I wanted to have scrambled eggs and hash browns one morning, so I created this dish. My wife loved it…and guess who’s making breakfast more often now?
—HOWARD ROGERS EL PASO, TX
PREP: 15 MIN. • BAKE: 50 MIN. • MAKES: 6 SERVINGS
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
1. In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup of cheese, onion, 2 tablespoons of 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.
PER SERVING 219 cal., 6 g fat (4 g sat. fat), 22 mg chol., 682 mg sodium, 25 g carb., 3 g fiber, 17 g pro. Diabetic Exchanges: 2 lean meat, 1 1/2 starch.