top of page
  • Writer's pictureCoach Kate

Breakfast Shepherd's Pie

Updated: Sep 22, 2021

While making the kid's breakfast burritos for the week, I put this together too. I legit can’t wait to bring this healthy casserole to the next family event!


1/2 pound Breakfast Sausage (turkey to keep it leaner)

8 eggs lightly beaten

2 cups of grated potatoes (I subbed in 1 cup of cauliflower rice)

1 cup cheese (optional)

1 Tbsp. Ghee (divided in 1⁄2)

1⁄4 cup water

1 cup chopped tomatoes

1/2 cup chopped onion

1/2 cup chopped bell pepper

2 cloves garlic minced

Salt & Pepper


1. Preheat oven to 425° F.

2. Lightly coat a 9 x 9-inch baking dish with spray; set aside.

3. Heat 1⁄2 Tbsp. ghee in a large nonstick skillet over medium-high heat. Add breakfast sausage; cook, breaking up with a wooden spoon, for 3 to 4 minutes, or until crumbled and cooked most of the way through.

4. Add water, tomatoes, onion, bell pepper, garlic, chili powder, and 1⁄4 tsp. salt; cook, stirring frequently, for 3 minutes, or until onion is translucent.

5. Transfer contents of skillet to a prepared baking dish.

6. Wipe out skillet, spray with cooking spray, cook eggs to soft scramble, and add to baking dish.

7. Wrap grated potatoes in a clean kitchen towel (or paper towels); wring out as much liquid as possible.

8. Add potatoes to a medium bowl; combine with remaining 1⁄2 Tbsp. ghee and 1⁄2 tsp. salt. Spread potatoes evenly over top of egg mixture.

9. Bake for 25 to 30 minutes, or until potatoes are brown and crisp.

10. Top with cheese (if desired); bake for an additional 2 to 3 minutes, or until cheese has melted.

This makes 4 servings. I had with a mixed green salad.

Link to video:

23 views0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page