Breakfast Bake
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1-1/2 cups egg substitute
- 1/2 cup fat-free milk
- 3-1/2 cups frozen o'brien potatoes thawed
- 1-1/3 cups shredded reduced-fat cheddar cheese divided
- 1/2 cup sweet onion chopped
- 4 tablespoons bacon crumbled cooked, divided
- 1/2 teaspoon salt-free seasoning blend
- 4 green onions chopped
- Carbohydrate 28.3302247233615 g
- Cholesterol 28.6949999946348 mg
- Fat 14.9038427742368 g
- Fiber 1.43466391996174 g
- Protein 26.4319991658777 g
- Saturated Fat 5.66078398492817 g
- Serving Size 1 1 (320g)
- Sodium 1017.12952771332 mg
- Sugar 26.8955608033998 g
- Trans Fat 3.28289590239859 g
- Calories 350 calories
Step-by-step
- In a large bowl, whisk egg substitute and milk.
- Stir in the hash browns, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder.
- Pour into an 8-in. square baking dish coated with cooking spray.
- Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
- Sprinkle with remaining cheese and bacon.
- Bake 3-5 minutes longer or until cheese is melted.
- Sprinkle with green onions.
- Let stand for 5 minutes before cutting.
Using whole eggs instead of egg substitute changes the moisture level significantly because liquid egg substitutes contain added water and thickeners that alter coagulation rates at 350 degrees Fahrenheit. Thawing frozen potatoes completely on paper towels before mixing prevents excess liquid from pooling in the baking dish, which otherwise extends the baking time past the standard 50-minute window. Whisking the dairy and seasonings thoroughly before adding the potatoes ensures the salt distributes evenly rather than clumping in pockets of starch. Allowing the finished dish to rest for 5 minutes permits the internal proteins to set fully, yielding clean slices rather than a loose scramble.
Temperature and Texture Management
Baking requires precise oven calibration because dark metal pans absorb heat faster than glass ceramic dishes, potentially scorching the bottom before the center reaches the required doneness test where an inserted knife emerges clean. Sprinkling the remaining cheddar during the final 3 minutes melts the dairy without burning the fat content, securing a distinct layer instead of a greasy film.Storage and Reheating
Refrigerating portions within two hours in an airtight container maintains quality for up to three days, though reheating requires moderate microwave power to prevent the protein structures from toughening.
