Hash Brown Breakfast Casserole Recipe

Hash Brown Breakfast Casserole Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This savory, scrumptious recipe uses egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal that’ll keep your family going strong until lunch! Cindy Schneider - Sarasota, Florida

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Hash Brown Breakfast Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hash Brown Breakfast Casserole Recipe

Prep: 10 min. Bake: 40 min.

Yield: 4 Servings

10 40 50

Ingredients

4 cups frozen shredded hash brown potatoes, thawed
1-1/2 cups egg substitute
1 cup finely chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to an 8-in. square baking dish coated with cooking spray; sprinkle with cheese.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 1 piece equals 220 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 355 mg sodium, 16 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Hash Brown Breakfast Casserole in Healthy Cooking December/January 2010, p8