breakfast, casserole, crowd-pleaser, freezable, leftovers
This recipe has become a staple in our rotation. It's extremely easy and quick to make, it freezes well, and it keeps us full until lunch. If we had kids, I'm sure that they'd love the fact that they're eating "pizza" for breakfast, too.
When you're flattening out the crescent roll dough, just smooth the edges with your fingers to form a "crust" on the bottom of the pan. I've actually doubled-up on the crescent roll crust before, but I find that it gets too dry in the oven.
Make sure you evenly layer all your goodie ingredients before you pour the egg mixture on top. This will ensure that every bite is oh-so-amazing.
Turkey breakfast sausage comes fresh or frozen. I generally buy fresh when it's available (Kroger always has it fresh). You'll have to discard the casings, as with all rolled sausages. I actually use a potato masher to crumble the meat once it's in the skillet, too. <I'm lazy. Get over it.> If you're a couponer: they almost always have Jennie-O coupons online or in the paper. Yeaya!
1 package turkey breakfast sausage (14 links), casings removed
1 (8-oz.) can reduced-fat refrigerated crescent dinner roll dough
1 cup frozen shredded hash brown potatoes, thawed
2 oz. shredded mild cheddar cheese
1/4 cup fat-free milk
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 cup egg substitute
Preheat oven to 375.
Brown sausage in a large nonstick skillet over medium heat, stirring to crumble. Drain.
Spray a 13x9-inch baking dish with cooking spray. Roll dough out on bottom of baking dish, smoothing edges to form a crust.
Layer sausage, potatoes, and cheese on prepared crust. Combine milk, salt, pepper, and egg substitute in a medium bowl, stirring to combine. Carefully pour milk mixture over casserole.
Bake at 375, uncovered, for 25 minutes or until crust is browned.
Makes 8 servings at 259 calories each. (Fat: 6.2g, Sat Fat: 2.7g, Cholest: 7.7mg, Sodium: 331mg, Carb: 15.3g, Fiber: 0.2g, Sugars: 3.3g, Protein: 7.1g)
This freezes very well. Just wrap each piece in foil and throw in a freezer-safe Ziploc! Voila!
Adapted from Cooking Light.