- 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
- 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.
Originally published as Hash Brown Breakfast Casserole in Healthy Cooking December/January 2010, p8
Enjoy this recipe with a sparkling wine.
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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."