Hash Brown Strata
Recipe from
Heart-Healthy Living
Make this potato and egg casserole before you go to bed and then bake it in the morning for breakfast or brunch.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
1 hr
Ingredients
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Nonstick cooking spraysee savings
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2 cupsfrozen loose-pack diced hash brown potatoes with onion and pepperssee savings
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1 cupcut broccoli floretssee savings
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3 ouncesturkey ham, chopped, or turkey bacon, cooked and crumbledsee savings
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1/3 cupevaporated fat-free milksee savings
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2 tablespoonsall-purpose floursee savings
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2 8-ounce cartonsrefrigerated or frozen egg product, thawed, or 8 eggs, beatensee savings
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1/2 cupshredded reduced-fat cheddar cheese (2 ounces)see savings
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1 tablespoonsnipped fresh basil or 1/2 teaspoon dried basil, crushedsee savings
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1/4 teaspoonground black peppersee savings
Directions
1.
Preheat oven to 350 degrees F . Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey ham or bacon. Set aside.
2.
In a medium bowl, gradually stir evaporated milk into flour. Stir in egg, half of the cheese, the basil, and pepper. Pour egg mixture over vegetables.
3.
Bake for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes.
4.
Make-Ahead Directions: Prepare as directed above through step 2. Cover and refrigerate for up to 24 hours. Uncover and bake as directed in step 3.
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