Breakfast Bake

1 1/2 cups egg substitute
1/2 cup fat-free milk
3 1/2 cups frozen has brown potatoes, thawed
1 1/3 cups shredded reduced-fat cheddar cheese, divided
1/2 cup chopped sweet onion
4 T. crumbled cooked bacon, divided
1/2 tsp. salt
1/2 tsp. salt-free seasoning blend
1/4 tsp. chili powder
4 green onions, chopped

In a large bowl, whisk the egg substitute and milk. Stir in the hash browns, 1 cup cheese, onion, 2 T. bacon, salt, seasoning lbend and chili powder. Pout into an 8 in. square baking dish cocated with nonstick cooking spray.

Bake at 350 degrees for 45-50 min. or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting. Yield: 6 servings.

1 piece = 210 cal. 6 g. fat; 25 g. carbs; 3 g. fiber; 17 g. protein