Hearty Sausage Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups -- Ore-Ida Hash Brown Shredded Potatos12oz -- Jimmy Dean Premium Pork Sausage (Hot) - cooked1 Cup -- Shredded Mexican Four Cheese Blend1.5 Cups -- Fage Total 2% Greek Yogurt6 -- Eggs, Beaten1 tsp -- Salt1/4 tsp -- Pepper
1) Pre-Heat the oven to 375 degrees.
2) Cook the sausage until well browned and cooked through, drain and set aside.
3) In a large bowl, mix the following ingredients: shredded potatos, shredded cheese & cooked/drained sausage. Mix thoroughly and then pour/spread into a 9x11 pan that has been sprayed with Pam or and Olive Oil sprayer.
4) In the same bowl, mix the following ingredients until well blended: Eggs, Fage Yogurt, Salt & Pepper. Once well blended pour it over the potato mixture (evenly).
5) At this point, you can leave it in the refrigerator overnight and bake it fresh in the morning (note, this can affect the cook time) or you can bake it right away for 35-40 minutes until "set".
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JOLINEW.
2) Cook the sausage until well browned and cooked through, drain and set aside.
3) In a large bowl, mix the following ingredients: shredded potatos, shredded cheese & cooked/drained sausage. Mix thoroughly and then pour/spread into a 9x11 pan that has been sprayed with Pam or and Olive Oil sprayer.
4) In the same bowl, mix the following ingredients until well blended: Eggs, Fage Yogurt, Salt & Pepper. Once well blended pour it over the potato mixture (evenly).
5) At this point, you can leave it in the refrigerator overnight and bake it fresh in the morning (note, this can affect the cook time) or you can bake it right away for 35-40 minutes until "set".
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JOLINEW.
Nutritional Info Amount Per Serving
- Calories: 347.4
- Total Fat: 24.1 g
- Cholesterol: 410.1 mg
- Sodium: 906.0 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.5 g
- Protein: 24.4 g
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