Light Egg and Hashbrown Bake Recipe

• Preheat the oven to 375ºF. 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 the potato mixture; set aside.
• In a bowl, add the remaining eggs, 1/4 cup half-n-half, salt, and pepper. Whisk together until combined.
• In a 10" skillet, melt 1 tablespoon of butter over medium-low heat and pour in the egg mixture; do not stir.
• Tilt the pan and lightly lift edges of cooked eggs, allowing uncooked egg to fall to the bottom of the pan. Cook only 3 to 4 minutes or until eggs are slightly cooked and remain shiny on top.
• Slide the eggs onto potato mixture in the baking dish.
• In the skillet, sauté red pepper and onion; remove from the skillet and set aside.
• In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and gradually add 1/2 cup half-n-half, stirring until thickened.
• Add the sautéed vegetables back into the skillet; then add the diced green chili peppers and the remaining cheese and cook one additional minute.
• Spread evenly over the potato and egg layers in the baking dish.
• Bake 25 minutes, uncovered, at 375ºF.
• Cut into squares and serve warm.

TIP: To save time, mix the potatoes and place in the prepared pan the night before. Measure out the egg mixture, season, and place in a separate container. Sauté the vegetables, combine with the green chilies, and place in a separate container. Store everything in the refrigerator until ready to assemble the next day.

OPTIONAL: This recipe may be too bland for some, so to provide a spicier flavor, consider adding any of the following to taste: sharp cheese, pepper flavored cheese, or hotter chili peppers.