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Hash Brown Breakfast Casserole Recipe
Hash Brown Breakfast Casserole Recipe photo by Taste of Home

Hash Brown Breakfast Casserole Recipe

Read Reviews (1)
3.7 1
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Hash Brown Breakfast Casserole in Healthy Cooking December/January 2010, p8

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Hash Brown Breakfast Casserole(1)

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MY REVIEW
Reviewed May. 9, 2014

Very filling and large serving size for the amount of calories and delicious. I added salt because it needs it, and also chopped Green Chilies for our New Mexico style cuisine.

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