Light Egg and Hashbrown Bake


  • 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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