Texas-Style Breakfast Casserole

In an attempt to lose a few pounds, I've been with Weight Watchers since around my birthday last year.  (I think that's the occupational hazard of being a food blogger ... you eat what you cook and if you're a good cook, you tend to eat a lot.  Or as a dear friend would say about her gut, "I've earned this.")

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.

Texas-Style Casserole
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.