Saturday, September 15, 2012


I was looking for a casserole to make this morning...really more of a brunch because it's 10:30am and the girls are still asleep.  Sometimes I wish I could do that again.  Anyway, I came across this recipe: .  I liked alot of the ingredients in it but wanted to make some adjustments.  So, here is what I came up with:

3 shredded potatoes (or package of frozen hashbrowns) - browned just a little
12+- oz cooked sausage (I used links and just chopped them up before cooking.  you could cook it and then crumble.  May be easier to do after cooking.)
1/2 onion diced
1 bell pepper diced
2 cups no-fat milk
5 eggs
1 tbsp dijon mustard
1/2 cup plain greek yogurt
1 10.75 oz can cream of mushroom (low fat)
1 cup shredded cheese (I used about 1/4 cup motzerella and the rest medium cheddar)

  1. cook sausage, onion, and bell pepper until sausage is completely browned
  2. place 2 of the shredded potatoes in the bottom of a greased 8-inch square baking dish (13x9 will work). 
  3. top evenly with sausage mixture
  4. whisk together milk, eggs, and dijon mustard and pour evenly over sausage
  5. whisk together cream of mushroom and greek yogurt and spoon over top
  6. sprinkly with cheese
  7. cover evenly with remaining potato
  8. bake at 350 for 1 hour or until eggs are set
Here's what is looks like when complete:  It actually looks alot better than the picture...someone dug in before I took the picture.  The taste is incredible.

1 comment:

  1. Forgot to add that I hid some spinach between the sausage and egg mixture. No one even knew it was there and added a little more nutrition.