Sausage and Potato Casserole Cups

Sausage and Potato Casserole Cups

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From: Diabetic Living Magazine

These Sausage and Potato Casserole Cups are the perfect addition to any breakfast or brunch. Make THEM ahead of time and freeze for a quick and easy breakfast on the go.

Ingredients 12 servings

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Original recipe yields 12 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 8 ounces uncooked bulk Italian turkey sausage
  • 1 medium red sweet pepper, cut into thin bite-sized strips
  • ½ cup chopped onion
  • 3 cups frozen diced hash brown potatoes
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • ¼ teaspoon black pepper
  • ½ cup crumbled reduced-fat feta cheese or shredded Parmesan cheese (2 ounces)
  • 5 eggs, lightly beaten
  • ¾ cup fat-free milk

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. Coat a 10-inch skillet with cooking spray; heat over medium. Add sausage, red pepper and onion; cook until sausage is browned. Add potatoes; cook 3 minutes, stirring frequently. Stir in oregano and black pepper.
  2. Divide sausage mixture among prepared muffin cups (cups will be full). Top with cheese. In a medium bowl whisk together eggs and milk; pour over sausage mixture.
  3. Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional cheese and fresh oregano. Serve warm.
  • To make ahead: Place casserole cups in an airtight container and freeze up to 1 month. To serve each frozen cup, wrap in waxed paper and microwave 1 minute or until heated through.

Nutrition information

  • Serving size: 2 casserole cups
  • Per serving: 215 calories; 10 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 16 g protein; 183 mg cholesterol; 3 g sugars; 438 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1½ medium-fat protein, 1 starch, ½ vegetable

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