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Hash Brown Breakfast Casserole


Thursday, January 01, 2004
8 servings
Butter-flavored cooking spray
4 cups uncooked shredded hash browns, thawed
1/2 cup egg substitute
1/2 cup fat-free half and half
1/2 teaspoon seasoned salt
1 cup diced 96% fat-free smoked ham
1/2 cup shredded pepper jack cheese
1/2 cup part skim mozzarella cheese
1/2 cup parsley, chopped
1. Preheat oven to 425 degrees. Spray an 8 x 11 inch baking dish with butter-flavored cooking spray. 2. Press uncooked hash browns evenly into baking dish. Blot with paper towel to remove excess moisture. Spray evenly with butter-flavored cooking spray. 3. Bake, Remove from oven and reduce temperature to 350 degrees. 4. Top cooked hash brown crust with ham and cheeses. In small bowl, combine egg substitute, half and half and seasoned salt. Pour egg mixture evenly over top. 5. Return to oven and bake 30 minutes or until egg mixture is set. 6. Garnish with parsley if desired.
Nutrition Facts:
183 calories, 21g carbohydrate, 11.6g protein, 5.5g fat, 3.Og saturated fat, 23.7mg cholesterol, 1.4g dietary fiber, 521 mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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