Chicken Sausage Breakfast Skillet Casserole
Homemade ground chicken breakfast sausage baked with egg whites, reduced fat crescent rolls, and cheddar cheese.
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Servings: 8 Servings
Calories: 255kcal
Ingredients
- 2 C 491g Liquid Egg Whites
- 8 oz tube Reduced Fat Crescent Rolls
- 3/4 C 84g Shredded Cheddar
- 1/4 C 28g Shredded Parmesan
For the Chicken Breakfast Sausage
- 1 lb Ground Chicken
- 2 tsp Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Crushed Red Pepper
- 1/2 tsp Kosher Salt
- 1/2 tsp Rubbed Sage
- 1/4 tsp Allspice
- 2 Tbsp 24g Swerve Brown* (or a brown sugar substitute)
Instructions
- Preheat oven to 350F.
- Mix the chicken sausage spices together in a small bowl.
- Heat a large, oven-safe skillet** over medium high heat before adding the ground chicken. Add the spice blend on top and crumble the meat to fully cook.
- Remove the skillet from the heat. Take the crescent roll dough out of the tube and pinch off 14 pieces, placing each piece around the skillet. Carefully press down so the pieces have contact with the skillet. Pour the egg whites on top of the chicken sausage and crescent rolls.
- Top with shredded cheese and bake for 20-25 minutes or until the crescent roll pieces are cooked through.
Notes
* If you don't have Swerve Brown or brown sugar on hand, you can omit or try replacing with 1-2 tablespoons of maple syrup, honey, or a sugar free syrup like Walden Farms.
** I used a 12" cast iron skillet. Different cookware may affect bake time.
Nutrition Information Notes
- Each serving has 7 Smart Points.
- I used 92/8 ground chicken for the chicken sausage. With 97/3 ground chicken, each serving has 240 calories, 26g protein, 15g carbs, 10g fat, and 5 Smart Points.
- Nutrition facts do not include any carbs from the zero-calorie Swerve Brown.
Nutrition
Serving: 1Serving | Calories: 255kcal | Carbohydrates: 15g | Protein: 22g | Fat: 12g