Breakfast

Andouille and potato breakfast casserole is for Breakfast.

Andouille and potato breakfast casserole takes 5 minutes to prepare.

Andouille and potato breakfast casserole takes 60 minutes to cook.

Andouille and potato breakfast casserole makes 6 servings.

The ingredients for Andouille and potato breakfast casserole are:

567 gram(s) SIMPLY POTATOES diced potatoes w onions 2021 3/4 c
396 gram Johnsonville New Orleans Andouille Sausage, gluten free, 1 link(66g) (by DEBBIE2765)
56 gram Sargento off the Block Shredded Parmesan
2 serving Kraft Natural Shredded Sharp Cheddar-1/4c
12 extra large Egg, fresh, whole, raw
.67 cup Milk, nonfat (skim milk)
3 cup Spinach, fresh
salt, garlic pwdr, onion pwdr to taste

Here is how you make Andouille and potato breakfast casserole:

Preheat oven to 400, slice sausages into small chunks. place in 9x9 glass dish sprayed with Pam. pour bag of simply potatoes on top and sprinkle with salt. Bake for 20 min, tossing after 10 min. beat eggs and season with salt, garlic and onion powder., add milk.sprinkle cheeses on top of potatoes and sausage, pour egg mixture over top and bake at 350 for 40 minutes or until knife inserted comes out clean and top is browned.Serving Size: 6 big servingsNumber of Servings: 6Recipe submitted by SparkPeople user LINWINAGAIN.

The nutritional information for Andouille and potato breakfast casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 525.3

• Total Fat: 31.6 g
• Cholesterol: 487.1 mg
• Sodium: 1,124.2 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 2.0 g
• Protein: 31.9 g