Hash Brown Breakfast Bake
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 oz. breakfast turkey sausage, crumbled | |
| 1lb. frozen hash brown potatoes (frozen) | |
| 1 cup nonfat milk | |
| 8 ounces mild Cheddar cheese, shredded | |
| 2 cups egg substitute (i.e. Eggbeaters) | May use 1 ½ c. egg substitute |
| ½ teaspoon salt | To taste |
| ¼ teaspoon pepper | To taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350°F (190°C). Lightly spray a baking dish. | |
| 2 | Cook sausage in a skillet. Crumble. Drain | |
| 3 | Spray baking dish with nonstick cooking spray. | |
| 4 | Spread hash browns evenly in baking dish. Sprinkle sausage on top. | |
| 5 | Whisk eggs, milk, salt and pepper. Pour over potatoes. Top with cheese. | |
| 6 | Bake uncovered for 45-50 minutes until set. | Cook until internal end temperature is 165 ° degrees F. |
Posted in Breakfast Entree, Breakfast and Egg Recipes
