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Makeover Sunday Brunch Casserole

 Makeover Sunday Brunch Casserole
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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • In a large bowl, whisk the egg substitute, eggs and milk. Stir in the
  • hash browns, cheese, salt, pepper, dill, onion mixture and bacon.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Bake,
  • uncovered, at 350° for 30-35 minutes or until a knife inserted

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Makeover Sunday Brunch Casserole (continued)

Directions (continued)

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