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Breakfast Hashbrown Casserole
This easy hash brown quiche is made with smoky bacon, crispy potatoes and a light and fluffy egg and egg white mixture for breakfast.
Servings: 8 servings
Calories: 211kcal
Equipment
Ingredients
Crust
- 1 20-ounce package shredded hash browns, fresh or thawed
- ¼ cup egg substitute or 1 egg beaten
Topping
- 1 ¾ cup egg substitute or 7 eggs beaten
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
- 1 cup chopped mushrooms optional
- ½ cup red pepper chopped (optional)
- ½ cup green pepper chopped (optional)
- 3 green onions about ½ cup (optional)
- 1 cup ham chopped (optional)
- 1 ½ cups cheddar cheese shredded
Instructions
- Heat oven to 450ºF. Spray 9x13 pan with nonstick cooking spray.
- Combine potatoes and 1 egg, mix well. Spread mixture into 9 inch pie pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.
- Whisk together eggs, milk, salt and pepper; set aside.
- In a large non-stick fry pan on medium high heat, melt butter. Add mushrooms, red and green peppers, and onion (if using) and saute for 2 - 3 minutes or until slightly soft. Added ham and cook 1 minute. Add eggs and cooked scrambled eggs until set. Spread egg/veggie mixture over potato crust. Top with shredded cheese.
- Return to oven and bake 10 - 15 minutes or until cheese is melted and starting to crisp.
Nutrition
Serving: 1g | Calories: 211kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 177mg | Sodium: 515mg | Fiber: 1g | Sugar: 3g