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About This Recipe
A southwestern breakfast is my favorite kind of breakfast. 😍 I love the subtle spice and hearty flavor! That’s why this Healthy Cheesy Southwest Hashbrown Casserole is one of my go-to meals. It’s true comfort food that doesn’t feel heavy.
Plus it’s full of fresh veggies like bell pepper, onion, and spinach, hearty potato and sausage crumbles, and melty cheese!
This southwestern casserole is also healthy for you! One huge serving is filled with vegetables, lean protein, and carbs—and is under 300 calories. But no one would ever know!
Make this incredibly flavorful dish for your breakfast this weekend or add it to your next meal prep routine. It’s even perfect for on-the-go breakfast because it’s not messy to eat!
Want more easy breakfast favorites? Check out a few of my favorites like my 3-Ingredient Biscuits and Gravy Casserole, Ham and Cheese Breakfast Bake or my Crescent Roll Breakfast Casserole!
Why You’ll Love This Southwest Hashbrown Casserole
- Shredded potatoes + sausage + cheese = PERFECTION!!
- A well balanced comfort meal
- So crazy delicious and SO EASY to make!!
- One serving is 1/6 of a casserole dish! It’s huge!
- Less than 300 calories per serving!
- Perfect for weekend breakfast or meal prep!
- Shredded hashbrowns – I used Simply Potatoes. Any kind works.
- Turkey crumbles – I used the pre-cooked Butterball crumbles. You could also substitute Italian sausage, bacon or ground beef.
- Onion
- Bell pepper – Any color works, but red is fun to keep with the southwest theme!
- Baby spinach
- Cottage cheese – I used low-fat cottage cheese.
- Egg whites
- Shredded cheese – I used a mixture of cheddar cheese and mozzarella. Any kind works.
How To Make
- Preheat the oven to 350°F. Spray a 9×13” casserole dish with cooking spray.
- Spray a large skillet with cooking spray and set to medium-high heat. Then, add diced onions, peppers, and garlic. Cook for 3-4 minutes, or until onions are translucent. Add the spinach and cook until slightly wilted. Transfer veggies to a large bowl.
- Spray the same pan with cooking spray again and add the hashbrowns. Cook for a few minutes. Then, season with seasoned salt and pepper to taste. I used 2 tsp seasoned salt.
- Add the hashbrowns, pre-cooked turkey sausage, and cottage cheese to the bowl with the vegetables. Stir well until combined.
- Add the mixture to the casserole dish. Pour egg whites on top. Then, top it off with the shredded cheddar and mozzarella cheese.
- Cover with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake uncovered for about 15 minutes.
- Let cool for a few minutes before serving. Top with hot sauce, ketchup or mustard, if desired, and enjoy!
What can I serve with this Southwest Hashbrown Casserole?
This hashbrown casserole is pretty satisfying on it’s own! But it is lower in calories and carbs, so I usually eat it with a little something too. I think it’s best served with some other breakfast-type stuff, like chicken or turkey sausage links, fruit salad or yogurt! If I’m feeling super healthy that day I’ll do some air fryer broccoli or arugula.
How should I store this hashbrown casserole?
Store in an airtight container in the refrigerator for up to 5 days.
Is there a way to make this Hashbrown Casserole dairy-free?
Unfortunately, dairy-free cottage cheese isn’t readily available in store. A good substitute I typically recommend is dairy-free ricotta cheese or you can consider trying to make your own. Then just use plant-based shredded cheese and you are good to go!
Can you prep this healthy hashbrown casserole in advance?
Yes! Prep hashbrown casserole through step 4 (you can go ahead and transfer mixture to a casserole dish or keep in bowl for now). Then when ready to bake, add egg whites, sprinkle with cheese, and bake! You may just need to add 5-10 minutes since your baking from cold.
How to freeze?
To freeze, prepare and go ahead and bake the casserole. Let cool completely. Then cut into individual portions (I did 6) and wrap tightly in aluminum foil. Store in an airtight freezer ziploc bag for 3-4 months.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Cheesy Southwest Hashbrown Casserole
Ingredients
- 1 small onion (125g) diced
- 1 red bell pepper (150g) diced
- 2 cloves garlic minced
- 3 cups baby spinach (85g)
- 4 cups shredded hash browns (498g)
- Seasoned salt and black pepper to taste
- 2 cups cooked turkey sausage crumbles (228g)
- 3/4 cup low-fat cottage cheese (170g)
- 2 cups egg whites (480g)
- 3/4 cup shredded cheese (84g) I used a mixture of mozzarella and 2% cheddar
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Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13” casserole dish with cooking spray.
- Spray a large skillet with cooking spray and set to medium-high heat. Add diced onions, peppers and garlic. Cook for 3-4 minutes, or until onions are translucent. Add the spinach and cook just until slightly wilted. Transfer veggies to a large bowl.
- Spray the same pan with cooking spray and add the hash browns to the skillet and cook for a few minutes. Season with salt and pepper to taste (I used 2 tsp seasoned salt and 1/4 tsp black pepper).
- To the large bowl with the veggies, add the hash browns, pre-cooked turkey sausage, and cottage cheese. Stir well until combined.
- Add the hash brown mixture to the casserole dish. Pour egg whites on top evenly. Top it off with the shredded cheddar and mozzarella cheese.
- Cover with aluminum foil. Bake for 30 minutes and then remove the foil and bake uncovered for about 15 minutes.
- Let cool for a few minutes before serving. Top with hot sauce, ketchup or mustard, if desired, and enjoy!
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
