Makes: 6 servings

This casserole would be wonderful for brunch or dinner. Top with fresh tomatoes or your favorite salsa!

Ingredients

• 1 2/3 cups frozen hash browns, country style (about 12 ounces, thawed)
• 1/2 cup green pepper (finely chopped, divided)
• 1/2 cup onion (finely chopped, divided)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can evaporated milk, nonfat (12 ounces)
• 6 egg whites from large eggs (3/4 cup)
• 1/2 cup cheese, reduced-fat sharp cheddar, shredded
• 1/2 cup cheese, reduced fat Monterey Jack, shredded
• 1 cup spinach (washed and chopped, fresh)
• 1/2 cup tomatoes (chopped, fresh)

Directions

1. Preheat oven to 425 degrees.
2. In large bowl, combine hash browns, green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
3. Spray a 8x8 inch baking dish with non-stick cooking spray. Press potato mixture into bottom.
4. Bake until lightly browned around edges, 20-25 minutes.
5. In large bowl, stir together evaporated milk, egg whites, 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
6. Reduce oven temperature to 350 degrees.
7. Pour mixture over potato crust. Bake uncovered until center is set, 40-45 minutes.
8. Cover and let stand for 10 minutes. Cut into 6 pieces. Serve hot. Cover and refrigerate leftovers within 2 hours.

Source: Kansas State University Research and Extension, Fix it Fresh! Recipe Series

Nutrition Information

Serving Size: 2 1/2" x 4" piece, 1/6 of recipe (216g)