Vegetable and Hashbrown Casserole - Slender Kitchen
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Vegetable and Hashbrown Casserole

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177
Calories 
10g
Carbs 
9g
Fat 
13g
Protein 
6
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

This simple breakfast dish is always a crowd favorite with a base of sauteed vegetables, hash brown potatoes, and eggs. You can use almost any combination of vegetables you enjoy, but I find myself almost always reaching for a combination of red onions, mushrooms, and zucchini. I love how it pairs with the potatoes, eggs, and cheese. To speed things up, I almost always use store-bought frozen or refrigerated hashbrowns instead of shredding my own at home.

Prep Time

Vegetable and Hashbrown Casserole

51
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 tsp. olive oil
  • 1/4 cup red onions, diced
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, diced
  • 1 cup shredded hash brown potatoes
  • 4 U eggs
  • 2 U egg whites
  • 1/2 cup skim milk
  • 1/2 cup part skim shredded mozzarella cheese
  • salt and pepper

Nutritional Facts

Serving Size: 
1 slice
Amount Per Serving
Calories 177
Calories from Fat 86
% Daily Value *
Total Fat 9g
15%
Saturated Fat 3g
16%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 194mg
65%
Sodium 197mg
9%
Total Carbohydrate 10g
3%
Dietary Fiber 1g
4%
Sugars 3g
Protein 13g

Directions

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil over medium heat. Stir in the onions, mushrooms, and zucchini and cook until just tender. Stir in the potatoes and remove from heat. Season with salt and pepper.
  3. Whisk together the eggs, egg whites, and skim milk. Season with salt and pepper. Fold in the cheese.
  4. Spray a baking dish with cooking spray. Add the vegetables and potatoes to the bottom of the dish. Cover with eggs.
  5. Bake for 25-30 minutes until set.
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