Breakfast Casserole

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

Breakfast Casserole Enlarge Image
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24 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
25 mins
Bake:
35 mins 350°F
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Breakfast Casserole

Ingredients
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
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

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)
    Per serving:
  • 180 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 16 mg chol.,
  • 445 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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