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

Hash Brown Breakfast Casserole Recipe

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

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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."

MY REVIEW
Reviewed Feb. 7, 2011

"I make this recipe, but have changed it a little! Instead of chicken, I use cream of chicken soup, sour cream, shredded Velvetta cheese, 1 stick of melted butter and no egg. Mix the soup, sour cream, butter and cheese, then add hash browns and stir. Put in a greased baking dish and bake! My kids want it all the time!"

MY REVIEW
Reviewed Oct. 26, 2010

"I substituted bulk sausage for the chicken, and instead of the cheddar dribbled on some melted Velveeta just before baking - this took care of the no-salt problem! :)"

MY REVIEW
Reviewed Jul. 14, 2010

"This recipe was amazing!!! Very easy to fix. I used sausage instead of chicken and it was very yummy!!!"

MY REVIEW
Reviewed Jun. 27, 2010

"As suggested, I added about 1/4 cup of salsa and I also used pre-cooked chicken that was seasoned. I enjoyed and will definitely make again."

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