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| Fat | 11g | 17% |
| Saturated | 5g | 25% |
| Trans | 0g | 0% |
| Carbs | 26g | 9% |
| Fiber | 5g | 20% |
| Sugars | 3g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 108mg | 36% |
| Sodium | 475mg | 20% |
| Calcium | 283mg | 28% |
| Magnesium | 57mg | 14% |
| Potassium | 651mg | 19% |
| Iron | 3mg | 14% |
| Zinc | 2mg | 16% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 11mg | 19% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 3mg | 15% |
| Vitamin B6 | 0mg | 21% |
| Folic Acid (B9) | 34µg | 8% |
| Vitamin B12 | 1µg | 16% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 22µg | 28% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |

This potato-and-sausage casserole is an excellent make-ahead brunch recipe. Spice it up with low-fat Mexican cheese and hot-Italian sausage.
Click here to see more PointsPlus recipes from Weight Watchers.
Preheat oven to 350 degrees. Coat a medium square or rectangular baking dish with cooking spray. Place potatoes and then vegetables in a baking dish; top with sausage.
In a small bowl, beat together the milk, eggs, salt, and pepper; pour over sausage and then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
Prep time: 12 minutes
Cook time: 45 minutes
PointsPlus value: 5
Servings: 6