg whites and low-fat cheese reduces calories and fat but has the meaty goodness we expect from a sausage egg casserole. Feel free to add other veggies or shredded cheese. I went with red pepper, onions, and mozzarella but throw in what you love!

Why you’ll love this recipe:

  • 25 grams of protein per serving.
  • Simple ingredients.
  • Cheesy, meaty and flavorful.
  • Great breakfast for holiday mornings.
One serving of egg casserole on a plate for serving.

Dairy and gluten-free info

​This cheesy egg casserole is gluten-free if you use gluten-free hash browns or swap them out for potatoes or sweet potatoes. You’ll have to cook the potatoes prior to adding them to your casserole.

For dairy-free, omit the mozzarella cheese or sub for your favorite alternative. Keep in mind, that dairy-free cheese tends to melt differently, so may change the consistency of your dish. 

Ingredients and Substitutions

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this cheesy egg white sausage bake.

Pork Sausage: or turkey sausage.

Egg Whites: if using egg whites from whole eggs it will take about 27 eggs to make 32 oz.

Reduced Fat Mozzarella Cheese Shreds: any preferred shredded cheese such as sharp cheddar cheese or pepper jack cheese.

Frozen Hash Browns: I used Alexia Foods.

Red Bell Pepper: green bell pepper or any preferred vegetables.

How to make this cheesy egg white sausage casserole

Step 1: preheat oven and prep baking dish

Preheat oven to 425 degrees Fahrenheit and grease a 9 x 13-inch casserole dish.

Step 2: brown sausage, add veggies and hash browns

Brown sausage in a large skillet over medium heat. Add bell peppers, onion, and hash browns to the pan with the sausage and cook until hash browns are browned. Layer sausage mixture into a greased baking dish.

Step 3: mix seasonings and eggs

In a separate bowl, mix egg whites and spices.

Step 4: Layer egg mixture, top with cheese and bake

Pour egg mixture on top of sausage mixture. ⁣Top with cheese. ⁣Bake at 425 for 25 minutes. ⁣Ensure eggs are fully cooked before removing and enjoying. HOW CAN YOU TELL?

Serving and storing info

Serve your egg white breakfast casserole with hot sauce for heat or a dollop of sour cream. Sprinkle with green onions, if desired.

Store leftovers in an airtight container in the fridge for up to three days.

If you like this recipe be sure to check out some of our other easy breakfast meals!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Slice of cheesy egg white sausage bake on a plate.

Cheesy Egg White Sausage Bake

Danielle Lima
This cheesy egg white sausage bake is the perfect breakfast casserole. Filled with sausage, egg whites, hash browns, cheese and veggies, this breakfast bake is high protein, filling and a great meal to prep for busy mornings.  
5 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 351 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Cheesy Egg White Sausage Bake

Ingredients
  

  • 1 lbs. ground pork sausage ⁣
  • 32 oz. container of egg whites
  • 1/2 cup reduced fat mozzarella cheese shreds ⁣ 112g
  • 1/4 large red bell pepper. chopped 68g
  • 1/2 medium yellow onion⁣, chopped 85g
  • 252 g frozen hash browns ⁣ Alexia Foods
  • 1 tsp. salt and pepper ⁣
  • 1 tsp. paprika ⁣
  • dash of cayenne ⁣

Instructions
 

  • Preheat oven to 425 degrees F. Spray casserole dish with cooking spray.
  • Brown sausage over medium heat.
  • Add bell peppers, onion and hash browns to the pan with the sausage and cook until hash browns are browned.
  • Layer into a greased baking dish. ⁣
  • Mix egg and spices in a separate bowl.
  • Pour on top of sausage mixture. ⁣Top with cheese.
  • ⁣Bake at 425 for 25 mins. ⁣
  • Remove from the oven and check eggs are fully cooked. Cut into 6 equal squares and enjoy!

Notes

  • Nutritional information is an estimate and will vary with substitutions. 

Nutrition

Serving: 1 squareCalories: 351kcalCarbohydrates: 11.1gProtein: 25.6gFat: 21.7g
Tried this recipe?Let us know how it was!

21 Comments

  1. 5 stars
    Looks amazing. Going to make it this weekend. What if I use turkey sausage? How would that change the macros? Thanks for all you do! My husband and I love your recipes!! We appreciate you so much!

    1. Yes, it would change the macros and would have way less fat. Just create the recipe with your ingredients in MyFitnessPal to adjust. I’m so glad to hear that! Thank you!!

  2. 5 stars
    This is the best breakfast meal prep EVER. It’s a staple in my meal prep every week. My husband and I LOVE it. Thank you!

  3. What other brands of hash browns can you use as a good alternative? I can’t find any stores near me who carry Alexia foods.

  4. 5 stars
    My fav breakfast recipe so far! I loved the cornbread one, but this one takes the cake. I’ve had for breakfasts all week and look forward to it every day!

  5. 5 stars
    Hands down one of my favorite meal prep breakfast recipes! I switched out the pork sausage for turkey sausage to lower the fat a little, and it’s delicious!

  6. Can I prep this the night before and then pop into oven in the morning? Also, if I’m doubling the recipe would I need to use two separate 9×13 dishes?

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