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Hash Brown Breakfast Casserole Exps Ft21 46326 F 0421 1

Hash Brown Breakfast Casserole

TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD: 4 servings.
This savory, scrumptious hash brown breakfast casserole uses an 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

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

Directions

  • 1. Preheat oven to 350°. In a large bowl, combine hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to a greased 8-in. square baking dish; sprinkle with cheese.
  • 2. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

1 piece: 223 calories, 6g fat (3g saturated fat), 42mg cholesterol, 353mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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