1 (16-ounce) bag Cascadian Farm Country Style Potatoes

Spectrum Naturals Olive Oil or Super Canola Spray Oil

8 eggs

4 teaspoons Hellmann's or Best Foods Real Mayonnaise

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon freshly ground black pepper

¼ teaspoon mustard powder

1 cup skim milk

8 (1-ounce) slices Bread Machine Potato Water Sourdough Oat Bran Bread

¼ pound Peppery Turkey Sausage, cooked and crumbled

½ cup shredded Swiss cheese

4 tablespoons grated Parmesan cheese

• Preheat oven to 350°. Spray an 11″ × 7″ × 1½″ oven-safe casserole dish with the spray oil.

• Add the frozen potatoes to a microwave-safe bowl; cover and microwave at 50 percent power for 3 to 5 minutes, until thawed and warm.

• In a large mixing bowl, beat the eggs with the mayonnaise, garlic powder, onion powder, pepper, mustard powder, and milk. Tear the bread into bite-size pieces and stir them into the egg mixture. Fold the thawed potato mixture, the sausage, and grated Swiss cheese into the egg mixture. Pour into the prepared casserole dish. Sprinkle the grated Parmesan cheese evenly over the top of the casserole.

• Bake for approximately 35 to 45 minutes, until the eggs are set, the cheese is bubbling, and the top of the casserole is golden brown. Let sit for 5 minutes, then slice and serve.

Zapping Sausage

You can prepare the sausage for the Sausage and Egg Casserole by precooking it in the microwave. Put the sausage in a microwave-safe dish; cover, and microwave at 70 percent power for 3 to 5 minutes, turning the bowl halfway through the cooking time. Drain off the fat. Break the sausage apart with a fork.