Breakfast Casserole
Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice.
Ingredients
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1 pound tiny new potatoes, cut into 1/4-inch slices
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1/3 cup thinly sliced leek
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Nonstick cooking spray
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3/4 cup chopped lower-fat and lower-sodium cooked ham
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3 ounces reduced-fat Swiss cheese, cut into small pieces
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1 1/4 cups fat-free milk
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1 tablespoon all-purpose flour
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3/4 cup refrigerated or frozen egg product, thawed
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2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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1/4 teaspoon black pepper
Directions
1.
In a covered large saucepan cook sliced potatoes in a small amount of boiling, lightly salted water about 10 minutes or just until tender, adding the leek the last 5 minutes of cooking. Drain potato mixture.
2.
Coat a 2-quart rectangular baking dish with cooking spray. Place potato mixture in bottom of the prepared baking dish. Sprinkle with the ham and Swiss cheese.
3.
In a medium bowl stir the milk into the flour until smooth. Stir in the egg product, thyme, and pepper. Pour the egg mixture over potato mixture.
4.
Bake in a 350 degree oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.
Nutrition information
Calories 180, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 16 mg, Sodium 445 mg, Carbohydrate 23 g, Fiber 1 g, Protein 13 g. Daily Values: Vitamin A 10%, Vitamin C 26%, Calcium 14%, Iron 16%. Exchanges: Starch 1.5, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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Farmer's Casserole
This hearty meat, potato, egg, and cheese dish is a delicious choice for breakfast or dinner. Just alter your side dishes accordingly.
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