Serves 8
Ingredients 3 Tbsp. oil
2 cups frozen hash browns (cube style)
1 cup chopped onions
1 red or green bell pepper, chopped
½ cup dry TVP, rehydrated with 1 Tbsp. steak sauce and 6 Tbsp boiling water
1 ¼ tsp. salt
½ tsp. pepper
8 eggs
2 Tbsp. milk
¼ cup chopped fresh parsley, divided
1 cup shredded sharp cheddar cheese, divided
Instructions Preheat oven to 325. Coat a 9” square baking dish with cooking spray. Heat oil in a 10” nonstick skillet over medium heat. Add hash brown, onion, bell pepper, and the rehydrated TVP. Stirring occasionally, cook for about 15 minutes, until potatoes are browning and no longer frozen. Remove from heat and stir in salt and pepper. Pour into the prepared baking dish.Beat together the eggs, milk, 2 Tbsp. of the parsley and ¾ cup of the cheese. Pour the egg mixture over the hash brown mixture. Top with the remaining shredded cheese. Bake uncovered for 25-30 minutes, until the eggs are set.Sprinkle with the remaining parsley and cut into 8 pieces to serve
Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign