Ingredients

  • 3 tablespoons i can't believ it' not butter! made with olive oil spread
  • 9 eggs (divided)
  • 30 ounces frozen hash brown potatoes (shredded , thawed)
  • 1 1/4 teaspoons salt (divided)
  • 1/2 teaspoon ground black pepper
  • 10 ounces sliced mushrooms
  • 1 red bell pepper (medium, diced)
  • 1 onions (small, chopped)
  • 1 cup low-fat cheddar cheese

Directions

  1. Preheat oven to 425°. Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in 13 x 9-inch baking pan in oven about 2 minutes. Spread to coat bottom of pan; set aside.
  2. Lightly beat 2 eggs in large bowl. Stir in hash browns, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press potato mixture into bottom and up sides of prepared pan. Bake 30 minutes or until potatoes are crisp.
  3. Meanwhile, melt 1 tablespoon Spread in 12-inch skillet and cook mushrooms, red pepper and onion over medium-high heat, stirring occasionally, 8 minutes or until vegetables are golden. Stir in 1/4 teaspoon salt; set aside and cool slightly.
  4. Beat remaining 7 eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and vegetable mixture in same bowl. Pour over potato crust. Bake 10 minutes. Top with cheese and bake an additional 2 minutes or until cheese is melted.
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NutritionView more

340Calories
Sodium31%DV750mg
Fat29%DV19g
Protein24%DV12g
Carbs11%DV33g
Fiber12%DV3g

PER SERVING *

Calories340Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat4g20%
Trans Fat
Cholesterol195mg65%
Sodium750mg31%
Potassium690mg20%
Protein12g24%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sarah C. 16 Sep 2017
Kind of bland - would be better with bacon