Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice.
Recipe from Heart-Healthy Living
1 pound tiny new potatoes, cut into 1/4-inch slices
1/3 cup thinly sliced leek
Nonstick cooking spray
3/4 cup chopped lower-fat and lower-sodium cooked ham
3 ounces reduced-fat Swiss cheese, cut into small pieces
1 1/4 cups fat-free milk
1 tablespoon all-purpose flour
3/4 cup refrigerated or frozen egg product, thawed
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
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.
Bake in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.
Per Serving: cal. (kcal) 180, Fat, total (g) 4, chol. (mg) 16, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 13, vit. A (RE) 103.02, vit. C (mg) 15.35, sodium (mg) 445, calcium (mg) 141.36, iron (mg) 2.88, Starch () 1.5, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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