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Healthier Hash Brown Casserole with Canadian Bacon and Cheddar

Wake up to a garden-fresh breakfast. These quick and easy eggs are packed with 15 grams of protein.
Recipe_Breakfast_HasbrownCasserole

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Ingredients :

  • 2 tsp. canola oil
  • 1 lb. bag frozen hash browns
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • Nonstick vegetable cooking spray
  • 4 oz. Canadian bacon, chopped
  • 2 1/2 cups egg substitute
  • 1/2 tsp. pepper
  • 4 ounces (1 cup) reduced-fat cheddar cheese, shredded

Directions :

  • Heat oil in a large skillet. Add hash browns, onions, and green peppers. Cook until potatoes begin to brown.
  • Spread potato mixture into a 9×13-inch baking dish that has been coated with cooking spray. Add Canadian bacon, egg substitute, salt and pepper; stir to coat all ingredients with egg.
  • Sprinkle cheese on top.
  • Cover with foil and refrigerate over night.
  • Bake, covered for 30 to 40 minutes at 375 degrees. Remove foil and bake for 5 minutes, or until egg mixture is set.

Nutritional Analysis:
Serves 8

Calories: 235
Protein: 16 g
Fat: 10 g
Saturated fat: 3 g
Carbohydrate: 21 g
Fiber: 3 g
Sodium: 600 mg

Recipe provided by Veronica C. Coronado with Patty Kirk, RDN, LD , Cooper Clinic Nutrition (Published in More of What’s Cooking at Cooper Clinic)