Sweet 'N Salty Breakfast Casserole
Breakfast casseroles are the perfect way to get your hash browns, sausage, eggs and cheese all in one place. These can be fatty foods, so this Sweet 'N Salty Breakfast Casserole is perfect for those times when you want a lighter breakfast that tastes great.
Notes
If you prepare this casserole ahead of time, cover it with plastic and refrigerate. Put the cold casserole in a cold oven, set the thermostat to 350 degrees F., and bake for 1 hour 10 minutes to 1 hour 15 minutes. Proceed as above.
Preparation Time15 min
Cooking Time1 hr 10 min
Cooking MethodCasserole
Ingredients
- vegetable oil spray
- 8 ounce reduced-fat smoked link sausage
- 2 tablespoon maple syrup
- 2 pound frozen country-style hash browns (no oil added)
- 2 cup fat-free milk
- Egg substitute equivalent to 6 eggs
- 2 slices fat-free or low-fat American cheese -- diced (2 ounces)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 2 tablespoon finely snipped green onion (green part only) - optional
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 13x9x2-inch baking pan with vegetable oil spray. Heat a medium skillet over medium-high heat.
- Saute sausage for 3 to 4 minutes, or until browned, turning occasionally.
- Pour off any excess fat from the pan. Add maple syrup and cook for one minute, stirring to coat sausage.
- Arrange in a single layer in baking pan, then top with hash browns.
- In a medium bowl, whisk together remaining ingredients except green onion. Pour over hash browns.
- Bake for one hour, or until center is set. Sprinkle with green onion and let cool for at least 10 minutes before cutting into squares.