Brunch

Low Fat Breakfast Casserole w/Venison is for Breakfast.

Low Fat Breakfast Casserole w/Venison takes 30 minutes to prepare.

Low Fat Breakfast Casserole w/Venison takes 50 minutes to cook.

Low Fat Breakfast Casserole w/Venison makes 12 servings.

The ingredients for Low Fat Breakfast Casserole w/Venison are:

* 3 cups Hashbrowns, Golden Grill, Dried
* 1 lb. ground venison
* 1 Egg white
* 7 Eggs
* 1 tbsp Dill weed, dried
*1 tsp Pepper, black
* 1 cup Milk, nonfat
* *1 cup Campbell's Cream of Chicken Soup (unprepared)
* 2 oz Cheddar or Colby Cheese, Low Fat
* 2 cup Broccoli, cooked, chopped
* 1/4 Cup Onions, raw, chopped
* 1/4 Cup Green Peppers (bell peppers), chopped
* 1/4 Cup Mushrooms, chopped
* 1/2 tsp Salt

Here is how you make Low Fat Breakfast Casserole w/Venison:

Preheat Oven to 375deg. Put hashbrowns in bowl of boiling water per box instructions. Prepare a 9X11 baking pan by spraying with canola. In a frying pan on medium heat combine the onions and green peppers and cook until lightly caramelized. Add mushrooms and cook 1-2 minutes more. Remove to bowl. Add gr. venison to the pan and cook on medium until cooked through. Remove to bowl with onion, etc. In a large bowl mix eggs, soup, seasonings, and milk stirring well. Fry hashbrowns til slightly brown in a skillet over medium heat. Arrange hashbrowns on the bottom of the prepared pan. Layer meat and veggies over hashbrowns. Pour egg mixture over meat and veggies and sprinkly with grated low fat cheese. Bake at 375 for 40-50 minutes. Makes 12 ServingsNumber of Servings: 12Recipe submitted by SparkPeople user 5*4*GOD.

The nutritional information for Low Fat Breakfast Casserole w/Venison is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 191.2

• Total Fat: 4.3 g
• Cholesterol: 126.0 mg
• Sodium: 491.8 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 2.8 g
• Protein: 18.8 g

The dietary needs meet for Low Fat Breakfast Casserole w/Venison is Low Fat