Potato, Sausage and Egg Breakfast Casserole

Potato, Sausage and Egg Breakfast Casserole

Made with Purnell's “Old Folks” Turkey Sausage Patties


1 (16 ounce) container Egg Beaters® Original
1/2 cup fat free milk
1/4 teaspoon garlic salt
8 Purnell’s “Old Folks” Turkey Sausage Patties, crumbled
2 cups refrigerated shredded hash brown potatoes
1/2 cup red bell pepper, chopped
1/2 cup shredded sharp Cheddar cheese


Preheat oven to 350 degrees F. Spray 8×8-inch glass baking dish with cooking spray; set aside.

Combine Egg Beaters, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.

Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

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