Sausage Mushroom Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.7
  • Total Fat: 10.3 g
  • Cholesterol: 21.3 mg
  • Sodium: 647.1 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 15.9 g

View full nutritional breakdown of Sausage Mushroom Breakfast Casserole calories by ingredient
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Soo good for breakfast but just as good with a salad for dinner. Soo good for breakfast but just as good with a salad for dinner.
Number of Servings: 6


    2 small sweet potatoes
    1/2 lb pork sausage
    8 oz mushrooms
    1 roasted red bell pepper
    1/2 yellow onion diced
    1 1/2 cups (total of 6 eggs) Egg Beaters
    3/4 Cup Fat Free Milk
    1 1/2 teas. Salt
    3/4 teas. Pepper
    1/4 Cup pickled Jalep (Optional)


Add whatever vegetables you like. I didn't add cheese, but that would be a great addition as well!


Preheat oven to 375 degrees. Spray a 9x13 casserole dish with Pam.

Peel pots and shredd in food processor or box grater. Place in large bowl and cver with ice water; set aside.

Brown sausage. Remove. Drain Fat

Brown Mushroom and onion. Combine with cooked sausage and then add chopped roasted red bell pepper and Jalepenos. Set aside.

Drain the sweet pots and pat dry with paper towel. Toss with salt and pepper. Spread on the bottom of casserole dish. Sprinkle the sausage/mushroom mixture over pots evenly.

In a large bowl, whisk together egg beaters and milk. pour over the sausage and pots.

Cover with foil and bakd for 20-30 minutres, until the eggs are set and a knife inserted in the center comes out clean. Remove the foil and return to the over for another 5-10 minutes, if necessary to brown the top. Allow to rest 5-10 mins and serve!

Serving Size: Makes 6 gernerous Portions

Number of Servings: 6

Recipe submitted by SparkPeople user KGIEBLER.

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