This Egg Beaters Breakfast Casserole is a perfect school morning breakfast or holiday breakfast buffet staple when your family is gathered. Or, make it on the weekend and cut into portions and have breakfast made for the whole week.

This easy, make-ahead Egg Beaters Breakfast Casserole is a perfect school morning breakfast or holiday breakfast buffet staple when your family is gathered. Or, make it on the weekend and cut into portions and have breakfast made for the whole week. #wwfriendly #lowpointbreakfast #eggbeaters

So, I’m always impressed when I have a hearty breakfast casserole and the hostess says, oh its nothing I put it together last night and it was just ready to cook this morning. And, you know what. She is right. Why make having a hearty breakfast for your family something that makes you dread and early morning alarm!

And, this is the kind of easy breakfast recipe that allows you to throw it in the oven and get ready for your day while it cooks. Six simple ingredients that most people have in their freezer come together for a light and easy breakfast casserole that is still light enough to eat every day!

I’ve had all kinds of breakfast casseroles over the years. And, I usually love the kinds that have crescent rolls and tons of cheese involved. But, when you are trying to keep things WW friendly, it’s always smart to make some adjustments that keep the flavor and cut the fat. Egg Beaters can totally be your friend when you are looking to cut the breakfast calories and make it easy on yourself.

The most popular post on my blog is our Turkey Sausage Breakfast Egg Muffins that I make Every. Single. Week. But, they are so good and the perfect, easy breakfast for Mr. McKinney to have every morning before work. But, I’m pretty sure this will come in the mix, especially when we have weekend guests!

Print Recipe

Egg Beaters Breakfast Casserole

This easy, make-ahead Egg Beaters Breakfast Casserole is a perfect school morning breakfast or holiday breakfast buffet staple when your family is gathered. Or, make it on the weekend and cut into portions and have breakfast made for the whole week.

Ingredients

2 Cups Frozen Hashbrowns O’Brien Style
1 Cup turkey sausage crumbles
1 Cup fat-free shredded cheddar cheese
2 Cups Egg Beaters
½ Cup low-fat milk
1 tsp dry mustard
5 shakes Italian seasoning
Salt and pepper to taste

Instructions

Thaw frozen hashbrowns and sausage crumbles in the refrigerator overnight.
Preheat oven to 350.
Spray the bottom of a 7×11 baking dish.
Add hashbrowns to the bottom of a baking dish and sprinkle with sausage crumbles.
Sprinkle with cheese.
In a measuring cup with a pour spout, mix egg beaters, milk, and seasoning.
Stir together with a whisk or wooden spoon.
Pour egg mixture over potatoes and meat. Bake at 350 for 45 minutes.
Bake for 4-5 more minutes if the middle is not set.

Notes

Cut into 8 pieces – 2 points per serving on Purple Plan.

When I make this and serve for guests, I always serve Grands frozen biscuits and a pile of whatever fruit is in season. No, Grands biscuits aren’t really WW friendly, but one won’t hurt you. Especially when its slathered with my Slow Cooker Apple Butter.

What is your go-to breakfast items when you are trying to keep it simple, but so Southern for your guests?