Breakfast

Sausage and Hashbrown Breakfast Casserole is for Breakfast.

Sausage and Hashbrown Breakfast Casserole takes 10 minutes to prepare.

Sausage and Hashbrown Breakfast Casserole takes 45 minutes to cook.

Sausage and Hashbrown Breakfast Casserole makes 8 servings.

The ingredients for Sausage and Hashbrown Breakfast Casserole are:

3 servings of my low sodium sausage
4 large eggs
3 servngs pictsweet seasonin blend veggies of celery, onion, green pepper and parsley
1 tbsp. parsley
1 tsp. black pepper
1 cup diced green bell pepper
1/2 cup 2% milk
1 large potato shredded
1/4 cup southern mills cheddar cheese sauce
1 and 1/2 cups colby and monterey jack shredded cheese

Here is how you make Sausage and Hashbrown Breakfast Casserole:

Preheat oven to 350 degrees.Preheat skillet and cook the sausage and set aside.Meanwhile, chop veggies, shred and drain potato. Add to large mixing bowl. In small bowl, crack the eggs, add spices, milk, and the pict sweet seasoning blend, and the cheese sauce. Mix well, pour into bowl with the potatoes and bell pepper. Stir to combine, stir in the crumbled sausage.Spread 1tbsp. of margarine in the bottom and sides of an 8x8 bakngdish. Pour in mixture and bake for 30-45 minutes or until done.Let stand 5 minutes before cutting to allow casserole to set.Serving Size: Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user ALANSBUTTERBEAN.

The nutritional information for Sausage and Hashbrown Breakfast Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 237.8

• Total Fat: 14.0 g
• Cholesterol: 131.1 mg
• Sodium: 190.6 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 1.4 g
• Protein: 14.4 g