Spicy Sausage and Potato Squares

Need an easy brunch entrée? Try this hearty bake with frozen asparagus and potatoes, sausage, and three kinds of cheese.

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Servings 6

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( 4 ) Ratings

4 Ratings

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Member Reviews ( 4 )

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ingredients 7
Prep Time 10 min
Total Time 1 hr 35 min

Ingredients

1: lb bulk Italian sausage

4: cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed*

1 1/2: cups shredded Colby-Monterey Jack cheese (6 oz)

1: box (9 oz) Green Giant® frozen asparagus cuts, thawed**

4: eggs

3/4: cup milk

2: tablespoons shredded Parmesan cheese (1/2 oz)

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink.
2 In baking dish, layer half of the thawed potatoes, half of the Colby-Monterey Jack cheese, the cooked sausage, thawed asparagus, remaining potatoes and cheese.
3 In medium bowl, beat eggs and milk until well blended. Pour evenly over potato mixture.
4 Cover tightly with foil; bake 1 hour. Uncover dish; sprinkle with Parmesan cheese. Bake uncovered 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.

EXPERT TIPS

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Expert Tips

*To quickly thaw the frozen potatoes, place in colander or strainer; rinse with warm water until thawed; drain well. **To quickly thaw the frozen asparagus, cut small slit in center of pouch. Microwave on High 2 to 3 minutes or until thawed; drain well.

For each napkin ring, cut a 15-inch piece of 1/2-inch-wide wired ribbon. Tie the ribbon around the napkin and thread jingle bells on the ribbon. Curl the end of the ribbon loosely around your finger.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 215mg; 215%;
Sodium: 810mg; 810%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 30%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mommadirt

report Posted Apr. 13, 2012 4:25 PM

Loved this recipe. I have been making a few breakfast casseroles for years now and was looking for a new twist. I chose to use fresh asparagus and sweet Italian sausage and it was PERFECT!!! Will definitely be adding this to my recipe box:)

linseyn28

report Posted Nov. 26, 2011 12:12 PM

I used frozen, but I did not defrost first. The veggies were cooked throught, but not soggy. I have made the mistake of defrosting vegetables before; makes everything soggy and tasteless. I am often too cheap to buy fresh veggies.

KMRocky

report Posted Oct. 16, 2011 4:16 PM

I made this the other night it is soooo good, and the leftovers made a good breakfast because it has egg,sausage and potato. I didn't care for the asparagus in it, it was very mushy next time I think I'll try fresh instead of frozen.

KMRocky

report Posted Oct. 16, 2011 4:10 PM