SUNDAY BRUNCH EGG CASSEROLE

Sunday Brunch Egg Casserole image

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

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 181 calories, Fat 8g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 591mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges