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Breakfast Casserole
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 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.
Nutrition Facts
(Breakfast Casserole)
- Servings Per Recipe 6,
- Calories 180,
- Protein (gm) 13,
- Carbohydrate (gm) 23,
- Fat, total (gm) 4,
- Cholesterol (mg) 16,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 103,
- Vitamin C (mg) 15,
- Sodium (mg) 445,
- Calcium (DV %) 141,
- Iron (DV %) 3,
- Starch () 2,
- Lean Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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1/4 c of egg product is the equivelant of 1 whole egg. So for this recipe it would be 3 whole eggs.
1/5/2012 05:38:17 PM Report Abusehow do I change to real eggs, do you know the proportion, in my country don´t sell refrigerated or frozen egg product...
12/28/2011 02:01:49 PM Report Abuse