Hash Brown Breakfast Casserole
Fresh Raspberries
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Ingredients
- 1 (7.4-oz) pkg frozen plant-based breakfast sausage patties
- ½ (30-oz) pkg frozen shredded hash browns, thawed
- ½ cup shredded reduced-fat Cheddar cheese
- 6 large eggs, lightly beaten
- ⅔ cup 1% low-fat milk
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Cook plant-based sausage according to package direction; slightly cool, and crumble.
- Stir together sausage and remaining ingredients in a large bowl. Spoon into a lightly greased 11x7-inch baking dish. Bake 50 to 55 minutes or until center is puffed and set.
- Let stand 5 minutes. Cut into 6 wedges. Serve 4 wedges; refrigerate leftovers up to 3 days. .
Side Dish Ingredients
- 1 (12-oz) pkg raspberries
Side Dish Instructions
- Serve berries alongside casserole.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
275
|
44
|
319
|
| Fat (g) | 14 | 1 | 15 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 18 | 10 | 28 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 422 | 1 | 423 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
