Hash Brown Strata
From: Heart-Healthy LivingMake 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: 15 mins
Total: 1 hr
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Ingredients
Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
3 ounces turkey ham, chopped, or turkey bacon, cooked and crumbled
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed, or 8 eggs, beaten
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
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.
More Great Recipe Ideas from Heart-Healthy Living
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