Makeover Sunday Brunch Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
The test kitchen dramatically improved this hearty breakfastâs nutritional profile for Alice, but kept its core flavors and ingredients intact. The lightened-up dish still tastes decadent, but now it wonât load you up. Alice Hofmann - Sussex, Wisconsin Ingredients:
6 bacon strips |
1 small onion, chopped |
1 small green pepper, chopped |
1 teaspoon canola oil |
2 cartons (8 ounces each) egg substitute |
4 eggs |
1 cup fat-free milk |
4 cups frozen shredded hash brown potatoes, thawed |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dill weed |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon.
2. In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
|
|