hashbrown and egg breakfast casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 120.6
  • Total Fat: 4.1 g
  • Cholesterol: 87.2 mg
  • Sodium: 136.1 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.4 g

View full nutritional breakdown of hashbrown and egg breakfast casserole calories by ingredient
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hashbrowns with eggs and cheese hashbrowns with eggs and cheese
Number of Servings: 16


    Egg, fresh, 6 large
    Kroger 2% sharp cheese, 1.5 cups
    western family egg substitute, 0.75 cup
    *Kroger Country Style Hashbrown, 2 pkgs, thawed
    Mrs. Dash
    Minced onion
    ground pepper


Preheat oven to 350. In a large casserole pan, sprayed with pan spray, combine the hashbrowns, eggs, half the cheese and any additions you'd like. Onions and peppers would be good, but I didn't have time. stir until everything is well blended and mixed. Sprinkle the remaining cheese on top and sprinkle Mrs. Dash and some ground pepper and some minced dried onion. Bake with foil on for 30 and then take foil off and bake for an additional 30 minutes until tester comes out clean.

Number of Servings: 16

Recipe submitted by SparkPeople user SPAZWRITER.

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