Monday, February 3, 2014

Farmer's Breakfast Casserole

I'm a sucker for a breakfast casserole whether it's breakfast, lunch or dinner.   My most popular post, Sweet Cinnamon Roll Breakfast Casserole is testament to that.

Since bub #2 was born, one of my favorite things to do is to make a breakfast casserole for dinner or for a weekend brunch so I can have the leftovers the rest of the week.  It makes for a quick and delicious breakfast.  

The original recipe that I found at had nearly 3 pounds of meat and cheese in it which seemed a bit over the top for me.  I cut it way back and used precooked meats because I don't always have a lot of time to prep meals.  Egg substitute cut out a few more calories.  I think it works better in casseroles anyway because it's easier to mix up and bakes well. 

The end result was delicious and filling with a calorie count that I could live with. 

If you like this recipe, give my Bacon, Egg and Cheese Casserole a try! 

3 c. shredded hash browns (like Simply Potatoes)
9.6 oz. pkg. Jimmy Dean fully cooked Turkey Sausage Crumbles (or 12 oz. cooked and crumbled sausage)
1 pkg. precooked bacon slices (12-15 slices), diced
2 c. (8 oz.) cheddar/jack cheese blend
2 1/4 c. egg beaters or 12 eggs
2 c. milk
1 1/2 tsp. season salt or Lawry's
3/4 tsp. pepper

  1. Spray 9 x 13 pan with cooking spray.  Layer the following in the pan: hash browns, sausage, bacon and cheese.
  2. Mix a medium bowl, whisk together egg substitute, milk, season salt and pepper.  Pour mixture into baking dish, tilting dish gently from side to side to evenly distribute eggs.
  3. Refrigerate overnight.
  4. Bake 50-55 minutes at 375 degrees.


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