My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won’t weigh you down!
—ALICE HOFMANN SUSSEX, WI
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS
6 bacon strips
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon canola oil
2 cartons (8 ounces each) egg substitute
4 large 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
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 bacon.
3. Transfer to a 13x9-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.
PER SERVING 1 piece equals 181 cal., 8 g fat (3 g sat. fat), 122 mg chol., 591 mg sodium, 11 g carb., 1 g fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, 1 starch.