Skinny Denver Omelette And Hash Browns Casserole Recipes

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SKINNY DENVER OMELETTE AND HASH BROWNS CASSEROLE



Skinny Denver Omelette and Hash Browns Casserole image

Wait until you taste this skinny breakfast casserole! It's sooo hearty and includes the fabulous Denver omelette flavors of eggs, ham, bell peppers and cheese all loaded into one absolutely delicious dish! Perfect for a weekend breakfast or brunch but so quick to make, you can easily make it during the week. It freezes great too! Each skinny serving has just 165 calories, 4 grams of fat and only 4 Weight Watchers POINTS PLUS. A keeper for sure!

Provided by Skinny Kitchen with Nancy Fox

Categories     Quick and Easy

Time 1h15m

Number Of Ingredients 14

Ingredients for Egg Casserole:
Olive oil cooking spray or your favorite
1½ cups onions, chopped
1 cup red bell peppers, chopped
1¼ cups (5 ounces) lean ham, chopped
½ cup plain nonfat Greek yogurt or nonfat plain yogurt
½ cup fat-free cottage cheese
½ cup fat-free milk
2 eggs beaten, I like using Eggland's Best Eggs
2 egg whites
¼ teaspoon Lawry's seasoning salt or salt
Fresh ground pepper, to taste
4 cups frozen hash browns, not defrosted
½ teaspoon Lawry's seasoning salt or salt

Steps:

  • Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray. In a bowl, cook onions and red peppers in microwave for 3 minutes. Drain liquid. In a large bowl, add cooked onions and peppers, ham, yogurt, cottage cheese and milk. Mix well. Stir in eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well. Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of frozen potatoes. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt. Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. To crisp hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn. Remove from oven and let set for 10 minutes to set. Cut into 6 slices. This casserole can be reheated and it freezes great! It can be easily doubled and made in a 13 x 9 inch baking dish. Makes 6 serving (each serving, 1 slice)

Nutrition Facts : ServingSize 293 g, Calories 225, Fat 5.26 g, TransFat 0.01 g, SaturatedFat 2.03 g, Cholesterol 82 g, Sodium 394 g, Carbohydrate 32.45 g, Fiber 3.0 g, Sugar 5.31 g, Protein 13.29 g

DENVER OMELETTE CASSEROLE



Denver Omelette Casserole image

This is a great breakfast casserole for large groups. I got this from a sweet lady and her cookbook, Betty "Winks" at Cooking. She did cooking demos at a local department store I worked at in Little Rock, AR. I have made it several times and there is never any left. Great for holidays and deer camp. Goes great with hash browns and biscuits! You can also substitute a can of Rotel tomatoes for the stewed tomatoes and bell pepper.

Provided by KandiMac

Categories     Breakfast

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

1 dozen egg, beaten
1 bell pepper, diced
1 (16 ounce) can stewed tomatoes, drained
1/2 lb bacon, fried & crumbled
1/4 cup butter, melted
1 lb Velveeta cheese, cubed
1 cup sour cream

Steps:

  • Preheat oven to 350.
  • Mix together all ingredeints.
  • Put in a Pam coated 9x13 baking dish.
  • Bake 45 minutes to 1 hour.

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