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Skinny, Vegetarian Hash Browns and Eggs Breakfast Casserole

SKINNY KITCHEN
15Ingredients
60Minutes
430Calories
Read Directions

Ingredients

US|METRIC
  • 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 teaspoon 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

    430Calories
    Sodium24% DV570mg
    Fat32% DV21g
    Protein27% DV14g
    Carbs16% DV47g
    Fiber20% DV5g
    Calories430Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol90mg30%
    Sodium570mg24%
    Potassium920mg26%
    Protein14g27%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber5g20%
    Sugars7g14%
    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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