Skinny Overnight English Muffin Breakfast Casserole🥚🧀 Weight Watchers Recipe| With Calories & Macros

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the cornstarch thickens the mixture.

cooked sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner, while ground beef is often less expensive.

english muffins

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain offers more fiber, while baguette is often less costly.

Start by heating a large pan on medium to medium-high heat.

Add the chopped sweet onion, diced red bell pepper, and cubed ham to the pan.

Cook until the vegetables start to soften and the ham is heated through.

While the ham and veggies are cooking, chop the English muffins into small pieces.

Once the ham and veggies are ready, turn off the heat.

Spray a 13 by 9 inch casserole dish with nonstick cooking spray.

Add half of the chopped English muffins to the bottom of the casserole dish.

Layer half of the ham and veggie mixture on top of the English muffins.

Repeat the process with the remaining English muffin pieces and the remaining ham and veggie mixture.

In a large bowl, whisk together 12 eggs, 2 cups of almond milk, 1/2 cup of Greek yogurt, 1/2 teaspoon of salt, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of granulated garlic, and 1 teaspoon of ground mustard.

Pour the egg mixture over the casserole.

Cover the casserole with plastic wrap and refrigerate overnight (or for at least 2 to 4 hours).

The next morning, preheat the oven to 350°F.

Uncover the casserole and let it sit while the oven preheats.

Bake the casserole for about 60 to 65 minutes, or until the eggs are set in the middle.

Let the casserole rest for about 10 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens