Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 * Exported from MasterCook * Quick Breakfast Casserole Recipe By : The Cooking Cardiologist, by Richard Collins, page 53 Serving Size : 10 Preparation Time :0:00 Categories : Breakfast Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces frozen hash brown potatoes -- thawed 1 1/2 cups onion -- chopped 14 ounces Gimme Lean Sausage salt and pepper -- to taste 2 cups nonfat cheddar cheese -- shredded 1 package Pioneer Fat-free gravy mix prepared according to package directions 1 tablespoon dry mustard 1 cup Morningstar Farms Egg Scramblers -- thawed Serving Size: 10 In a lightly sprayed 9x13 inch baking dish layer hash browns, chopped onion, crumbled breakfast patties, 1 1/2 cup shredded cheddar cheese. Salt and pepper to taste. In a medium bowl, mix together the prepared gravy dry mustard and egg substitute. Pour over the potato layer evenly. Garnish with remaining 1/2 cup of cheese. Cover with foil and bake in a 350 degree oven for 1 hour and 15 minutes. Let sit for 5 to 10 minutes before serving. Nutritional analysis: Calories 120, Fat 0, Cholesterol 0, Carbohydrate 17, Protein 12, Sodium 764. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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