Healthy Breakfast Casserole

This healthy breakfast casserole is full of savory eggs, spinach, Greek yogurt, and whole-grain bread. Perfect for meal prep or a holiday breakfast!

This post was originally published in 2016 and updated today, in 2023.

Hi friends! Today, I’m updating this DELICIOUS healthy breakfast casserole from 2016, which desperately needed updated photos. This is one of the last recipes I worked with a photographer to help me reshoot. Baby girl is almost six months old, so I’ve finally been getting back in the kitchen filming and shooting, and it feels so good!

I thought I’d share this with you today because it’s the perfect breakfast recipe for a holiday morning! I love to serve high-protein breakfast options on holidays to keep everyone full for the morning. For Christmas, I’ll also do something like cinnamon rolls too. But it’s nice to have a savory option along with the sweet. It’s also a great meal prep dish. You can make the casserole and have breakfast for six days! 

We love this recipe, and it’s on my list for Thanksgiving morning! Let me know if you give it a try!

How to Make This Healthy Breakfast Casserole

Note that this is a visual how-to section. The printable recipe can be found at the bottom of this page.  

This recipe comes together in a flash. Brown your meat and saute your spinach. Then, you’ll whisk your egg mixture with seasonings, milk, and Greek yogurt for extra protein. Then, layer your dish with bread crumbs, spinach, and cooked breakfast sausage. Pour the eggs over the layers and bake!

Swaps and Substitutions for Healthy Breakfast Casserole

Below, you will find my swaps and substitution suggestions in case you don’t have anything on hand or need to modify it to be dairy-free or gluten-free.  

• Chicken breakfast sausage – you can use any breakfast sausage you want (casings removed), turkey, pork, etc will work. This may change the nutrition facts, but it should taste delicious regardless of what you use. You could also use chorizo to change up the flavor profile a bit.  
• Spinach – You could sub any dark leafy greens like collard greens, kale, etc.  
• Avocado oil or EVOO are my preferred oils, but you could also use canola or your preferred cooking oil.  
• Milk –  dairy or dairy-free milk will work! 
• Greek Yogurt – I used 2%, but you could use nonfat or a plain dairy-free alternative Greek yogurt or plain yogurt. 
• Parmesan – If you need this recipe to be dairy-free, I suggest using 1/4 cup nutritional yeast instead of the Parmesan cheese. 
• Garlic Powder – You could sub-onion powder if you don’t have garlic on hand. 
• Eggs – Do not omit.  
• Whole-grain bread –  I used Dave’s Killer Bread thin sliced bread, but you could also use your favorite gluten-free bread! 

How to Store and Freeze Healthy Breakfast Casserole

To Store: Store in an airtight container in the refrigerator for up to 5 days, and reheat in the microwave to an internal temp of 165F.  

To Freeze: Personally, I don’t love the taste of egg dishes that have been frozen. However, my husband doesn’t mind it at all, so it’s a preference thing. For me, the eggs get a little spongy, but he really doesn’t care. If you want to try freezing. Store in a freezer-safe container in the freezer for up to 3 months. Reheat in the microwave from frozen, or defrost the night before, then reheat to 165F internal temperature. 

Looking for other veggie-packed eggalicious breakfast options? Try one of these, or check out my recipe index!

• Veggie Loaded Potato Breakfast Egg Bake
• Bacon Zucchini Crustless Quiche
• Spicy Broccoli Cheddar Egg White Crustless Quiche
• Zucchini Quiche Quesadilla 
• Ham & Pepper Jack Crustless Quiche 

Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!