Quick and Easy Easter Breakfast Casserole

I’m making a breakfast casserole for Easter brunch this year. I made it a few years ago, but it has been awhile and I can’t find my original recipe. I make it without pork in case we have a guest with special dietary needs.

Photo: SXC

Ingredients:

A bag of hash browns (Look for a brand that is simply grated potatoes without all the other stuff for the healthiest casserole.)

2 cups of egg substitute

1 package of precooked turkey sausage

1 cup of 1 percent milk (I just can’t do skim. You might as well drink water…)

1/4 cup of onions (If you hate onions, you can leave them out, but it may taste a bit flat.)

3 cups of low fat shredded cheese (I prefer cheddar, but my sister likes provolone.)

A pinch of dried mustard

A dash of ground pepper

Pan (I’ve used the 9×13 size and a big 8 inch round pan. They both work, but the 8 inch pan sometimes needs to cook a smidge longer because it is deeper.)

Directions:

Pre-heat your oven to 350 degrees. Lay the hash browns on the bottom of a pan. Place the precooked sausage pieces on top.  Mix the egg substitute and spices and pour over the hash browns and sausage. Add the cheese. Cover the pan with a piece of foil. Bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes so the top can get nice and brown and bubbly.

Do you have a favorite Easter dish?