Ingredients Jump to Instructions ↓

  1. 6 bacon strips

  2. 1 small onion, chopped

  3. 1 small green pepper, chopped

  4. 1 teaspoon canola oil

  5. 2 cartons (8 ounces each ) egg substitute

  6. 4 eggs

  7. 1 cup fat-free milk

  8. 4 cups frozen shredded hash brown potatoes, thawed

  9. 1 cup (4 ounces) shredded reduced-fat cheddar cheese

  10. 3/4 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 1/4 teaspoon dill weed

Instructions Jump to Ingredients ↑

  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. In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon. Transfer to a 13-in. x 9-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. Yield: 8 servings.


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