Sausage, Potato, Egg Breakfast Casserole
Sausage, Potato, & Egg Breakfast Casserole
serves 8
1 lb Jennie-O lean turkey sausage
1 large yellow onion, peeled and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 teaspoons salt
8 large eggs
1 cup skim milk
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese, 2 % reduced fat
3 cups frozen diced potatoes, unthawed
Heat the oven to 350°F. Lightly grease a 13×9″ baking dish with baking spray or olive oil.
Put the sausage in a large skillet on medium heat. Cook the sausage until no longer pink. Add the onion, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are soft. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk and the black pepper. Stir in the cheese, frozen potatoes, and add a little of the egg mixture to cool down the sausage. Then you can add the sausage and vegetables from the skillet. Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
Serve with fruit.
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