Name: Sausage and Potato Casserole Cups
Total time: 55 min
Ingredients: 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

Directions

Step 1

Preheat oven to 350 degrees F. Coat twelve 2 1/2-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.

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Step 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.
Step 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.

Tips

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 Facts

Serving Size: 2 casserole cups

Per Serving:

215 calories; protein 16g; carbohydrates 17g; dietary fiber 2g; sugars 3g; fat 10g; saturated fat 3g; cholesterol 183mg; sodium 438mg.

Exchanges:

1 1/2 medium-fat protein, 1 starch, 1/2 vegetable

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts