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Low Fat Hash Browns Casserole

Low Fat Hash Browns Casserole created by CoffeeB

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

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F Grease 13 x 9-inch baking dish.
  • 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.
  • Bake for 60 to 65 minutes or until set.
  • * May substitute Evaporated Milk for Evaporated Fat Free Milk.
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RECIPE MADE WITH LOVE BY

@Annacia
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@Annacia
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"A breakfast casserole for those of us who should avoid the regular high fat sort."
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  1. 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.
    Reply
  2. 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. : )
    Reply
  3. CoffeeB
    Low Fat Hash Browns Casserole Created by CoffeeB
    Reply
  4. 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.
    Reply
  5. Whitnur
    I made this on a Sunday morning for a church breakfast, so I would have something to eat. I used one 15 oz carton of Egg Beaters Southwestern Style, and a 30 oz. package of Southwestern Style frozen hash browns. I left out the salt, pepper, onion, and green pepper. I mixed everything together and baked it while I got ready for church. It turned out great! Not dry at all. No leftovers either. It might help to make sure not to thaw the hash browns prior to preparing. Thanks so much for the recipe, Annacia!
    Reply
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