Breakfast Bake 3
I wanted to have scrambled eggs and hash browns one morning, and this is the all-in-one casserole I created. My wife loved it!—Howard Rogers, El Paso, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1-1/2 cups egg substitute
- 1/2 cup fat-free milk
- 3-1/2 cups frozen o'brien potatoes thawed
- 1-1/3 cups shredded reduced-fat cheddar cheese divided
- 1/2 cup sweet onion chopped
- 4 tablespoons bacon crumbled cooked, divided
- 1/2 teaspoon salt-free seasoning blend
- 4 green onions chopped
- Carbohydrate 28.3302247233615 g
- Cholesterol 28.6949999946348 mg
- Fat 14.9038427742368 g
- Fiber 1.43466391996174 g
- Protein 26.4319991658777 g
- Saturated Fat 5.66078398492817 g
- Serving Size 1 1 (320g)
- Sodium 1017.12952771332 mg
- Sugar 26.8955608033998 g
- Trans Fat 3.28289590239859 g
- Calories 350 calories
In a large bowl, whisk egg substitute and milk. Stir in the hash browns, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
