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Sunday Brunch Egg Casserole


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Serves 8 | Prep Time 20 mins | Cook Time 30 mins

Why I Love This Recipe

A 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


Ingredients You'll Need

6 bacon strips, chopped
1 teaspoon canola oil
1 small green pepper, chopped
1 small onion, chopped
4 large eggs
2 cartons (8 ounces each) egg substitute
1 cup fat-free milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded reduced-fat cheddar cheese


Directions

Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.


In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.


In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.


Transfer to a 13x9-in. baking dish coated with cooking spray. Bake 30-35 minutes or until a knife inserted in the center comes out clean.


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