Can't Believe It's Meatless Egg Bake Recipe

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Can't Believe It's Meatless Egg Bake Recipe
Can't Believe It's Meatless Egg Bake Recipe photo by Taste of Home
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Can't Believe It's Meatless Egg Bake Recipe

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5 1 1
Publisher Photo
This eye-opener from the Light & Tasty Test Kitchen is sure to please every palate at your breakfast table. Crumbled vegetarian patties make the potato casserole a hearty option that doesn't pack on the pounds.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 2 teaspoons canola oil
  • 12 egg whites
  • 6 eggs
  • 1 cup fat-free milk
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a small nonstick skillet, saute onion and peppers in oil until tender. In a large bowl, beat the egg whites, eggs and milk. Stir in hash browns, crumbled sausage, cheese, salt, pepper and onion mixture.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Meatless Sausage Egg Bake in Light & Tasty April/May 2006, p61

Nutritional Facts

1 piece: 256 calories, 11g fat (3g saturated fat), 170mg cholesterol, 733mg sodium, 19g carbohydrate (5g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 2 teaspoons canola oil
  • 12 egg whites
  • 6 eggs
  • 1 cup fat-free milk
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a small nonstick skillet, saute onion and peppers in oil until tender. In a large bowl, beat the egg whites, eggs and milk. Stir in hash browns, crumbled sausage, cheese, salt, pepper and onion mixture.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Meatless Sausage Egg Bake in Light & Tasty April/May 2006, p61

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mother of 3 User ID: 1726536 207701
Reviewed Nov. 26, 2013

"This used to be such a staple, my husband got tired of it. I broke the rules by adding turkey Italian sausage, left out the onion & peppers, substituting real milk and shredded cheese. Also left out the egg whites & used 4 eggs. Kicked up the flavor by adding a tasty seasoning."

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