• Home
  • About
  • Devotion Nutrition Products
  • Low Point Western Bagels
  • Built Protein and Energy Bar
  • Lakanto MonkFruit Sweetener
  • Trader Joe’s Shopping List
  • Shop
  • Recipe Ebook
  • Recipe Index

Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

November 4, 2018 · 28 Comments

Low Point Breakfast Casserole

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Breakfast· Casseroles

Click to Share

Pin
Share
Email
Share
6.8KShares
Jump to Recipe

This Low Point Breakfast Casserole is a perfect make-ahead recipe that is great for a weekend brunch or any Holiday party! It’s sure to become a crowd pleaser!

Servings: Makes 6 servings

GREEN: 5 SmartPoints per serving of using liquid egg substitute or 7 SmartPoints per serving if using whole eggs 

BLUE: 5 SmartPoints per serving

PURPLE: 4 SmartPoints if using shredded potatoes or 5 SmartPoints per serving if using hash browns

 

How do I make this Low Point Breakfast Casserole? 

For this casserole you can use shredded potatoes if you are following the WW purple plan-since they are zero smart points or you can use any brand of frozen hash browns. Just keep in mind the point values can vary depending on the brand of hash browns that are used.  The brand I like to use is called TJ Farms frozen shredded hash browns. 

For this casserole I use the Jimmy Dean turkey sausage crumbles. They are 2 Smartpoints per 1/2 cup or 5 Smartpoints for 1 cup.

 

 

 

Add 1 can of fat free evaporated milk and 4 eggs

I use Trader Joe’s lite shredded 3 cheese blend. It’s low in points and melts well.

Pour egg mixture over potatoes in ( 9 x 13)baking dish.

Bake uncovered for 40 minutes or until potatoes are tender.

 

Ingredients:

  • 3 cups shredded hash browns potatoes, frozen ( I use T.J. Farms hash browns) or shredded potatoes if following the WW purple plan
  • 3/4 cup light Monterey Jack cheese (I use Trader Joe’s Lite 3 cheese blend)
  • 1 cup reduced fat turkey sausage, crumbled ( I use Jimmy Dean fully cooked turkey sausage crumbles)
  • 1 (12 oz) can fat free evaporated milk
  • 4 eggs, beaten or 1 cup liquid egg substitute 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup green onions, thinly sliced and diced (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with non stick cooking spray. Spread potatoes evenly at the bottom of the baking dish. Sprinkle with cheese, turkey sausage crumbles and green onions.
  3. In a medium mixing bowl, combine milk, eggs, pepper and salt. Mix until all ingredients have been incorporated. Pour egg mixture over potatoes into a  9 x 13 baking dish.
  4. Bake uncovered for 40 minutes or until potatoes are tender.

Notes:

  1. You can cover the casserole and refrigerate it or freeze it.
  2. Bake it for 50-60 minutes if it’s been in the refrigerator.
  3. Garnish with salsa or fresh tomatoes

Servings: Makes 6 servings

GREEN: 5 SmartPoints per serving of using liquid egg substitute or 7 SmartPoints per serving if using whole eggs 

BLUE: 5 SmartPoints per serving

PURPLE: 4 SmartPoints if using shredded potatoes or 5 SmartPoints per serving if using hash browns

Continue to Content
Yield: 6

Low Point Breakfast Casserole

Low Point Breakfast Casserole

This Low Point Holiday Breakfast Casserole is a perfect make-ahead recipe that is great for a weekend brunch or any Holiday party! It's sure to become a crowd pleaser!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 cups shredded hash browns potatoes, frozen ( I use T.J. Farms hash browns) or shredded potatoes if following the WW purple plan
  • 3/4 cup light Monterey Jack cheese (I use Trader Joe's Lite 3 cheese blend)
  • 1 cup reduced fat turkey sausage, crumbled ( I use Jimmy Dean fully cooked turkey sausage crumbles)
  • 1 (12 oz) can fat free evaporated milk
  • 4 eggs, beaten
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup green onions, thinly sliced and diced (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9x13 or 3-quart baking dish with non stick cooking spray. Spread potatoes evenly at the bottom of the baking dish. Sprinkle with cheese, turkey sausage crumbles and green onions.
  3. In a medium mixing bowl, combine milk, eggs, pepper and salt. Mix until all ingredients have been incorporated. Pour egg mixture over potatoes in 9x13 baking dish.
  4. Bake uncovered for 40 minutes or until potatoes are tender.

Servings: Makes 6 servings

GREEN: 5 SmartPoints per serving of using liquid egg substitute or 7 SmartPoints per serving if using whole eggs 

BLUE: 5 SmartPoints per serving

PURPLE: 4 SmartPoints if using shredded potatoes or 5 SmartPoints per serving if using hash browns

Notes

  1. You can cover the casserole and refrigerate it or freeze it.
  2. Bake it for 50-60 minutes if it's been in the refrigerator.
  3. Garnish with salsa or fresh tomatoes

© Lindsay Kehl
Cuisine: American / Category: Casseroles

Click to Share

Pin
Share
Email
Share
6.8KShares

Related

« Skinny Corn Dog Casserole
Loaded Mashed Cauliflower »

Comments

  1. Nina Puluso says

    November 4, 2018 at 3:42 pm

    Do you think this could be baked in a six count muffin tin and individually frozen after baking?

    As a newbie to WW, I am so grateful for your recipes and ideas.

    Nina

    Reply
    • Lindsay Kehl says

      November 4, 2018 at 3:45 pm

      Hey Nina,

      YEs, that would work-depending on the consissnety of the batter you could make up to 12 muffin servings- since they are smaller servings than the 6 servings I make. I’m so happy to have you following and making my WW freestyle recipes!

