This Healthy Cheesy Southwest Hashbrown Casserole is filled with savory hashbrowns and sausage and tons of veggies. Each serving is under 300 calories and oh so delicious!
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. And 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!
WHY YOU’LL LOVE THIS SOUTHWEST HASHBROWN CASSEROLE
- Shredded potatoes + sausage + cheese = 😍
- A well balanced comfort meal
- So crazy delicious!!
- 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
- SO EASY to make!!
INGREDIENTS
- 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!
- Minced garlic
- Baby spinach
- Salt and pepper
- 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 SOUTHWEST HASHRBOWN CASSEROLE
- 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!
FAQ: 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, fresh fruit or yogurt! If I’m feeling super healthy that day I’ll do some air fryer broccoli or arugula haha
Store in an airtight container in the refrigerator for up to 5 days.
MORE DELICIOUS BREAKFAST RECIPES
- HEALTHY SAUSAGE GRAVY BREAKFAST CASSEROLE
- BLUEBERRY SAUSAGE PANCAKE BREAKFAST BAKE
- HAM AND CHEESE BREAKFAST BAKE
- EGG WHITE AND SPINACH BREAKFAST CRUNCHWRAPS
WANT TO MAKE THIS RECIPE?
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Healthy Cheesy Southwest Hashbrown Casserole
This Healthy Cheesy Southwest Hashbrown Casserole is filled with savory hashbrowns and sausage and tons of veggies. Each serving is under 300 calories and oh so delicious!
Ingredients
- 1 small onion, diced (125g)
- 1 red bell pepper, diced (150g)
- 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
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!
Notes
MFP Entry: LFF Southwest Hashbrown Casserole
To store: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
6Serving Size:
1/6 of dish (313g)Amount Per Serving: Calories: 266Total Fat: 8.5gSaturated Fat: 3.5gCarbohydrates: 22.1gFiber: 3.4gSugar: 4.3gProtein: 25.2g
Would I be able to just shred my own potatoes instead? I don’t have hashbrowns on hand and want to make this tonight!
Hey Courtney, yes shredding your own potatoes should work just fine! Hope you enjoy it! 🙂
This sounds delicious! Would leaving out the spinach change anything significantly?
Thanks Brittany! Nope wouldn’t change anything really! Just brings some freshness to it 😊
Can I make this ahead of time and cook in the oven the next morning?
I made this with Impossible sausage. It was delicious and something I could eat days in a row, which is rare for me! Making again.