And although I have my thoughts about things such as low-fat anything, I have found some pretty decent recipes on the WeightWatchers.com site and have adapted them to reflect my tastes.
This breakfast casserole is one that I've made for my in-laws and on some lazy Sundays when I want something substantial and want to use up some of the veggies that are threatening to become science experiments in my refrigerator.
|On this particular day, I had some leftover spinach and tomatoes that I needed to use. This casserole is a good way to use up some vegetables that might be in danger of expiring in your refrigerator.|
adapted from WeightWatchers.com
2 cup(s) frozen hash brown potatoes
1 cup frozen corn kernels
1 cup green or red pepper, diced
8 oz turkey sausage, thinly sliced (I use the kielbasa-style sausage for some extra kick)
1 cup milk (we are a 1% family, the original recipe calls for skim)
2 large eggs
salt and pepper to taste
3/4 cups shredded cheddar cheese
Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray. Place potatoes and then vegetables in baking dish; top with sausage. In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese. Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.