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Can't Believe It's Meatless Egg Bake

 Can't Believe It's Meatless Egg Bake
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.
8 ServingsPrep: 25 min. Bake: 35 min. + standing


  • 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


  • 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

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Can't Believe It's Meatless Egg Bake (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.