Sausage Hashbrown Casserole Directions:
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Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
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In a skillet over medium heat, cook the turkey sausage until browned. Remove from heat.
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In the same skillet, cook the hashbrowns for 8–10 minutes until lightly browned and thawed.
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Layer the hashbrowns on the bottom of the baking dish.
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Add the cooked sausage on top of the potatoes.
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Sprinkle the cheese over the sausage and top with green chiles.
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In a bowl, whisk the eggs, almond milk, garlic powder, onion powder, salt, and pepper.
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Pour the egg mixture evenly over the dish.
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Bake uncovered for 35–40 minutes, or until the eggs are set.
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Let rest for 5 minutes before serving.
WW Points Calculation:
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Lean turkey breakfast sausage (1 lb): 12
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Frozen hashbrowns (1 lb): 4
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Reduced-fat cheddar cheese (1 cup): 8
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Eggs (6 large): 0
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Unsweetened almond milk (1 cup): 0
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Remaining ingredients: 0
Total Points: 24
Servings: 6
Per Serving: 4 points
Nutrition Information:
Calories: 220
Fat: 10 g
Protein: 18 g
Carbohydrates: 12 g
Sugar: 1 g
Sodium: 450 mg
I'm waiting for your comments! Enjoy!
