Vegetarian

hashbrown and egg breakfast casserole is for Breakfast.

hashbrown and egg breakfast casserole takes 10 minutes to prepare.

hashbrown and egg breakfast casserole takes 20 minutes to cook.

hashbrown and egg breakfast casserole makes 16 servings.

The ingredients for hashbrown and egg breakfast casserole are:

Egg, fresh, 6 large
Kroger 2% sharp cheese, 1.5 cups
western family egg substitute, 0.75 cup
*Kroger Country Style Hashbrown, 2 pkgs, thawed
Mrs. Dash
Minced onion
ground pepper

Here is how you make hashbrown and egg breakfast casserole:

Preheat oven to 350. In a large casserole pan, sprayed with pan spray, combine the hashbrowns, eggs, half the cheese and any additions you'd like. Onions and peppers would be good, but I didn't have time. stir until everything is well blended and mixed. Sprinkle the remaining cheese on top and sprinkle Mrs. Dash and some ground pepper and some minced dried onion. Bake with foil on for 30 and then take foil off and bake for an additional 30 minutes until tester comes out clean. Number of Servings: 16Recipe submitted by SparkPeople user SPAZWRITER.

The nutritional information for hashbrown and egg breakfast casserole is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 120.6

• Total Fat: 4.1 g
• Cholesterol: 87.2 mg
• Sodium: 136.1 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 1.3 g
• Protein: 7.4 g