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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Breakfast Casserole

Makes: 6 servings
Prep 25 mins Bake 350°F 35 mins
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  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
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,
  • 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,
  • vit. C (mg) 15,
  • sodium (mg) 445,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Starch () 2,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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