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Skinny, Vegetarian Hash Browns and Eggs Breakfast Casserole
SKINNY KITCHEN15Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup red bell pepper (chopped)
- 1 cup onion (chopped)
- 1 cup tomatoes (chopped, drain any liquid, I used grape or cherry tomatoes and cut in half)
- 1/2 cup fat free cottage cheese
- 1/2 cup plain yogurt (nonfat Greek, or plain nonfat yogurt or fat-free sour cream)
- 1/2 cup cheddar cheese (light, shredded)
- 1/2 cup nonfat milk
- 2 eggs (beaten, I like using Egg-Land Best eggs)
- 2 egg whites
- 1 tsp. seasoning salt (Lawry’s, or salt, divided)
- black pepper (to taste)
- 4 cups frozen hash brown potatoes (shredded and not defrosted, see shopping tips)
- cooking spray
- olive oil spray
- 1/4 cup cheddar cheese (light, shredded for topping)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium570mg24% |
| Potassium920mg26% |
| Protein14g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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