Breakfast Casserole with Hash Browns and Eggs
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. breakfast turkey sausage | |
| 2 tablespoons olive oil | |
| 1lb. frozen hash brown potatoes (frozen) | |
| ½ cup nonfat milk | |
| 1 onion, minced | Washed, peeled and minced |
| 12 ounces mild Cheddar cheese, shredded | |
| 2 cups egg substitute | |
| ½ teaspoon garlic powder | |
| ¼ teaspoon salt and pepper | To taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 350 F. Degrees. | |
| 2 | Heat oil in large skillet over medium heat. Cook sausage and onions 8-10 minutes until lightly browned. Drain. | |
| 3 | In a small bowl, whip egg, garlic powder, salt, and pepper with milk. Spray baking dish with non stick cooking spray. Layer dish with sausage, hash browns and pour eggs over potatoes. Top with cheese | |
| 4 | Bake uncovered for 45-50 minutes. | Cook until internal end temperature is 165 ° degrees F. |
Posted in Breakfast Entree, Breakfast and Egg Recipes
