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Low Fat Breakfast Casserole

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Breakfast casseroles are the perfect way to get your hash browns, sausage, eggs and cheese all in one place. These can be fatty foods, so this Low Fat Breakfast Casserole is perfect for those times when you want a lighter breakfast that tastes great.

Serves: 6

Preparation Time: 15 min

Cooking Time: 1 hr 10 min

Ingredients
  • Vegetable oil spray
  • 8 ounces reduced-fat smoked link sausage
  • 2 tablespoons maple syrup
  • 2 pounds frozen country-style hash browns (no oil added)
  • 2 cups fat-free milk
  • Egg substitute equivalent to 6 eggs
  • 2 slices fat-free or low-fat American cheese -- diced (2 ounces)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 tablespoons finely snipped green onion (green part only) - optional
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray a 13x9x2-inch baking pan with vegetable oil spray. Heat a medium skillet over medium-high heat.
     
  2. Saute sausage for 3 to 4 minutes, or until browned, turning occasionally.
     
  3. Wipe skillet with a paper towel. Add maple syrup and cook for one minute, stirring to coat sausage.
     
  4. Arrange in a single layer in baking pan, then top with hash browns.
     
  5. In a medium bowl, whisk together remaining ingredients except green onion. Pour over hash browns.
     
  6. Bake for one hour, or until center is set. Sprinkle with green onion and let cool for at least 10 minutes before cutting into squares.
Notes

If you prepare this casserole ahead of time, cover it with plastic and refrigerate. Put the cold casserole in a cold oven, set the thermostat to 350 degrees F., and bake for 1 hour 10 minutes to 1 hour 15 minutes. Proceed as above.

 

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