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 7x11 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.