Breakfast

This recipe and photo is credited to Taste of Home. I own nothing!

1-1/2 cups egg substitute

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

1/2 cup chopped sweet onion

4 T. crumbled cooked bacon, divided

1/2 tsp. salt

1/2 tsp. salt-free seasoning blend

1/4 tsp. chili powder

4 green onions, chopped

 

*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-in. square baking dish coated with cooking spray. Bake at 350 degrees 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. 6 servings

 

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