Cheesy Hash Brown-Sausage Pie

Sausage and hash browns combine in this cheesy dish that puts other breakfast casseroles to shame. Serve with a cup of fresh fruit for brunch or with a salad for a light supper.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 36%
  • Fat: 9.9g
  • Saturated fat: 4.6g
  • Protein: 16g
  • Carbohydrate: 20.8g
  • Fiber: 1.6g
  • Cholesterol: 37mg
  • Iron: 1mg
  • Sodium: 620mg
  • Calcium: 183mg


  • 1 (12-ounce) package 50%-less-fat ground pork sausage (such as Jimmy Dean)
  • 3/4 cup sliced green onions (about 1 bunch)
  • 2 garlic cloves, minced
  • 1 (30-ounce) package frozen country-style hash brown potatoes (such as Ore-Ida), thawed
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups fat-free milk
  • 1 cup egg substitute
  • 1 1/2 cups (6 ounces) shredded 2% reduced-fat sharp Cheddar cheese, divided
  • 1 medium tomato, thinly sliced


  1. 1. Preheat oven to 450°.
  2. 2. Place first 3 ingredients in a 12-inch ovenproof nonstick skillet, and cook over medium-high heat 7 minutes or until sausage is browned, stirring to crumble. Stir in hash browns, salt, and pepper; cook over medium-high heat 3 minutes.
  3. 3. Combine milk and egg substitute, stirring with a whisk. Stir in 1 cup cheese; pour evenly over hash brown mixture. Sprinkle with remaining 1/2 cup cheese.
  4. 4. Bake at 450° for 18 minutes or until set and top begins to brown. Top with sliced tomato.
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