Breakfast Casserole with Sausage, Cheese & Hashbrown Potatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.6
- Total Fat: 8.9 g
- Cholesterol: 101.3 mg
- Sodium: 183.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.8 g
- Protein: 7.2 g
View full nutritional breakdown of Breakfast Casserole with Sausage, Cheese & Hashbrown Potatoes calories by ingredient
Number of Servings: 12
Ingredients
-
1 Roll Jimmy Dean Sausage (I use country mild)
1 Small Onion Chopped
1 Tbs Butter or cooking spray
1 Package Simply Potatoes Shredded Hash-brown Potatoes
1 Cup Shredded Cheese (I use Mexican)
5 Eggs
1.5 cups half & half
Directions
Spray a 9x13" baking dish with cooking spray.
Saute onions in a frying pan. Add sausage and chop well. While cooking, spread shredded potatoes on the bottom of the pan, salt and pepper the potatoes generously, layer on the cooked sausage and onions, layer on the cheese. Whisk together the eggs and half & half then add a little salt and pepper. Spread the egg mixture over the top of the casserole. Bake at 375* for 35-45 minutes. Take out of oven when eggs are lightly brown and no longer giggly. Let cool for 5 minutes, then cut and serve warm.
Serving Size: 1/12 of a 9x13" pan
Number of Servings: 12
Recipe submitted by SparkPeople user JKELSO73.
Saute onions in a frying pan. Add sausage and chop well. While cooking, spread shredded potatoes on the bottom of the pan, salt and pepper the potatoes generously, layer on the cooked sausage and onions, layer on the cheese. Whisk together the eggs and half & half then add a little salt and pepper. Spread the egg mixture over the top of the casserole. Bake at 375* for 35-45 minutes. Take out of oven when eggs are lightly brown and no longer giggly. Let cool for 5 minutes, then cut and serve warm.
Serving Size: 1/12 of a 9x13" pan
Number of Servings: 12
Recipe submitted by SparkPeople user JKELSO73.