Breakfast Bake

This was surprisingly good!  (Of course, I changed it a bit which added more taste but calories too!)  It’s a Taste of Home recipe from the Comfort Food Diet Cookbook.

1 1/2 cups egg substitute (I used 4 eggs)

1/2 cup fat free milk

3 1/2 cups frozen O’Brien hash brown potatoes, thawed

1 1/3 cups shredded reduced fat cheddar cheese, divided (I just used regular cheddar cheese)

1/2 cup chopped sweet onion (I used a tablespoon of dried onion)

4 tablespoons crumbled cooked bacon, divided (I used 4 tablespoons Bacos)

1/2 teaspoon salt (left it out)

1/2 teaspoon salt free seasoning blend (I used 1/2 teaspoon Season All)

1/4 teaspoon chili powder

4 green onions, chopped (didn’t have any so left them out)

1  In a large bowl, whisk the egg substitute and milk.  Stir in the hash browns, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder.  Pour into an 8″ 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 the remaining cheese and bacon.  Bake 3 – 5 minutes longer or until cheese is melted.  Sprinkle with green onions.  Let stand 5 minutes before cutting.

If you follow the original instructions, this dish yields 6 servings with each serving having 219 calories.

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