Ingredients
Scale
- 6 cups diced potatoes
- 1 tbsp extra virgin olive oil
- 1 ½ cups reduced-fat Colby or Monterey Jack cheese, shredded
- 6 slices Canadian bacon, diced
- 2 green onions, sliced
- 720 ml (2 cans) low-fat evaporated milk
- 2 cups egg substitute (e.g., plant-based egg substitute or liquid egg whites)
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 190°C (375°F).
- Peel the potatoes and cut them into even 1.5 to 2 cm cubes.
- Rinse the diced potatoes under cold water and dry them thoroughly.
- Heat the olive oil in a large non-stick pan over medium heat.
- Fry the potatoes in the pan, stirring regularly for about 10-15 minutes until lightly golden and tender.
- Spread the potatoes evenly in a large baking dish.
- Add the diced Canadian bacon on top of the potatoes.
- Sprinkle the shredded cheese over the bacon.
- Layer the sliced green onions on top.
- In a large mixing bowl, combine the egg substitute, evaporated milk, salt, and black pepper.
- Whisk until well combined and smooth.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Bake for 45 to 55 minutes until the top is golden brown and the egg mixture is set.
- Let it rest for at least 10-15 minutes before slicing.
Notes
Serve warm, perfect with fresh fruit or a green salad. Great for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg