Wow, a new favorite breakfast casserole!!! I absolutely can not believe how great this turned out. Following previous suggestions, I made a few minor tweaks. (And also to lower the fat/calories significantly.) I used garlic and herb seasoned shredded hashbrowns, cooked per package instructions. I also subbed out vegan sausage which I sauteed with chopped onion. Instead of a dozen eggs, I used 2 whole eggs and egg substitute in the equivalent of 7 eggs, which I beat with 2 TBPS fat free sour cream. (Gives eggs a nice fluffy texture.) The cheese layer as fat free cheddar. For assembly, I used a greased deep round Pyrex dish, and layered per recipe instructions. It was the perfect amount for this size casserole and looked really nice when the eggs puffed up on top. It took closer to 45 minutes total cook time. At the last ten minutes, I added a handful of reduced fat cheddar to the top and let that melt and brown. Turned out absolutely amazing and relatively guilt free!! A definite keeper!
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Wow, a new favorite breakfast casserole!!! I absolutely can not believe how great this turned...