What better way to start the day than a healthy, delicious (but easy) breakfast casserole that will fuel your activities for the day? Pillsbury Breakfast Casserole is full of healthy protein, and veggies, and topped with creamy cheese.
Picture this: a warm, fragrant dish emerging from the oven, brimming with a medley of vibrant colors and mouthwatering aromas. The mere thought of it is enough to transport you to a tranquil morning haven, where you can savor each bite and kickstart your day on the right note. Healthy breakfast casseroles celebrate the marriage of convenience and nutrition and this Pillsbury breakfast casserole is no exception. One serving is 330 calories, which is just enough to fill you up, but not so much that it takes a chunk out of your daily total.
Three reasons why you need to make this recipe!
It’s a healthy way to enjoy biscuits.
Biscuits aren’t often considered a healthy food. They’re buttery and amazing topped with sausage gravy. With this Pillsbury Breakfast Casserole, you can enjoy buttery bites of biscuit and keep it healthy at the same time.
You can use any leftover meat or veggies you have.
The good thing about breakfast casseroles is they’re versatile. Don’t like ham or peppers? That’s okay, use ground turkey sausage and diced broccoli. The options are endless.
It won’t leave you feeling heavy and sluggish.
Pillsbury Breakfast Casserole is lightened up with the use of low-fat milk and egg whites. Even the cheese is reduced fat. A serving of this is just enough to give you energy for the day, without weighing you down.
Ingredients you need to make Pillsbury Breakfast Casserole:
- 1 (7.5 oz) package of Pillsbury biscuits (The one in the 4 value pack. If you can’t find them, buy the bigger ones and weigh out 7.5 oz)
- 5 eggs
- 3 egg whites
- 1 cup skim or 1% milk
- 8 oz diced, cooked ham
- 1 cup diced peppers
- ¾ cup diced onion
- 1 cup reduced-fat shredded cheese
How to make Pillsbury Breakfast Casserole (step by step):
- Preheat the oven to 350F and spray a 9×13 casserole dish with nonstick cooking spray then set aside.
- Dice the onions, peppers, and ham. Cut the biscuits into 8 small pieces each.
- Spread the cut dough pieces evenly over the bottom of the casserole dish.
- In a large bowl, whisk together the eggs and milk, then add in the peppers, onions, ham, and ⅔ cup of cheese. Set aside the remaining ⅓ cup of cheese.
- Pour the egg mixture over top of the biscuit pieces and spread evenly.
- Bake in the oven for 20 minutes. Remove and cover loosely with a piece of foil, spray the foil with cooking spray to prevent sticking. Return to oven for 25 minutes.
- Sprinkle the remaining cheese on top and leave in the oven uncovered for another 5 minutes. Makes 6 servings.
Makes 6 servings. Nutrition info for 1 serving: Calories 328, Fat 16 g, Saturated fat 6 g, Carbs 25 g, Fiber 1.8 g, Sugars 5.6 g, Sodium 845 mg, Protein 24 g.
WW Points
- Pillsbury Biscuits 26 points
- Eggs 0 points
- Egg whites 0 points
- Lowfat 1% milk 4 points
- Diced, cooked ham 3 points
- Diced peppers 0 points
- Diced onion 0 points
- Reduced fat, shredded cheese 9 points
7 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Points- 8
Personal Points- 5-6 depending on your 0PP foods
SP Freestyle- (blue & purple) 5 using WW recipe builder
Smart points- (green) 6 using WW recipe builder
Point plus- 6 using PP calculator
Different ways to change up this recipe:
- Use various chopped veggies. Even leftovers from dinner would work. Diced potatoes, diced sweet potatoes, squash, cauliflower, and peas are just a few examples of what would go well in this dish.
- Use various types of meat. You could use sliced turkey pepperoni, shredded turkey, shredded leftover rotisserie chicken, ground turkey, lean ground beef, or lean ground chicken.
- And of course, you could use various reduced fat cheese. An herbed fat-free feta would be amazing in this!
- To make a dairy-free version, use plain almond or soy milk in place of the low-fat milk. Soymilk will give it a boost of protein, and almond milk is basically no calories. Use Daiya shredded cheese or Follow Your Heart shredded cheese for the topping.
- You could drastically lower the fat content by using Egg Beaters instead of eggs and egg whites. It’s a quick version too!
