Breakfast Casserole

Note: This recipe is especially for kids on a gluten-free diet, who must avoid foods that contain gluten, a type of protein found in many foods.

Prep time: 80 minutes

What you need:

• nonstick cooking spray
• 2 cups grated raw potatoes
• 1/2 cup onion, finely chopped
• 1 tablespoon olive oil
• 6 ounces ground turkey sausage, cooked
• 1/3 cup reduced-fat cheddar cheese, shredded
• 1/3 cup part-skim mozzarella cheese, shredded
• 4 eggs
• 6 egg whites
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley

Utensils:

• oven (you'll need help from your adult assistant)
• measuring spoons and cups
• pie pan
• mixing bowls
• knife (you'll need help from your adult assistant)
• fork or whisk

What to do:

Crust:

1. Preheat oven to 425°F (218°C).
2. Coat pan with nonstick cooking spray.
3. Mix potatoes, chopped onion, and olive oil.
4. Press potato mixture evenly over the bottom and sides of the pie pan.
5. Bake for 30 minutes.

Filling:

1. Spread cooked sausage evenly over the crust.
2. Sprinkle cheeses evenly over the sausage.
3. In a separate bowl, beat eggs, egg whites, and spices.
4. Pour egg mixture evenly over the cheeses.
5. Lower oven temperature to 350°F (176°C). Bake for 40-45 minutes or until the center is set and knife inserted comes out clean.

Nutritional analysis (per serving):

• 297 calories
• 19g protein
• 12g fat
• 5g sat. fat
• 29g carbohydrate
• 4g fiber
• 175mg cholesterol
• 386mg sodium
• 143mg calcium
• 1.9mg iron

Serves: 6

Serving size: 1/6 of casserole

Note: Nutritional analysis may vary depending on ingredient brands used. 

Variations and suggestions:
If you don't like sausage, use cooked ham. Instead of grating the potatoes yourself, you can use frozen hash browns that you know are not coated with wheat flour.

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