This easy overnight breakfast casserole is dairy-free, gluten-free, and perfect for meal prep! A healthy, macro-friendly dish, it’s an ideal make-ahead option for holiday mornings or when hosting guests.
INGREDIENTS
- 1 lb ground turkey sausage
- ½ onion, chopped
- 1 tsp avocado oil
- 8 eggs
- 1 package shredded hashbrowns
- ½ cup shredded cheddar (use dairy-free if needed), divided
- ½ cup unsweetened coconut milk
- 1 tsp kosher salt
- ½ tsp pepper
INSTRUCTIONS
- Heat avocado oil in a pan over medium heat.
- Add chopped onion and cook until translucent, about 5-8 minutes.
- Add turkey sausage and cook until browned.
- In a large bowl, mix the cooked sausage and onions with eggs, hashbrowns, ¼ cup shredded cheddar, salt, pepper, and coconut milk.
- Stir well, then transfer the mixture to a large baking dish. Top with the remaining shredded cheese.
- Cover with foil and refrigerate overnight.
- When ready to bake, preheat oven to 350°F.
- Bake, covered, for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5-10 minutes before slicing. Serve and enjoy!
NOTES
To track macros, search “Lisa Coop Overnight Breakfast Hashbrown Casserole” on MyFitnessPal.
Nutrition (per 1 cup/square):
- Calories: 170 kcal
- Fat: 9g
- Protein: 11g
- Carbohydrates: 10g
- Fiber: 1g
