01.01.70

Make-ahead breakfast casseroles are popular fare when it comes to feeding a crowd.</p><p>But a Google search of typical breakfast casseroles is an eye-opener.</p><p>Paula Deen&#x92;s version calls for a pound of sausage and 3 cups of cheese. A recipe posted at Food.com called for no fewer than a dozen eggs. Other recipes went a step further, adding random sticks of butter, or a can of soup <span class="italic">an</span> <span class="italic">d</span> a pint of sour cream.</p><p>Ouch!</p><p>Wake up instead to The Star&#x92;s <span class="bold">Overnight Breakfast Casserole</span>.</p><p>For our remake, we replaced the sausage or ham with a combination of turkey bacon and fresh broccoli, red pepper and mushrooms. Then we swapped whole eggs for fat-free, cholesterol-free egg substitute. Nonfat cottage cheese gives enough moisture to eliminate the soup or other binder. Finally, we topped the casserole sparingly with reduced-fat cheese.</p><p>&bull;&#xA0; <span class="bold">Shopping tip:</span> Look for refrigerated hash browns near the egg case. </p><p><h3>Overnight Breakfast Casserole</h3></p><p><span class="howto_volume">Makes 8 servings</span></p><p><span class="howto_components">1 cup chopped button mushrooms</span></p><p><span class="howto_components">1 cup chopped broccoli</span></p><p><span class="howto_components">1/2 red bell pepper, chopped</span></p><p><span class="howto_components">1 green onion, chopped</span></p><p><span class="howto_components">1 (20-ounce) package refrigerated shredded hash brown potatoes</span></p><p><span class="howto_components">2 slices turkey bacon, cooked until crisp and crumbled</span></p><p><span class="howto_components">1/3 cup nonfat cottage cheese</span></p><p><span class="howto_components">2/3 cup egg substitute</span></p><p><span class="howto_components">3/4 cup shredded reduced-fat Colby-Monterey Jack cheese, divided</span></p><p><span class="howto_components">1/4 teaspoon pepper</span></p><p>Spray a skillet with nonstick spray. Cook mushrooms, broccoli, red pepper and onion in the skillet over medium-high heat, stirring frequently, for 5 minutes or until vegetables are crisp-tender and any liquid has evaporated. Remove from heat and allow to cool 5 minutes.</p><p>In a large mixing bowl, stir together hash brown potatoes, crumbled bacon and cottage cheese. Stir in cooked vegetables, egg substitute, 1/4 cup Colby-Monterey Jack cheese and pepper.</p><p>Spray a 2 quart (11- by 7-inch) rectangular dish with nonstick spray. Spoon potato mixture into dish. Cover with aluminum foil and refrigerate overnight.</p><p>To bake, preheat oven to 350 degrees. Bake, covered, for 35 minutes. Uncover and sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted, casserole is softly set and a knife inserted off center comes out clean. Allow to stand 5 minutes before serving.</p><p><span class="howto_facts">Per serving: 189 calories (24 percent from fat), 7 grams total fat (2 grams saturated), 89 milligrams cholesterol, 18 grams carbohydrates, 7 grams protein, 279 milligrams sodium, 4 grams dietary fiber.

Source: Kansas City Star

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Welcome to The Mixing Bowl, a place to share and enjoy recipes. The Mixing Bowl is a place for you to share your favourite recipes with other Easy Mix listeners and the Easy Mix team will share too. It wouldn't be an authentic Kiwi summer without Kiwi recipes that reflect our outdoor living and love of the good life! Share your Kiwi Classic recipe for your chance to win. Enter your recipe below for your chance to win a copy of 'Kiwi Classics: Our All-Time Family Favourites' by Nestle, worth $40. We've got one to give away every week. see all the Mixing Bowl recipes from Easy Mix listeners and the on-air guys.

Source: easymix.co.nz: Win A Copy Of Kiwi Classics | Gimme.co.nz

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