Sunday Brunch Egg Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down. —Alice Hofmann, Sussex, Wisconsin
Ingredients
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6 bacon strips, chopped
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1 teaspoon canola oil
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1 small green pepper, chopped
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1 small onion, chopped
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4 large eggs
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2 cartons (8 ounces each) egg substitute
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1 cup fat-free milk
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3/4 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon dill weed
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4 cups frozen shredded hash brown potatoes, thawed
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1 cup shredded reduced-fat cheddar cheese
Directions
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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.
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2.
In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.
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3.
In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.
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4.
Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts
1 piece: 181 calories, 8g fat (3g saturated fat), 122mg cholesterol, 591mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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