Taste of Home
Can’t Believe It’s Meatless Egg Bake
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
YIELD: 8 servings.
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.
Ingredients
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1 small onion, chopped
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1 small green pepper, chopped
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1 small sweet red pepper, chopped
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2 teaspoons canola oil
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12 large egg whites
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6 large eggs, lightly beaten
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1 cup fat-free milk
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1 package (16 ounces) frozen shredded hash brown potatoes, thawed
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1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled
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1 cup shredded reduced-fat cheddar cheese
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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2.
Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition 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.
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