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Makeover Sunday Brunch Casserole Recipe

Makeover Sunday Brunch Casserole Recipe

The test kitchen dramatically improved this hearty breakfast’s nutritional profile for Alice, but kept its core flavors and ingredients intact. The lightened-up dish still tastes decadent, but now it won’t load you up. Alice Hofmann - Sussex, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings


  • 6 bacon strips
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 teaspoon canola oil
  • 2 cartons (8 ounces each) egg substitute
  • 4 eggs
  • 1 cup fat-free milk
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dill weed


  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon.
  • 2. In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and bacon.
  • 3. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts

1 piece equals 181 calories, 8 g fat (3 g saturated fat), 122 mg cholesterol, 591 mg sodium, 11 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.