Low Point Breakfast Casserole - Pound Dropper (2024)

This Low Point Breakfast Casserole is a perfect make-ahead recipe that is great for a weekend brunch or any Holiday party! It’s sure to become a crowd pleaser!

Makes 6 servings

What ingredients do I need to make this Low Point Breakfast Casserole?

• Shredded hash browns potatoes– frozen ( I use T.J. Farms hash browns) or fresh shredded potatoes are a zero point food item on your WW plan
• Light Monterey Jack cheese (I use Trader Joe’s Lite 3 cheese blend)
• Reduced fat turkey sausage, crumbled ( I useJimmy Dean fully cooked turkey sausage crumbles
• Fat free evaporated milk
• 4 eggs, beaten or 1 cup liquid egg substitute
• Salt
• Pepper
• Green onions, thinly sliced and diced (optional)

How do I make this Low Point Breakfast Casserole?

Preheat oven to 350 degrees.Spray a 9×13 baking dish with non stick cooking spray.

Spread potatoes evenly at the bottom of the baking dish. Sprinkle with cheese, turkey sausage crumbles and green onions.In a medium mixing bowl, combine milk, eggs, pepper and salt.

Mix until all ingredients have been incorporated.

Pour egg mixture over potatoes in ( 9 x 13)baking dish.

Bake uncovered for 40 minutes or until potatoes are tender.

Ingredients:

• 3 cups shredded hash browns potatoes, frozen ( I use T.J. Farms hash browns) or shredded potatoes if following the WW purple plan
• 3/4 cup light Monterey Jack cheese (I use Trader Joe’s Lite 3 cheese blend)
• 1 cup reduced fat turkey sausage, crumbled ( I useJimmy Dean fully cooked turkey sausage crumbles)
• 1 (12 oz) can fat free evaporated milk
• 4 eggs, beaten or 1 cup liquid egg substitute
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup green onions, thinly sliced and diced (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9×13 baking dish with non stick cooking spray. Spread potatoes evenly at the bottom of the baking dish.
3. Sprinkle with cheese, turkey sausage crumbles and green onions.
4. In a medium mixing bowl, combine milk, eggs, pepper and salt. Mix until all ingredients have been incorporated.
5. Pour egg mixture over potatoes into a 9 x 13 baking dish.
6. Bake uncovered for 40 minutes or until potatoes are tender.

Notes:

1. You can cover the casserole and refrigerate it or freeze it.
2. Bake it for 50-60 minutes if it’s been in the refrigerator.
3. Garnish with salsa or fresh tomatoes

Makes 6 ( 1/6th of 9×13 dish) servings

4-7 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan?

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.