EGG AND POTATO CASSEROLE

Egg and Potato Casserole image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

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Ingredients

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 chopped sweet onion
4 tablespoons crumbled cooked bacon, divided
1/2 teaspoon salt
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon chili powder
4 green onions, chopped

Steps:

In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 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 in 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.

Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges