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Low Point Breakfast Casserole

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!

Makes 6 servings

What ingredients do I need to make this Low Point Breakfast Casserole?

  • Shredded hash browns potatoes– frozen ( I use T.J. Farms hash browns) or fresh shredded potatoes are a zero point food item on your WW plan
  • Light Monterey Jack cheese (I use Trader Joe’s Lite 3 cheese blend)
  • Reduced fat turkey sausage, crumbled ( I use Jimmy Dean fully cooked turkey sausage crumbles
  • Fat free evaporated milk
  • 4 eggs, beaten or 1 cup liquid egg substitute
  • Salt
  • Pepper
  • Green onions, thinly sliced and diced (optional)

How do I make this Low Point Breakfast Casserole? 

Preheat oven to 350 degrees.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.In a medium mixing bowl, combine milk, eggs, pepper and salt.

Mix until all ingredients have been incorporated.

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.
  3. Sprinkle with cheese, turkey sausage crumbles and green onions.
  4. In a medium mixing bowl, combine milk, eggs, pepper and salt. Mix until all ingredients have been incorporated.
  5. Pour egg mixture over potatoes into a  9 x 13 baking dish.
  6. 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

Makes 6 ( 1/6th of 9×13 dish) servings

4-7 PersonalPoints™ per serving* 

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 6

Low Point Breakfast Casserole

Low Point Breakfast Casserole

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!

Author: thepounddropper.com

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 fresh shredded potatoes
  • 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.
  3. Sprinkle with cheese, turkey sausage crumbles and green onions.
  4. In a medium mixing bowl, combine milk, eggs, pepper and salt. Mix until all ingredients have been incorporated.
  5. Pour egg mixture over potatoes in 9x13 baking dish.
  6. Bake uncovered for 40 minutes or until potatoes are tender.

Makes 6 servings

4-7 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

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

Smartpoints: GREEN: 5 SmartPoints per serving of using liquid egg substitute or 7 SmartPoints per serving if using whole eggs BLUE: 5 SmartPoints per servingPURPLE: 4 SmartPoints if using fresh shredded potatoes or 5 SmartPoints per serving if using hash browns

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Nutrition Information

Yield

6

Amount Per Serving Calories 217Total Fat 10gSaturated Fat 4gCholesterol 154mgSodium 377mgCarbohydrates 14gNet Carbohydrates 12gFiber 2gSugar 5gProtein 16g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

Carol

Wednesday 6th of October 2021

How many calories is the breakfast casserole?

Lindsay Kehl

Wednesday 6th of October 2021

Hi Carol

This casserole has 217 calories per serving.

Thanks

Low Point Frühstücksauflauf - Artikel über Rezepte

Friday 28th of August 2020

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Peggy Placek

Tuesday 19th of November 2019

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

Lindsay Kehl

Tuesday 19th of November 2019

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

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Wednesday 16th of October 2019

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Jude Rossi

Wednesday 9th of October 2019

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.

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