Low Fat Hash Browns Casserole

Annacia's Note:

A breakfast casserole for those of us who should avoid the regular high fat sort.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 3 (4 ounce) cartons egg substitute or 6 large eggs, well beaten
• 1 (12 fluid ounce) can fat-free evaporated milk
• 1 teaspoon salt (optional)
• 1/2 teaspoon ground black pepper
• 1 (30 ounce) package frozen hash brown potatoes
• 2 cups shredded low-fat cheddar cheese
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 10 slices turkey bacon, cooked and chopped or 1 cup diced ham

Directions:

1. Preheat oven to 350°F Grease 13 x 9-inch baking dish.
2. Combine eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
3. Bake for 60 to 65 minutes or until set.
4. * May substitute Evaporated Milk for Evaporated Fat Free Milk.

Reviews

[CaliforniaJan]

This really suited our family for our Christmas morning breakfast. We are all watching our fat intake and it was easy to make vegetarian. I simply substituted soy bacon and it worked perfectly for our two vegetarian daughters. Thanks for posting Annacia.

[Tarteausucre]

I thought this was quick, easy and tasty. It just didn't get any ohs and ahs from my BF. Thank you so much for posting Anna. : )

[CoffeeB]

This was a really easy go-to breakfast casserole for me to whip up the night b/f and throw in the oven first thing in the a.m. I used EggBeaters for the eggs and fried bacon for the meat part. Perfect. Liked the addition of the hashbrowns as opposed to some of mine that I make with a crust. Glad I tagged for 123 HitWonders.