Corn, Egg, and Potato Bake
Corn, Egg, and Potato Bake
Source: Betty Crocker's Winning at Weight LossPrep Time 20 min
Start to finish 1 hr 30 min
8 servings
4 c frozen diced hash brown potatoes (2 lb bag)
½ c frozen whole-kernel corn, thawed
¼ c. chopped roasted bell pepper (from 7-oz. jar)
1.5 c shredded reduced-fat Colby-Monterey Jack (6 oz)
10 eggs or 2.5 cups Egg Beaters
½ c. FF small curd cottage cheese
½ t. dried oregano leaves
¼ t. garlic powder
4 medium green onions, chopped (1/4 cup)
1. Heat oven to 350 degrees. Spray 11x7’’ glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers and 1 c of the cheese.
2. In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with a wire whisk until blended. Slowly pour over the potato mixture. Sprinkle with onions and remaining ½ c cheese.
3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition
Calories 260
Fat 11g
Sat 4.5
Chloes 275mg
Sodium 350mg
Carbs 25g
Fiber 3g
Sugar 3 g
Protein 17g
Notes: This was a good breakfast casserole. I would have at least doubled the amount of corn next time; I couldn't really taste it.
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