Hash Brown Breakfast Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This savory, scrumptious recipe uses egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal thatâll keep your family going strong until lunch! Cindy Schneider - Sarasota, Florida Ingredients:
4 cups frozen shredded hash brown potatoes, thawed |
1-1/2 cups egg substitute |
1 cup finely chopped cooked chicken breast |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
3/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a large bowl, combine the hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to an 8-in. square baking dish coated with cooking spray; sprinkle with cheese.
2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4 servings.
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