Egg And Potato Casserole

• 1-1/2 cups egg substitute
• 1/2 cup fat-free milk
• 3-1/2 cups frozen O'Brien potatoes, thawed
• 1-1/3 cups shredded reduced-fat cheddar cheese, divided
• 1/2 cup chopped sweet onion
• 4 tablespoons crumbled cooked bacon, divided
• 1/2 teaspoon salt
• 1/2 teaspoon salt-free seasoning blend
• 1/4 teaspoon chili powder
• 4 green onions, chopped

1. In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray.
2. Bake at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with 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.

egg substitute, milk, frozen obrien potatoes, cheddar cheese, sweet onion, bacon, salt, salt, chili powder, green onions

Taken from www.tasteofhome.com/recipes/egg-and-potato-casserole/ (may not work)