Texas-Style Casserole

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I really loved this casserole. I omitted the corn and used turkey breakfast sausages; The roads are frozen and couldn't make it to the store for the missiing ingredients. Nex tim I will add them.

This was very tasty and easy to make. Next time I will try adding red pepper flakes to make it spicer.

This is a wonderful recipe that is easy to put together, although if you cook in a smaller dish, thus making the meal deeper, it may take longer to cook because I noticed the egg/milk mixture didn't exactly firm up at 45min, but once it's done right or cooked long enough, it's very tasty!

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Ingredients

  • 1 spray(s) olive oil cooking spray
  • 2 cup(s) frozen hash brown potatoes
  • 1 cup(s) frozen corn kernels, thawed
  • 1 cup(s) frozen pepper strips, thawed
  • 8 oz uncooked turkey sausage(s), thinly sliced
  • 1 cup(s) fat free skim milk
  • 2 large egg(s)
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 3/4 cup(s) low fat shredded cheddar cheese

Preparation

Step 1

This potato-and-sausage casserole is an excellent make-ahead brunch recipe. Spice it up with low-fat Mexican cheese and hot-Italian sausage.


Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.

Place potatoes and then vegetables in baking dish; top with sausage.

In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.

Bake 45-60 minutes.

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