Tips and Tricks for Making Pillsbury Breakfast Casserole:
- This casserole freezes well, so you could make a few casseroles, freeze them and stock them in your freezer. To reheat from frozen, let it sit in the fridge overnight to thaw a bit, then bake in the morning for 20-30 minutes until warmed through.
- You can store this baked casserole in the fridge for up to 5 days, so it makes a great meal prep breakfast. Just microwave a serving for 1 minute and you have a quick, healthy breakfast you can scarf down before heading out the door.
- You can make this in a crockpot. Just put all ingredients in the crockpot with a liner, and bake on low for 2-3 hours – until eggs are firm.
Similar recipes you’ll enjoy:
Pillsbury breakfast casserole
Ingredients
- 1- 7.5 oz package pillsbury biscuits, the one in the 4 value pack, if you cant find them buy the bigger ones and weigh it out
- 5 eggs
- 3 egg whites
- 1 cup skim or 1% milk
- 8 oz diced cooked ham
- 1 cup diced peppers
- 3/4 cup diced onion, I used red onion
- 1 cup light grated cheese
Instructions
- Preheat the oven to 350F and spray a 9x13 casserole dish with nonstick cooking spray then set aside.
- Dice the onions, peppers, and ham. Cut the biscuits into 8 small pieces each.
- Spread the cut dough pieces evenly over the bottom of the casserole dish.
- In a large bowl, whisk together the eggs and milk, then add in the peppers, onions, ham, and â…” cup of cheese. Set aside the remaining â…“ cup of cheese.
- Pour the egg mixture over top of the biscuit pieces and spread evenly.
- Bake in the oven for 20 minutes. Remove and cover loosely with a piece of foil, spray the foil with cooking spray to prevent sticking. Return to oven for 25 minutes.
- Sprinkle the remaining cheese on top and leave in the oven uncovered for another 5 minutes. Makes 6 servings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone substituted the biscuits for some other bread/dough? This sounds wonderful but I do not care for biscuits in genera.
you could try pasta or rice, or cauliflower rice for really low points.. you could probably even cut up a few slices of low point bread and use that
Just made this for breakfast! So so good. It cooked up great following the directions. Serving size is huge. We’re looking forward to the leftovers.
So glad you enjoyed it Lynn 🙂
So an i reading this correctly…5 eggs and additional egg whites as well?
Yes, that’s right
Is there a culinary reason for using a mix of whole eggs and egg whites?
No, at the time eggs were 2 points and I am not a fan of yolk so it was just a preference, you can use all whole eggs if you’d prefer 🙂
Thank you!! Wanted to make sure!! So 5 eggs and 3 egg whites mixed with all ingredients besides the biscuits ? Making for dinner tonight!
Sorry late replying to this but yes.. Hope you enjoyed it 🙂 I love breakfast for dinner!!
Excellent breakfast casserole. Easy to make, from ingredients already in the fridge. Will make again and again. Once again thank you for another recipe to add to my menu rotation.
Hi Debby, you are very welcome, so glad you enjoy it 🙂
Made this for breakfast this morning and it was fabulous! Was looking for a lower point breakfast option that was filling and satisfying and this was it. Thank you for yet another great recipe!
Hi Susan, so glad you enjoyed it 🙂
to be 100% honest I didn’t love this. One problem I had is that when I poured the eggs in, it really moved the biscuit pieces around but I couldn’t really tell bc there was such a high volume of eggs so then any given piece is either A LOT of biscuit or very little. Not trying to pick on you just being honest. I think if I tried again I’d probably use pepper jack cheese to give it a little punch and might try just kinda poking the biscuit pieces in post-egg adding to make sure they distribute better. I actually ended up trashing this bc I just couldn’t bring myself to eat it. womp womp.
I don’t think you are picking on me you are just giving your honest review and it is all good, I can tell you I did not experience this problem ever and I have made it a dozen times over so maybe its just how it was for you, I have not had anyone else mention it.. I can’t please everyone and nor do I expect to..
Hi – can this be made the night before?
HI Sandy, I think so, I might be too late in answering, sorry I was away
I decided to make it the night before and it was fine! Everyone loved it!
Good to know and glad it was enjoyed 🙂
i made this yesterday for the week and i was not sure how it was going to be. It was AMAZING!!!! so easy and tastes so good. thank you so much for sharing this yummy and healthy breakfast bake.
Yay, I am so glad you enjoyed it 🙂
This looks great but if I use only eggs how many would I need to use? Also, has anyone tried it with sausage?
One egg will usually replace about 2 egg whites.. sausage would be a great addition 🙂