Growing up, I don’t have any recollection of my Mom making a breakfast casserole, so I am not sure where I got my love affair from. This summer breakfast casserole is perfect for meal prep and a great way to use up farmers market zucchini.
Ingredients for Summer Breakfast Casserole
- whipped cream cheese – for some reason whipped cream cheese is less WW points than regular cream cheese
- turkey sausage – I use Banquet brand found in the freezer section of most grocery stores
- leftover bread – I used leftover Jimmy John’s bread
- eggs
- milk – I used skim, but almond or cashew milk works just fine
- cottage cheese – I used 2%
- zucchini
- seasonings of choice
Be sure to press the bread down into the egg mixture before going into the oven. I let this sit about 5 minutes before going in the oven, but as long as the bread is soaked, you should be good to go.
Side note: be sure to squeeze the shredded zucchini dry, and let the casserole sit for 10 minutes – it won’t be wet on the bottom when you cut it.
Ingredients
- 2 tablespoons whipped cream cheese
- 4 large eggs
- 1 cup low fat cottage cheese (I used 2%)
- 1 cup milk (I used skim – feel from to use almond or cashew)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 6 turkey sausage links, chopped (I used Jimmy Deans)
- 2 ounces french bread (I used day old Jimmy John’s bread)
- 1 cup shredded zucchini (squeezed dry)
Instructions
- Heat oven to 350.
- In a blender, add the cream cheese, cottage cheese, eggs, milk and seasonings. Blend until combined.
- In an 8 inch cake pan, put the bread, sausage and zucchini in the pan.
- Pour in the blender ingredients. Press down so the bread is completely soaked in the egg mixture.
- Bake for 45-50 minutes or until a knife comes out clean.
- Let cool 15 minutes before slicing.
Notes
As of the date of this publication, 1/4 of this pan is 6 WW points. Click here for the WW tracker.
If you count calories or macros, each serving is 362 calories, 12 fat, 33 carbs, 1.2 fiber and 27 protein.
As of the date of this publication, each 1/4 of this pie dish is 6 WW points. If you count calories or macros, each serving is 362 calories, 12 fat, 33 carbs, 1.2 fiber and 27 protein.
Love all things breakfast?
Check out my Top 10 Pancake Recipes!
