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Can't Believe It's Meatless Egg Bake Recipe

Can't Believe It's Meatless Egg Bake Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing YIELD:8 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.