Egg and Sausage Breakfast Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I like to make this ahead on the weekend so I have something hearty to pop in the microwave for breakfast during the week. Makes a smaller portion in 9x9 pan. For the frozen mixed vegetables I like to use the asian blend (broccoli, peppers, mushroom, green bean mix) Ingredients:
1/2 lb lean ground sausage (browned) |
1/4 small onion (chopped) |
1 teaspoon fresh sage (chopped) |
6 eggs |
1 1/2 cups skim milk |
1 cup frozen shredded hash browns |
1 cup frozen mixed vegetables |
1/4 cup shredded low-fat cheddar cheese |
salt |
pepper |
Directions:
1. Spray 9x9 pan with non-stick cooking spray.
2. Heat oven to 350 degrees.
3. Sprinkle hash browns and vegetables in bottom of pan.
4. Brown together sausage, onion, sage. Place on top of hash brown/vegi mixture.
5. Whisk eggs, milk, salt and pepper. Pour over entire mixture.
6. Sprinkle cheese on top.
7. Bake covered for 30mins, uncover and bake for another 30mins or until center is done.
8. Enjoy!
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