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Sunday Brunch Egg Casserole

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    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 shredded reduced-fat cheddar cheese


  • 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.
  • In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.
  • In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Bake 30-35 minutes or until a knife inserted in the center comes out clean.
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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  • Buick2001
    Jan 4, 2019

    What if I wanted to use all real eggs instead of the egg substitute, how many eggs would I need?

  • Angel182009
    Oct 23, 2017

    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.

  • Emanon
    Oct 21, 2016

    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.

  • pudgeman
    Jan 11, 2014

    I like to make a brunch casserole each year for Christmas brunch. I like to try a new one each year. This year I chose this one and we really enjoyed this one a lot. I did use all egg substitute instead of eggs and the substitute. We all enjoyed this casserole and I will make it again.

  • njpodlesak
    Dec 27, 2013

    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.

  • danielleylee
    Jul 21, 2013

    The hash browns kept this very moist. It was good breakfast dish for overnight guests.

  • SHOK
    Jan 28, 2013

    A question? Why do you have to use eggs AND egg substitute? Why can't you use all egg substitute and cut some cholesterol?

  • ValerieMS
    Aug 9, 2012

    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.

  • U R one hot mama
    Aug 5, 2012

    I followed directions to a tee. It was very bland. My family didn't like it.

  • hassall
    Apr 22, 2012

    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.