Low Fat Country-Style Breakfast Casserole |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is one of the greatest breakfast's that I fix. Everyone loves it and I've had more requests for this over the years! You will too! I always blame it on my sister, she's the one who sent it to me! You'll love it too, and it's great to see the looks on the faces od those you serve this to. You can, of course, use full-fat products if you aren't concerned with the fat content. I like to use bacon sometimes, and if you have both, try it with bacon and sausage. Ingredients:
vegetable oil cooking spray |
8 ounces reduced-fat smoked link sausage |
2 tablespoons maple syrup |
2 lbs frozen country-style hash browns (no oil added) |
2 cups nonfat milk |
egg substitute equivalent to 6 egg |
1/4 cup grated parmesan cheese, more if needed |
1/2 teaspoon dry mustard |
1/4 teaspoon pepper |
2 tablespoons finely chopped green onions (green parts only) (optional) |
Directions:
1. Preheat oven to 350°F Lightly spray a 13x9x2-inch baking pan with vegetable oil spray.
2. Heat a medium skillet over medium-high heat. Saute sausage for 3 to 4 minutes, or until browned, turning occasionally. Wipe skillet with a paper towel.
3. 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.
4. In a medium bowl, whisk together remaining ingredients except green onions. Pour over hash browns.
5. Bake for one hour, or until center is set. Sprinkle with green onions and let cool for at least 10 minutes before cutting into squares.
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