Can't Believe It's Meatless Egg Bake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This eye-opener from the Light & Tasty Test Kitchen is sure to please every palate at your breakfast table. Crumbled vegetarian patties make the potato casserole a hearty option that doesn't pack on the pounds. Ingredients:
1 small onion, chopped |
1 small green pepper, chopped |
1 small sweet red pepper, chopped |
2 teaspoons canola oil |
12 egg whites |
6 eggs, lightly beaten |
1 cup fat-free milk |
1 package (16 ounces) frozen shredded hash brown potatoes, thawed |
1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a small nonstick skillet, saute onion and peppers in oil until tender. In a large bowl, beat the egg whites, eggs and milk. Stir in hash browns, crumbled sausage, cheese, salt, pepper and onion mixture.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
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