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This Healthy Sausage Potato and Spinach Casserole recipe uses healthy ingredients like skim milk, whole wheat breadcrumbs, zucchini and spinach. I add Parmesan cheese and top it with thin sliced potatoes for richness and flavor. This casserole is a great breakfast, brunch, or dinner dish to make on the holidays or when serving family and friends!
Other Breakfast Recipes Similar to My Healthy Sausage Potato and Spinach Casserole:
Southwest Breakfast Casserole with Ham
Fresh Green Bean Casserole with Potatoes
Chicken Sausage Stuffed Zucchini Boats
Tex Mex Casserole with Beef and Pasta
Is this Casserole High in Protein?
Yes! Making this recipe as written, this casserole comes in at a whole 14 grams of protein per serving. This recipe contains low sugar, low fat and low calories. At 6 servings per casserole, those numbers are awesome!
Healthy Sausage Potato and Spinach Casserole does contain potatoes, which are not considered a low carb or keto food. For that reason, this recipe is not a low carb recipe. However, if you are looking for more low carb recipes, try my Keto Thai Chicken Lettuce Wraps.
Ingredients to make this Recipe:
- extra virgin olive oil
- pork sausage crumbles
- onion
- zucchini
- frozen spinach
- salt and pepper
- russet potatoes
- Parmesan cheese
- skim milk
- whole wheat breadcrumbs
How to Make Healthy Sausage Potato and Spinach Casserole
Begin by preheating your oven to 325ºF. Heat the oil in a large frying pan and sauté the sausage, onion and zucchini for about 5 minutes or until onions are transparent. Stir occasionally. Stir in spinach, salt and pepper. Set aside.
Spray a 9-inch pie dish with nonstick cooking spray. Cover the bottom with half of the sliced potatoes, add the sausage filling and cover the top with the remaining potatoes. Sprinkle with cheese. Pour milk evenly on top and cover with bread crumbs; press down to moisten with milk. Lightly spray the bread crumbs with cooking spray. Bake for 50 minutes or until the potatoes are soft.
Healthy Sausage Potato and Spinach Casserole
Ingredients
- 1 tsp extra virgin olive oil
- 1 9.6oz package pork sausage crumbles
- 1 yellow onion, diced
- 1 small zucchini, ends removed and diced
- 1 10oz package frozen spinach, thawed and squeezed of moisture
- salt and pepper, to taste
- 2 small russet potatoes, peeled and thinly sliced
- 1/4 cup Parmesan cheese, grated
- 1/3 cup skim milk
- 1/2 cup whole wheat breadcrumbs
Instructions
- Preheat oven to 325ºF. Heat the oil in a large frying pan and sauté the sausage, onion and zucchini for about 5 minutes or until onions are transparent. Stir occasionally.
- Stir in spinach, salt and pepper. Set aside.
- Spray a 9-inch pie dish with nonstick cooking spray. Cover the bottom with half of the sliced potatoes, add the sausage filling and cover the top with the remaining potatoes. Sprinkle with cheese.
- Pour milk evenly on top and cover with bread crumbs; press down to moisten with milk. Lightly spray the bread crumbs with cooking spray. Bake for 50 minutes or until the potatoes are soft.
Notes
Nutrition
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