Low Fat Country-Style Breakfast Casserole

READY IN: 1hr 25mins

This is one of the greatest breakfast's that I fix. Everyone loves it and I've had more requests for this over the years! You will too! I always blame it on my sister, she's the one who sent it to me! You'll love it too, and it's great to see the looks on the faces od those you serve this to. You can, of course, use full-fat products if you aren't concerned with the fat content. I like to use bacon sometimes, and if you have both, try it with bacon and sausage.

Top Review by nethope

This is tasty, and thank goodness was very easy to make dairy-free (I used soy milk). I think the hash brown potatoes made it a bit dense, though; next time I'll try those as a side dish or adding about half as many. I added 24 grape tomatoes and 8 small sweet peppers, all diced, this time, and I think it could use twice as many vegetables next time. (Of course, I *always* want to add twice as many veggies, so that's not news.) Again, this is tasty, and with a few vegetable tweaks, could easily become my favorite Christmas brunch!

Ingredients Nutrition


  1. Preheat oven to 350°F Lightly spray a 13x9x2-inch baking pan with vegetable oil spray.
  2. Heat a medium skillet over medium-high heat. Saute sausage for 3 to 4 minutes, or until browned, turning occasionally. Wipe skillet with a paper towel.
  3. Add maple syrup and cook for one minute, stirring to coat sausage. Arrange in a single layer in baking pan, then top with hash browns.
  4. In a medium bowl, whisk together remaining ingredients except green onions. Pour over hash browns.
  5. Bake for one hour, or until center is set. Sprinkle with green onions and let cool for at least 10 minutes before cutting into squares.

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