HASH BROWN BREAKFAST CASSEROLE

Hash Brown Breakfast Casserole image

This savory, scrumptious hash brown breakfast casserole uses an egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal that'll keep your family going strong until lunch! -Cindy Schneider, Sarasota, Florida

Provided by Taste of Home

Time 50m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 cups frozen shredded hash brown potatoes, thawed
1-1/2 cups egg substitute
1 cup finely chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese

Steps:

Preheat oven to 350°. In a large bowl, combine hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to a greased 8-in. square baking dish; sprinkle with cheese., Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 223 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 353mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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