Makeover Sunday Brunch Casserole

 

 

 

 

 

  • 6 bacon strips
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 teaspoon canola oil
  • 2 cartons (8 ounces each) egg substitute
  • 4 eggs
  • 1 cup fat-free milk
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon.
  • In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper,  onion mixture and reserved bacon.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Each Serving = 5 Points Plus

 

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© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
Recipe and Photo Credit to Taste of Home
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