Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 cups Egg Substitute
1 cup shredded reduced fat Cheddar cheese
4 cups bread cubes	May use whole wheat
1 cup nonfat milk
3 cups frozen hash brown potatoes, shredded style
1 can (14 oz.) diced tomatoes	Use no added salt
1 cup sliced fresh mushrooms	Wash, trim and slice
1 onion, diced	Wash, peel and dice
1 teaspoon basil
1 teaspoon ground garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 375°F. Spray a baking dish with cooking spray; set aside
2	Combine Egg Sub., milk, salt and pepper in large bowl
3	Add all remaining ingredients; toss to coat
4	Place mixture in dish
5	Bake 40 minutes uncovered or until knife inserted in center comes out clean	Internal temperature must be 165 ° F for 15 seconds.
6	Remove from oven; let stand 5 minutes
7	Cut into squares to serve.