Hashbrown Egg Bake
Prep: 20 min. Bake: 45 min.
Yield: 8 Servings

Ingredients

•1 package (20 ounces) frozen shredded hash brown potatoes, thawed
•8 (I used uncured) Turkey bacon strips, cooked and crumbled
•1 cup (4 ounces) shredded cheddar cheese
•1/4 to 1/2 teaspoon salt (I salted to taste)
• 1 egg; 7 egg whites from whole eggs since that's what I had.
• 1 1/2 cups Almond milk - orignial

Directions
•In a large bowl, combine the hash browns, bacon, cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture.
• Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Yield: 8 servings

My simple revisions took original 450 calorie recipe to 210 calories a serving!! And they are generous servings!