Thursday, October 7, 2010

Healthy and Hearty Breakfast Casserole

At least once a weekend, I try and make a special breakfast. It's a fantastic reward for a long week. The great thing about an extraordinary breakfast, is it doesn't need to be unhealthy at all. This breakfast is a wholesome way to start a relaxing weekend day. The left overs also kept amazingly well and made excellent filling for a weekday breakfast sandwich.

Breakfast Casserole:
3 eggs
3 egg whites
1 cup of shredded potatoes
6 oz (2 links)of hot lean turkey sausage
1 15 oz can of diced tomatoes with green chilies
2 slices of low fat cheddar cheese (about 1.5 oz)
1 tbsp of fat free/reduced fat sour cream
1 tbsp Worcestershire Sauce
1 tsp of hot sauce, preferably smoked
Additional cheddar cheese for topping, optional

Preheat oven to 375 degrees. Grease or Pam a 7 inch by 11 inch glass baking dish. In a medium bowl beat together eggs, egg whites, sour cream, Worcestershire and hot sauce, until light and fluffy. Squeeze the grated/shredded potatoes out in a towel or paper towel, to remove moisture. Stir potatoes into eggs. Remove casings from sausage and add meat to the egg mixture. Drain the tomatoes of all liquid and stir into eggs. Shred or chop cheese and stir into the mixture. Pour into baking dish and cook until set in the middle, about 45 minutes. Turn on the broiler and top casserole with additional cheese if desired. With or without cheese, broil until the top browns a little, 3-4 minutes, checking frequently to prevent burning. Serve and Enjoy.



Happy Eating.


1 comment:

  1. Good gravy that sounds incredible!! I just used my last can of rotel, darn it, but I'll get more :) just so I can make THIS! YUM! Thanks for sharing this delightful breakfast casserole!


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