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Breakfast Bake

Breakfast Bake
I wanted to have scrambled eggs and hash browns one morning, and this is the all-in-one casserole I created. My wife loved it!—Howard Rogers, El Paso, Texas
6 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 1-1/2 cups egg substitute
  • 1/2 cup fat-free milk
  • 3-1/2 cups frozen O'Brien potatoes, thawed
  • 1-1/3 cups shredded reduced-fat cheddar cheese, divided
  • 1/2 cup chopped sweet onion
  • 4 tablespoons crumbled cooked bacon, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon chili powder
  • 4 green onions, chopped

Directions

  • In a large bowl, whisk egg substitute and milk. Stir in the hash
  • browns, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning
  • blend and chili powder. Pour into an 8-in. square baking dish coated
  • with cooking spray.
  • Bake at 350° for 45-50 minutes or until a knife inserted near the
  • center comes out clean. Sprinkle with remaining cheese and bacon.
  • Bake 3-5 minutes longer or until cheese is melted. Sprinkle with
  • green onions. Let stand for 5 minutes before cutting. Yield: 6
  • servings.
Nutrition Facts: 1 piece equals 219 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 682 mg sodium,
© Taste of Home 2013

2 of 2

Breakfast Bake (continued)

Nutrition Facts: 25 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013