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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

Ingredients

  • 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

Directions

  • 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 until a knife inserted in the center comes out clean, 30-35 minutes.
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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