Description
The original recipe is delicious, but this is my healthier version, with less fat and calories. It also freezes beautifully and individual portions can be reheated in 3 minutes in the microwave. As a single person, I can’t eat 8 portions at one sitting, so I divide and freeze. But it’s great if family visits, because I can have the portions ready to reheat, and it’s also great if you’re in a hurry in the morning and don’t have time to cook before heading off to work.
Ingredients
- 8 frozen hash brown patties
- 2 (6 ounce) packages Canadian bacon, quartered
- 4 cups shredded Cheddar-Monterey Jack cheese blend
- 1 ¾ cups egg substitute (such as Egg Beaters® Southwestern Style)
- 1 cup 2% milk
- ½ teaspoon salt
- ½ teaspoon ground mustard
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
- Whisk egg substitute
- milk
- salt
- and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown
- about 15 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Servings: 8