Country Breakfast Casserole

Country Breakfast Casserole
I made this for a weekend breakfast, and while it tasted OK, if I were to make it again, I would cook it a little bit differently. I will include those notes below.

The ingredient swaps:

• Instead of 1 (16 ounce) package of breakfast sausage, I used 1 (16 ounce) package of turkey breakfast sausage.
• Instead of 2 cups of shredded cheddar cheese, I used 2 cups of fat free cheddar cheese.
• Instead of 6 eggs, I used 1.5 cups of liquid egg.
• Instead of 1/2 cup of milk, I used 1/2 cup of fat free milk.
• Instead of 6 slices of bread and melted butter, I used 1 cup of frozen hashbrown-cut potatoes.

The casserole itself cooks a lot faster than the hashbrowns, so if I were to make it again, I would probably pre-cook the hashbrowns until they were about halfway done. Then I would add them to the top of the casserole and bake it for the remaining 40 minutes.

If you are following Weight Watchers, this makes 8 servings which are each 7Points Plus.