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Breakfast Casserole w/Hashbrown Crust is for Breakfast.

Breakfast Casserole w/Hashbrown Crust takes 25 minutes to prepare.

Breakfast Casserole w/Hashbrown Crust takes 65 minutes to cook.

Breakfast Casserole w/Hashbrown Crust makes 12 servings.

The ingredients for Breakfast Casserole w/Hashbrown Crust are:

Crust:
Simply Potatoes Hash Browns - approx. half package.
Simply Potatoes Garlic & Herb Hash Browns - whole package
I Can't Believe It's Not Butter Spray

Meat layer:
8 slices of Jennie O's extra-lean turkey bacon
1/2 package (about 20) Turkey Lil Smokies

Veggie Layer:
non-stick spray 1/2 tbsp extra virgin olive oil (EVOO)
1/2 cup minced sweet and/or red onion
1/4 cup minced celery
1/4 cup minced green onion
2 tbsp minced garlic
1 package mixed frozen veggies (smaller bite-sized chopped veggies works best in this casserole)

1/2 - 1 cup shredded low-fat cheese

Egg layer:
10 whole extra-large eggs
1-2 cups egg whites
seasonings - pepper, garlic powder, onion powder, worchestershire sauce, honey mustard

Here is how you make Breakfast Casserole w/Hashbrown Crust:

Preheat oven to 375.In glass 9 X 13 casserole dish, lay 8 slices of turkey bacon side-by-side (no overlap). Bake for 10 minutes. Remove dish from oven, re-set the temperature to 425.Remove bacon from dish and set aside. Do not clean the bacon drippings from the dish (adds some wonderful flavor).Add both kinds of simply potatoes. Lightly spritz with butter spray (approx. 12-15 sprays total) while stirring. Firmly press into the dish, including up the sides. Place in oven (remember - now at 425) for 20 minutes.While the potatoes are browning slightly, heat the EVOO in a skillet. Add onions, celery, and garlic - stir slightly and let brown. Add a couple of tablespoons of water, and the package of frozen veggies. Stir well, set to med-low heat, and cover. Carefully blot the excess grease from the turkey bacon using a papertowel, then dice the bacon. Coarsely chop approximately 20-25 turkey li'l smokies. BLOT with paper towel! If you are really concerned about sodium, you can even rinse the sausages with cool water - but dry them well. By now the veggies should be done (still just slightly crisp). Drain VERY well, and blot dry.Remove the potatoes from the oven, adjust temperature back down to 350. Working quickly (don't let the potatoes or the dish cool too much) layer first the meat, then the veggies, then sprinkle lightly with cheese.Beat eggs, egg whites, and seasonings - and pour over the top of all. if you did not pack the potatoes down well enough, the eggs may run all the way to the bottom - just add a little more egg white on top to cover. Place in the oven for 30-40 minutes - until a knife inserted in the center comes out clean. If liquid runs out the top, you may not have drained the veggies and/or sausage well - be sure whether it is juice or uncooked egg!When it is done, remove and let cool. Enjoy!Serving Size: makes 12 equal size piecesNumber of Servings: 12Recipe submitted by SparkPeople user MBSAENZ.

The nutritional information for Breakfast Casserole w/Hashbrown Crust is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 234.5

• Total Fat: 9.1 g
• Cholesterol: 198.6 mg
• Sodium: 692.1 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 2.9 g
• Protein: 16.4 g