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Hash Brown Breakfast Casserole

 Hash Brown Breakfast Casserole
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
4 ServingsPrep: 10 min. Bake: 40 min.


  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.