Light Egg and Hashbrown Bake

Ingredients

• ²/₃ cup(s) sweet red pepper, diced
• ½ cup(s) diced sweet onion
• 2 tablespoon(s) all-purpose flour
• 3 tablespoon(s) butter, divided
• freshly ground black pepper to taste
• ½ teaspoon(s) salt (use less if desired)
• ¾ cup(s) half-n-half (fat free), divided
• + 5 more ingredients
• • ½ cup(s) ricotta cheese
  • 1 cup(s) shredded cheese (Monterey Jack, mozzarella, Swiss), divided
  • 6 eggs, divided, or use 12 ounces of an egg substitute
  • 16 ounce(s) shredded hash browns, thawed and refrigerated
  • 4 ounce(s) green chili peppers, diced and drained

Preheat the oven to 375°F. Spray the baking dish with a nonstick cooking spray. In a bowl, stir 2 eggs or 4 ounces of egg substitute with the hash browns and 1/2 cup shredded cheese until combined. Place the mixture in the prepared baking dish. Divide the ricotta cheese evenly over the top of t...

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