Vegetarian Egg BakeSubmitted by: EEKANIF
IntroductionA great breakfast, brunch, or dinner that is sure to please the whole crowd! This is modified from the recipe on the Simply Potatoes Hashbrown package to make it lighter and healthier. A great breakfast, brunch, or dinner that is sure to please the whole crowd! This is modified from the recipe on the Simply Potatoes Hashbrown package to make it lighter and healthier.
1 20 oz package of Simply Potatoes Southwest Hash Browns
1 medium red bell pepper cut into med/large chunks
1 C Kraft 2% Colby Jack shredded cheese -- in 4 1/4 cup portions
5 egg whites (or 1 C of prepared egg whites)
1 C 2% milk
salt and pepper to taste
NOTE: these ingredients and instructions are modified from what is on the Simply Potatoes package. The recipe tastes GREAT their way too, but is a lot higher in calories and fat. I have made this recipewith turkey sausage and it turned out very well. I expect it would be good with turkey bacon too!
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Preheat oven to 350 degrees. Spray a medium to large sized casserole dish with non fat cooking spray.
Place a layer of the hash browns on the bottom of the pan. Then scatter a layer of about a third of the red bell pepper. Then sprinkle with a quater cup of the cheese.
Repeat the process lasagna style until you have a quater of a cup of cheese in reserve. Set it aside.
Mix the egg whites and the milk, and pour them gently over top of the layered potatoes. Press gently on the top.
Cover with aluminum foil and bake for 45minutes.
Remove from the oven, sprinkle with the remaining cheese and return to oven, uncoverd for 30 minutes (until cheese is golden).
Make 4 HEARTY portions.
Number of Servings: 4
Recipe submitted by SparkPeople user EEKANIF.