- 6 bacon strips, chopped
- 1 teaspoon canola oil
- 1 small green pepper, chopped
- 1 small onion, chopped
- 4 large eggs
- 2 cartons (8 ounces each) egg substitute
- 1 cup fat-free milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.
- In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.
- Transfer to a 13x9-in. baking dish coated with cooking spray. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Reviews for Sunday Brunch Egg Casserole
"I like to make a brunch casserole each year for Christmas brunch. I like to try a new one each year. This year I chose this one and we really enjoyed this one a lot. I did use all egg substitute instead of eggs and the substitute. We all enjoyed this casserole and I will make it again."
"The recipe sounded very good. I decided to try. My family didn't particularly care for it since it was bland. Next time I may substitute sausage for the bacon. I also had to cook it almost an hour at eventually 400 degrees in order for it to set."
"The hash browns kept this very moist. It was good breakfast dish for overnight guests."
"A question? Why do you have to use eggs AND egg substitute? Why can't you use all egg substitute and cut some cholesterol?"
"My husband is diabetic, but he hates knowing he's eating like it. He loved this casserole so it's a keeper in our house."