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Hash Brown Breakfast Casserole Recipe
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Hash Brown Breakfast Casserole Recipe

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3.5 10 10
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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

220 calories: 1 piece, 6g fat (3g saturated fat), 42mg cholesterol, 355mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 26g protein Diabetic Exchanges: 1 starch, 3 lean meat

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


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)
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MY REVIEW
valdater
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
Maglag
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
tonyalao
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
penguin1280
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
nicolemeo
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."

MY REVIEW
gissell
Reviewed Jan. 31, 2010

"We've taken this recipe and expanded it to include vegetables as well, like bell peppers, onions and spinach. It is delicious!"

MY REVIEW
KWhitehead
Reviewed Jan. 14, 2010

"I found this to be a bit bland and dry, but the recipe is so easy that I would definitely try to make some modifications to improve it. I like the idea of adding salsa..and maybe some sauteed bell peppers and onions to liven it up a bit. A keeper with some changes."

MY REVIEW
mjlouk
Reviewed Dec. 6, 2009

"This was really bland. It definately needs salt. If I ever made it again, I might use turkey sausage instead of chicken and stir in some salsa. I would also mix in the cheese instead of just putting it on top."

MY REVIEW
mar-bar
Reviewed Dec. 4, 2009

"We really liked this - I used ham when I made it the first time. It is in the oven right now - I added some seasoned salt this time."

MY REVIEW
Edna Mae Compton
Reviewed Nov. 18, 2009

"This was really tasty and satisfying - easy to convert to one person meal. I added a little salt."

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