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. 

 I like to 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