Easy breakfast casserole

Easy breakfast casserole

4.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 0.8 g
  • Cholesterol: 3.0 mg
  • Sodium: 401.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 10.1 g

View full nutritional breakdown of Easy breakfast casserole calories by ingredient
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Fast, easy, tasty Fast, easy, tasty
Number of Servings: 10


    20 ounce container of egg beaters
    1 package of simply potatoes southwestern style hash browns
    1 cup 2 % cheddar cheese


Preheat oven to 400 degrees. Spray casserole dish with cooking spray. Combine all ingredients in bowl and pour into casserole dish. Bake in oven for about 20 minutes or until lightly brown. Yummy and filling!

Number of Servings: 10

Recipe submitted by SparkPeople user NOONLES.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    I added some bacon bits for a meaty taste. Very easy to make and very good. - 2/21/10

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  • 1 of 3 people found this review helpful
    I have been making this for years but with whole eggs & some milk you can use whole wheat toast in place of potatoes, you can add some meat ex: ham, sausage, onions
    you can use cinnamon [without the meat] this makes
    "french toast/baked" 350*30 min
    this casserole can be baked ahead 3 days fridge
    - 2/19/10

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  • 1 of 1 people found this review helpful
    whats the serving size? like 1 cup 1/2 cup ect? - 2/3/10

    Reply from NOONLES (2/4/10)
    Don't know exactly. I just cut the casserole lengthwise down the middle, then into 1/5 each half. It seemed like enough for everyone, and everyone seemed very satisfied. I'm guessing that it comes to be about a cup.

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  • Quick and easy to prepare. Next time I will add morning star spicy breakfast sausage. - 3/4/18

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  • This was SO easy and simple, and yet tasted absolutely WONDERFUL! I used regular hash browns to slash the sodium content, and then just spiced it myself. Everyone loved it! Made the holidays really special! Thanks for the recipe--it's a definite keeper! Will make again!! - 12/25/11

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