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Print this Recipe    Breakfast Casserole 28

Low Fat Breakfast Casserole

vegetable oil spray
8 ounces reduced-fat smoked link sausage
2 tablespoons maple syrup
2 pounds frozen country-style hash browns (no oil added)
2 cups fat-free milk
Egg substitute equivalent to 6 eggs
2 slices fat-free or low-fat American cheese -- diced (2 ounces)
1/4 cup grated Parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons finely snipped green onion (green part only) - optional

Preheat oven to 350 degrees F. Lightly spray a 13x9x2-inch baking
pan with vegetable oil spray. Heat a medium skillet over medium-high
heat. Saute sausage for 3 to 4 minutes, or until browned, turning
occasionally. Wipe skillet with a paper towel. Add maple syrup
and cook for one minute, stirring to coat sausage. Arrange in a
single layer in baking pan, then top with hash browns. In a medium
bowl, whisk together remaining ingredients except green onion.
Pour over hash browns. Bake for one hour, or until center is set.
Sprinkle with green onion and let cool for at least 10 minutes
before cutting into squares. If you prepare this casserole ahead
of time, cover it with plastic and refrigerate. Put the cold
casserole in a cold oven, set the thermostat to 350 degrees F.,
and bake for 1 hour 10 minutes to 1 hour 15 minutes. Proceed as
above.

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