      Reply
    • Lindsay Kehl says

      November 4, 2018 at 3:46 pm

      If you were to get 12 servings- they would be 3 Freestyle Smart points each 🙂

      Reply
  2. Leah Jordan says

    November 6, 2018 at 4:38 am

    Thank you for posting this delicious looking casserole ♡♡♡

    Reply
  3. Janine says

    December 7, 2018 at 7:31 pm

    This tastes amazing! Made mine without green onion but used white onion and added fresh bell peppers! will be doing muffin tins next time

    Reply
  4. Angela says

    December 23, 2018 at 7:31 pm

    How many days can it be made in advance and kept in the refrigerator?

    Reply
    • Lindsay Kehl says

      December 24, 2018 at 4:44 am

      I have made it 2 days in advance! That is my recommended timeframe! Thank you!

      Happy Holidays to you!

      Reply
  5. Mallory says

    March 31, 2019 at 3:31 pm

    This looks amazing! I have all of the ingredients on hand except for the evaporated milk. Could I substitute skim milk instead? Also, could I bulk it up a bit and use more eggs? Thanks!

    Reply
    • Lindsay Kehl says

      March 31, 2019 at 3:35 pm

      Hi Mallory,

      Yes, you could substitute the evaporated milk for the skim milk. It would be thinner so I think adding the additional eggs would be a great idea. It would be delicious!

      Reply
      • Mallory says

        March 31, 2019 at 9:43 pm

        Thanks!!!

        Reply
  6. Claire says

    April 28, 2019 at 1:02 am

    Is the pan a 9×13?

    Reply
    • Lindsay Kehl says

      April 28, 2019 at 1:08 am

      Hi Claire,

      Yes. It is a 9×13 baking dish.

      Thanks

      Reply
  7. Marcy says

    September 15, 2019 at 1:31 pm

    I’m a bit confused with your directions in regards to size of pan. You instruct to spray a 2 qt baking dish with non stick cooking spray and put potatoes, meat, and cheese. But then you instruct to poor the egg mixture over it in a 9×13 dish. Clicking on your link for the 9×13 dish says it’s a 3 qt dish. The 2qt is an 8×8 pan. Can your please verify which size?

    Reply
    • Lindsay Kehl says

      September 15, 2019 at 1:36 pm

      Hi Mary,

      Thanks for reaching out-it should have read 3-quart or 9×13 dish-not 2 quart.
      That may have just have been me typing too fast.

      I’ll get that updated. Thanks so much.
      Linds

      Reply
  8. Jude Rossi says

    October 9, 2019 at 5:22 pm

    Could you please tell me how many points are in 3 cups of the TJ Farms hashbrowns that you use. It would be helpful to have that information if my store does not carry that brand so I can compare other brands to that. Thanks so much for all the great recipes, my family and I are really enjoying them.

    Reply
  9. Peggy Placek says

    November 19, 2019 at 11:09 pm

    Could you tell me how long it is safe to be frozen. Also, how long will it take to heat if it is frozen?

    Reply
    • Lindsay Kehl says

      November 19, 2019 at 11:22 pm

      Hi Peggy,

      You can store this in an airtight container in the freezer for one month. When you are ready to eat it-thaw it overnight in the refrigerator and bake as directed. You may need to increase the cooking time by 5 minutes.

      Thanks so much

      Reply

Trackbacks

  1. Sausage and Egg Breakfast Tacos - Pound Dropper says:
    December 17, 2018 at 6:25 pm

    […] Low Point Breakfast Casserole […]

    Reply
  2. Cheesecake Stuffed French Toast - Pound Dropper says:
    February 6, 2019 at 10:00 pm

    […] Low Point Breakfast Casserole […]

    Reply
  3. Cinnamon Roll Casserole - Pound Dropper says:
    February 16, 2019 at 7:24 pm

    […] Low Point Breakfast Casserole  […]

    Reply
  4. Banana Chocolate Chip Sheet Pancakes - Pound Dropper says:
    March 12, 2019 at 6:50 pm

    […] Low Point Breakfast Casserole […]

    Reply
  5. Best Fluffy Blueberry Lemon Pancakes - Pound Dropper says:
    March 14, 2019 at 5:59 pm

    […] Low Point Breakfast Casserole […]

    Reply
  6. Low Point Breakfast Wraps - Pound Dropper says:
    June 4, 2019 at 1:53 pm

    […] Low Point Breakfast Casserole […]

    Reply
  7. Churro Pancakes - Pound Dropper says:
    June 14, 2019 at 3:46 am

    […] Low Point Breakfast Casserole […]

    Reply
  8. Pumpkin Spice French Toast Casserole - Pound Dropper says:
    September 2, 2019 at 5:30 pm

    […] Low Point Breakfast Casserole […]

    Reply
  9. Easy Peaches and Cream Baked Oatmeal - Pound Dropper says:
    September 6, 2019 at 3:44 pm

    […] Low Point Breakfast Casserole  […]

    Reply
  10. Low Point Denver Egg Casserole - Pound Dropper says:
    October 16, 2019 at 10:20 pm

    […] Low Point Breakfast Casserole […]

    Reply
  11. Low Point Frühstücksauflauf - Artikel über Rezepte says:
    August 28, 2020 at 9:02 am

    […] Source […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

Don't Miss Out on Pound Dropper's Free Recipes!

On Sale NOW!

Categories

This error message is only visible to WordPress admins

Error: No users set. Please visit the plugin's settings page to select a user account or add one to the shortcode - user="username".

Copyright © 2019 · Pound Dropper · Privacy Policy