Macro Friendly Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 255.5
- Total Fat: 10.5 g
- Cholesterol: 94.3 mg
- Sodium: 580.1 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.0 g
- Protein: 22.4 g
View full nutritional breakdown of Macro Friendly Breakfast Casserole calories by ingredient
Introduction
This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser! This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!Number of Servings: 8
Ingredients
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1 pound Honey Suckle Turkey Breakfast Sausage
1 medium white onion, peeled and diced
1 green bell pepper, cored and diced
4 egg whites
2 whole eggs (yolk included)
1/3 cup 2% milk
1 (20 ounce) sweet potatoes (about 3 medium potatoes)
2 cups shredded mexican blend cheese
1/4 teaspoon freshly-ground black pepper
2 stocks thinly sliced green onions
Directions
Heat oven to 375 degrees F.
Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and green pepper* to the saute pan, and saute for 5 minutes until cooked. Add the seasoning and saute for an additional 2 minutes until fragrant. Pour the vegetable mixture into the mixing bowl with the sausage. Add finely chopped, lightly steamed sweet potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the potato mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
Serving Size: Makes 8 servings
Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and green pepper* to the saute pan, and saute for 5 minutes until cooked. Add the seasoning and saute for an additional 2 minutes until fragrant. Pour the vegetable mixture into the mixing bowl with the sausage. Add finely chopped, lightly steamed sweet potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the potato mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
Serving Size: Makes 8 servings
Member Ratings For This Recipe
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