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Makeover Sunday Brunch Casserole Recipe

Makeover Sunday Brunch Casserole Recipe photo by Taste of Home

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The test kitchen dramatically improved this hearty breakfast’s nutritional profile for Alice, but kept its core flavors and ingredients intact. The lightened-up dish still tastes decadent, but now it won’t load you up. Alice Hofmann - Sussex, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Makeover Sunday Brunch Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

6 bacon strips
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon canola oil
2 cartons (8 ounces each) egg substitute
4 eggs
1 cup fat-free milk
4 cups frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon.
In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts 1 piece equals 181 calories, 8 g fat (3 g saturated fat), 122 mg cholesterol, 591 mg sodium, 11 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Makeover Sunday Brunch Casserole in Healthy Cooking October/November 2009, p20

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Makeover Sunday Brunch Casserole

Makeover Sunday Brunch Casserole

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Reviewed on Jan. 28, 2013 by SHOK

A question? Why do you have to use eggs AND egg substitute? Why can't you use all egg substitute and cut some cholesterol?

Reviewed on Aug. 09, 2012 by ValerieMS

My husband is diabetic, but he hates knowing he's eating like it. He loved this casserole so it's a keeper in our house.

Reviewed on Aug. 05, 2012 by U R one hot mama

I followed directions to a tee. It was very bland. My family didn't like it.

Reviewed on Apr. 22, 2012 by hassall

Very good, added mushrooms & used ham instead of bacon. Nice to be able to make ahead. A keeper for sure. I had trouble getting the shredded home fries so I bought the big ones and cut them up.

Reviewed on Jun. 12, 2011 by cwbuff

My husband gave this a thumbs up! I followed Zinna's suggestion of using fresh tomatoes and sausage, as I am not a fan of bacon and I used grape tomatoes, halved. Tomatoes work well with eggs. I mixed all the ingredients the night before and just put it in the pan the next day and baked it. Will definitely make again.

Reviewed on Apr. 06, 2011 by zinnas

instead of bacon,i used sausage and added fresh tomatoes.i cut the recipe in half.it was delicious.will be making it for easter sunday brunch.

Reviewed on May. 16, 2010 by SarahELM

Great recipe and hard to believe it's healthy!

Reviewed on Jan. 15, 2010 by OshOn

Could you print this recipe for readers from Canada. The recipe is only available for Americans.

Reviewed on Jan. 15, 2010 by sunger

We've made this several times when we've had guests and everyone enjoys it. It can even be prepared the night before and popped into the oven in the morning.