Breakfast Casserole

Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice.

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  • 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.
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.
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.
Bake in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.

nutrition information

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) 141.35, 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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