Turkey sausage, potatoes and green chiles star in this easy, cheesy brunch casserole.

Patsy Jamieson
Source: EatingWell Magazine, Holiday Issue 1995

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Recipe Summary

total:
50 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack in top third of oven; preheat to 350 degrees F. Lightly oil a 9-by-13-inch baking dish or coat with cooking spray.

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  • Cook sausage in a large nonstick skillet over medium heat until no longer pink, breaking it up with a wooden spoon; transfer to a paper towel to drain, blotting the top with a second paper towel.

  • Wipe the pan clean and add oil; heat over medium-high heat. Add potatoes and saute until tender and browned, 10 to 12 minutes. (Reduce heat if necessary to prevent scorching.). Let cool slightly.

  • Whisk together whole eggs and egg whites in a large bowl. Add cottage, Cheddar and Parmesan cheeses, chiles, flour, baking powder, salt and pepper and whisk to mix thoroughly. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well. Pour into the prepared dish. Bake until golden on top and set in the center, 30 to 35 minutes.

Nutrition Facts

211 calories; protein 17.8g 36% DV; carbohydrates 14.2g 5% DV; exchange other carbs 1; dietary fiber 1.2g 5% DV; sugars 1.6g; fat 9g 14% DV; saturated fat 3.9g 19% DV; cholesterol 106.9mg 36% DV; vitamin a iu 307.7IU 6% DV; vitamin c 10mg 17% DV; folate 42.8mcg 11% DV; calcium 177.4mg 18% DV; iron 1.3mg 7% DV; magnesium 24.4mg 9% DV; potassium 321.1mg 9% DV; sodium 687.4mg 28% DV; thiamin 0.1mg 11% DV.