CAN'T BELIEVE IT'S MEATLESS EGG BAKE

Can't Believe It's Meatless Egg Bake image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

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Ingredients

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 teaspoons canola oil
12 large egg whites
6 large eggs, lightly beaten
1 cup fat-free milk
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled
1 cup shredded reduced-fat cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Steps:

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. , 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 : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 170mg cholesterol, Sodium 733mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges