Country Style Breakfast Casserole

I was looking for something for Christmas morning. I have usually made the strata with eggs & bread. Looking for something a little bit lighter. This recipe came from the American Heart Association Cookbook. It was good, not a TON of flavor but good. It was better the 2nd day. We also added some salsa to our individual servings that made it even better as well.

Country Style Breakfast Casserole
serves 10

Ingredients
Vegetable oil spray
8 oz. low-fat smoked link sausage
2 TBSP. maple syrup
2 lbs. frozen country-style hashbrowns (no oil added)
2 cups fat-free milk
Egg substitute equivalent to 6 eggs, or large eggs
2 1 oz. slices fat free or low fat American cheese, diced
1/4 cup shredded or grated Parmesan cheese
1/2 tsp. dry mustard
1/4 tsp. pepper
2 TBSP finely snipped green onions (green part only) - optional

Preheat the oven to 350. Lightly spray a 13X9X2 inch baking pan with vegetable oil spray.

Heat a medium skilled over medium-high heat. Cook the sausage for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite-size pieces. Wipe the skillet with a paper towel. Return the sausage to the skillet.

Add the maple syrup to the sausage. Cook for 1 minute, stirring to coat. Arrange in a single layer in the baking pan.

Top the sausage with the frozen hash browns.

In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over the hash browns.

Bake for 1 hour or until the center is set - doesn't jiggle when gently shaken. (I ended up baking about 1 hr. 15 minutes). Sprinkle the green onions over the casserole. Let cool for at least 10 minutes before cutting.