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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


  • 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


  • 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.