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 Food.com 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
- Spray 9 x 13 pan with cooking spray. Layer the following in the pan: hash browns, sausage, bacon and cheese.
- 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.
- Refrigerate overnight.
- Bake 50-55 minutes at 375 degrees.