Ingredients
6 bacon strips, chopped1 teaspoon canola oil1 small green pepper, chopped1 small onion, chopped4 large eggs2 cartons (8 ounces each) egg substitute1 cup fat-free milk3/4 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dill weed4 cups frozen shredded hash brown potatoes, thawed1 cup shredded reduced-fat cheddar cheese
Preparation
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat.
In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture.
Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.
