- 6 bacon strips
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 teaspoon canola oil
- 2 cartons (8 ounces each) egg substitute
- 4 eggs
- 1 cup fat-free milk
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon.
- In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
- Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Reviews forSunday Brunch Egg Casserole
"I doubled the bacon for more flavor and baked it at 400 for the same amount of time. Next time i will add more cheese too. Overall, very good."
"To "hassal" who couldn't find shredded hash-browns., I always use the fresh, shredded hash-browns found on shelf, just above the eggs in every grocery store I shop in. I think they are much better than frozen and they also come in Southwestern (seasoned) style. Hope this helps those who didn't know they were available."
"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."
"The hash browns kept this very moist. It was good breakfast dish for overnight guests."
"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 husband is diabetic, but he hates knowing he's eating like it. He loved this casserole so it's a keeper in our house."
"I followed directions to a tee. It was very bland. My family didn't like it."
"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 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."