- Total Time
This potato-and-sausage casserole is an excellent make-ahead brunch recipe. Spice it up with low-fat Mexican cheese and hot-Italian sausage.
olive oil cooking spray1 spray(s)
frozen shredded hash brown potatoes2 cup(s)
frozen corn kernels1 cup(s), thawed
frozen pepper strips1 cup(s), thawed
uncooked turkey sausage(s)8 oz, thinly sliced
fat free skim milk1 cup(s)
table salt¼ tsp
black pepper¼ tsp
WeightWatchers Reduced Fat Mexican style blend shredded cheese¾ cup(s)
- Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
- Place potatoes and then vegetables in baking dish; top with sausage.
- In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
- Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.