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Sunday Brunch Egg Casserole Recipe

Sunday Brunch Egg 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

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.
  • 3. In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.
  • 4. 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.

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.

Reviews for Sunday Brunch Egg Casserole

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MY REVIEW
Reviewed Jan. 11, 2014

"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."

MY REVIEW
Reviewed Dec. 27, 2013

"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."

MY REVIEW
Reviewed Jul. 21, 2013

"The hash browns kept this very moist. It was good breakfast dish for overnight guests."

MY REVIEW
Reviewed Jan. 28, 2013

"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 REVIEW
Reviewed Aug. 9, 2012

"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."

MY REVIEW
Reviewed Aug. 5, 2012

"I followed directions to a tee. It was very bland. My family didn't like it."

MY REVIEW
Reviewed Apr. 22, 2012

"Very good, added mushrooms & used ham instead of bacon. Nice to be able to make ahead. A keeper for sure. I had trouble getting the shredded home fries so I bought the big ones and cut them up."

MY REVIEW
Reviewed Jun. 12, 2011

"My husband gave this a thumbs up! I followed Zinna's suggestion of using fresh tomatoes and sausage, as I am not a fan of bacon and I used grape tomatoes, halved. Tomatoes work well with eggs. I mixed all the ingredients the night before and just put it in the pan the next day and baked it. Will definitely make again."

MY REVIEW
Reviewed Apr. 6, 2011

"instead of bacon,i used sausage and added fresh tomatoes.i cut the recipe in half.it was delicious.will be making it for easter sunday brunch."

MY REVIEW
Reviewed May. 16, 2010

"Great recipe and hard to believe it's healthy!"

MY REVIEW
Reviewed Jan. 15, 2010

"Could you print this recipe for readers from Canada.  The recipe is only available for Americans. "

MY REVIEW
Reviewed Jan. 15, 2010

"We've made this several times when we've had guests and everyone enjoys it. It can even be prepared the night before and popped into the oven in the morning."

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