Can't Believe It's Meatless Egg Bake Recipe

Can't Believe It's Meatless Egg Bake Recipe photo by Taste of Home

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This eye-opener from the Light & Tasty Test Kitchen is sure to please every palate at your breakfast table. Crumbled vegetarian patties make the potato casserole a hearty option that doesn't pack on the pounds.

This recipe is:

Healthy

Diabetic Friendly

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Can't Believe It's Meatless Egg Bake Recipe

Prep: 25 min. Bake: 35 min. + standing

Yield: 8 Servings

25 35 60

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 teaspoons canola oil
12 egg whites
6 eggs, lightly beaten
1 cup fat-free milk
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a small nonstick skillet, saute onion and peppers in oil until tender. In a large bowl, beat the egg whites, eggs and milk. Stir in hash browns, crumbled sausage, cheese, salt, pepper and onion mixture.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 piece equals 256 calories, 11 g fat (3 g saturated fat), 170 mg cholesterol, 733 mg sodium, 19 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Meatless Sausage Egg Bake in Light & Tasty April/May 2006, p61