Recipe#26542

Title: Breakfast Casserole 28

rec.food.recipes archive

Low Fat Breakfast Casserole
 
vegetable oil spray
8 ounces reduced-fat smoked link sausage
2 tablespoons maple syrup
2 pounds frozen country-style hash browns (no oil added)
2 cups fat-free milk
Egg substitute equivalent to 6 eggs
2 slices fat-free or low-fat American cheese -- diced (2  ounces)
1/4 cup grated Parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons finely snipped green onion (green part only) - optional
 
Preheat oven to 350 degrees F.  Lightly spray a 13x9x2-inch baking
pan with vegetable oil spray.   Heat a medium skillet over medium-high
heat.  Saute sausage for 3 to 4  minutes, or until browned, turning
occasionally.  Wipe skillet with a paper  towel.   Add maple syrup
and cook for one minute, stirring to coat sausage.  Arrange  in a
single layer in baking pan, then top with hash browns.   In a medium
bowl, whisk together remaining ingredients except green onion.
Pour over hash browns.   Bake for one hour, or until center is set.
Sprinkle with green onion and let  cool for at least 10 minutes
before cutting into squares.  If you prepare this casserole ahead
of time, cover it with plastic and  refrigerate.  Put the cold
casserole in a cold oven, set the thermostat to  350 degrees F.,
and bake for 1 hour 10 minutes to 1 hour 15 minutes.  Proceed  as
above.