Easy Turkey Sausage Breakfast Casserole (High Protein & Make Ahead)

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This Turkey Sausage Breakfast Casserole is the Meal-Prep recipe of your dreams. The perfect mixture of protein, carbs and fats to keep everyone satisfied and full.

an overhead view of the casserole in the baking dish and a piece on a round white plate ready to eat with a fork and plaid napkin

I love a good meal-prep recipe and this one has been on repeat lately. Everyone loves it and it’s so easy to throw together and warm up for busy mornings. I will be the first to admit I am not great at eating breakfast during the week if I have to make something, so prepping something at the beginning of the week has been a game changer for me. The balance of this recipe keeps us full with all simple pantry staples. It is like preparing a whole breakfast without all the hassle and cleanup. This recipe will be on repeat for you during all the busy seasons. I hope you enjoy.

Why You’ll Love This Recipe

High in Protein with turkey sausage, eggs, cheese and Greek yogurt to keep you satisfied and filled for hours.
Simple Pantry Ingredients so everything comes together quick and easy and you know what you are feeding your family.
Perfect for meal-prep to have something on hand for those busy weekdays when breakfast just seems hard.
Easy to customize with any of your favorite ingredients. Change up the protein, switch the cheese or add your favorite veggies.
Kid-approve and family friendly so everyone will be asking for more.

Ingredients You’ll Need

the ingredients needed for the recipe in a flat lay

Turkey sausage: Adds savory flavor and plenty of protein.
Eggs: The base of the casserole that holds everything together.
Plain Greek yogurt: Makes the eggs extra creamy while adding a boost of protein.
Milk: Helps create a light, fluffy texture.
Shredded cheddar cheese: Adds rich, cheesy goodness in every bite.
Shredded hash browns: Makes the casserole hearty and satisfying.
Salt: Enhances all the flavors.
Black pepper: Adds a subtle kick and balances the richness.
Garlic powder: Brings a simple savory flavor without extra prep.

How to Make This Breakfast Casserole

Please see the recipe card at the bottom of this post for the full recipe details.

Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
In a large skillet, cook the turkey sausage over medium heat until browned, breaking it into crumbles. Drain any excess grease if needed.
Spread the hash browns evenly in the prepared baking dish. I like to use fresh potatoes grated. Make sure to squeeze out as much water as you can to avoid extra liquid.
Sprinkle the cooked turkey sausage over the potatoes, then top with the shredded cheddar cheese.
In a large mixing bowl, whisk together the eggs, Greek yogurt, milk, salt, pepper, and garlic powder until smooth.
Pour the egg mixture evenly over the casserole.
Bake for 40–45 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Let the casserole rest for 5–10 minutes before slicing and serving.

the turkey bacon sausage casserole cooked in the brown baking dish on a cutting board with a plaid towel

Recipe Tips

Use full-fat Greek yogurt. It creates an extra creamy texture and adds even more protein to the casserole.

Brown the sausage well. Let it develop a little color before removing it from the skillet for the best flavor.

Whisk the eggs until completely smooth. This helps create a light, fluffy casserole without streaks of egg whites.

Don’t overbake. Remove the casserole when the center is just set. It will continue to cook slightly as it rests.

Let it rest before slicing. Allow the casserole to cool for 5–10 minutes so it sets up and slices neatly.

Customize it with vegetables. Sautéed bell peppers, onions, mushrooms, or spinach make delicious additions without changing the cooking time much.

How to Store and Reheat

Let your casserole cool then cover it to store in the refrigerator for up to 4 days. When ready to eat cut the desired piece and bake in a 375°F oven for 5-10 minutes until warm or microwave for 1-2 minutes checking the casserole after a minute.

This casserole freezes beautifully for up to 3 months. Once it has cooled completely, cut it into individual portions and store them in a freezer-safe container or bag. When you’re ready to enjoy one, transfer a serving to the refrigerator the night before to thaw, then reheat it in the microwave or warm it in the oven until heated through.

Serving Suggestions

Honestly, this is a meal in itself and can be enjoyed solo but if you want to make it even better serve with a side of fruit for a fully balanced breakfast.

a piece of the casserole on a white plate with a silver fork with a plaid towel next to it

Frequently Asked Questions

Yes! Assemble the casserole, cover it tightly, and refrigerate it overnight. When you’re ready to bake, let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Yes! You can fresh hash browns. I prefer to use them. I peel and shred the potatoes then ring as much water as I can out of them in a towel. The more water you can get out the less extra liquid in your casserole.

Yes. Sour cream works well as a substitute if you don’t have Greek yogurt. The casserole will still be creamy and delicious, though it won’t be quite as high in protein.

Definitely! Bell peppers, spinach, mushrooms, onions, or broccoli are all delicious additions. Sauté vegetables with a high water content first to prevent the casserole from becoming watery.

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Ingredients

1 pound turkey sausage
3 cups shredded hash browns
1½ cups shredded cheddar cheese
12 large eggs
1 cup plain Greek yogurt
½ cup milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

Instructions

Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
In a large skillet, cook the turkey sausage over medium heat until browned, breaking it into crumbles. Drain any excess grease if needed.
Spread the hash browns or diced potatoes evenly in the prepared baking dish.
Sprinkle the cooked turkey sausage over the potatoes, then top with the shredded cheddar cheese.
In a large mixing bowl, whisk together the eggs, Greek yogurt, milk, salt, pepper, and garlic powder until smooth.
Pour the egg mixture evenly over the casserole.
Bake for 40–45 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

Assemble the casserole the night before and refrigerate until ready to bake.
Frozen hash browns work well without thawing.
Add diced peppers, spinach, mushrooms, or onions for extra vegetables.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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