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Turkey Sausage and Egg Breakfast Casserole

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Turkey Sausage and Egg Breakfast Casserole
  • Prep 20 min
  • Total 55 min
  • Ingredients 9
  • Servings 8
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This tasty breakfast casserole is loaded with flavor, but uses better-for-you ingredients like turkey sausage, bell peppers and spinach. And despite the addition of melty Italian cheeses and a buttery crescent crust, this satisfying egg bake still clocks in at fewer than 400 calories per serving—so you can have your brunch party and feel good about it, too.
By Pillsbury Kitchens
Updated Dec 3, 2018

Ingredients

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 cups packed baby spinach leaves
  • 4 fully cooked refrigerated turkey sausage breakfast patties, chopped (1 cup) (from 11.1-oz package)
  • 8 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded Italian cheese blend (6 oz)

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Unroll dough, and press into bottom of dish; set aside.
  • 2
    In 10-inch nonstick skillet, heat butter over medium-high heat until melted. Add onion and bell pepper. Cook 2 to 4 minutes, stirring occasionally, until tender and starting to brown. Stir in spinach; cook until starting to wilt. Top dough evenly with cooked vegetable mixture and sausage.
  • 3
    In medium bowl, beat eggs and salt with whisk until well beaten. Stir in 1 cup of the cheese. Pour egg mixture into baking dish, carefully spreading with spoon or spatula to distribute mixture evenly.
  • 4
    Bake 20 to 25 minutes or until eggs are set and crescent bottom is golden brown. Sprinkle with remaining 1/2 cup cheese; return to oven 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    You can find precooked turkey sausage breakfast patties near the bacon and deli meats in the refrigerated meat section of the grocery store.
  • tip 2
    Shredded Cheddar or mozzarella cheese may be used in place of Italian cheese blend in this recipe.
  • tip 3
    To add subtle heat, stir 1/4 teaspoon crushed red pepper flakes into egg mixture.
  • tip 4
    Adding a teaspoon or two of chopped garlic at the end of the vegetable sauté step helps to add more flavor to the mixture without adding calories.

Nutrition Information

280 Calories, 17g Total Fat, 15g Protein, 17g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
220mg
73%
Sodium
710mg
30%
Potassium
180mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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