Sunday Brunch Egg Casserole

My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down.

Ingreadient

• 6 bacon strips, chopped
• 1 teaspoon canola oil
• 1 small green pepper, chopped
• 1 small onion, chopped
• 4 large eggs
• 2 cartons (8 ounces each) egg substitute
• 1 cup fat-free milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed
• 4 cups frozen shredded hash brown potatoes, thawed
• 1 cup shredded reduced-fat cheddar cheese

Step by step

1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
2. In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.
3. In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.
4. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.