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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I wanted to have scrambled eggs and hash browns one morning, and this is the all-in-one casserole I created. My wife loved it!Howard Rogers, El Paso, Texas Ingredients:
1-1/2 cups egg substitute |
1/2 cup fat-free milk |
3-1/2 cups frozen o'brien potatoes, thawed |
1-1/3 cups shredded reduced-fat cheddar cheese, divided |
1/2 cup chopped sweet onion |
4 tablespoons crumbled cooked bacon, divided |
1/2 teaspoon salt |
1/2 teaspoon salt-free seasoning blend |
1/4 teaspoon chili powder |
4 green onions, chopped |
Directions:
1. In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray.
2. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting. Yield: 6 servings.
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