Egg And Potato Casserole

By apanda

  • (choose Either Frozen Broccoli Or Asparagus For This Hearty Breakfast.)

  • Nonstick Cooking Spray

  • 2/3 Cup Loose-pack Frozen Diced Hash Brown Potatoes With Onions And Peppers

  • 1/3 Cup Loose-pack Frozen Cut Broccoli Or Frozen Cut Asparagus

  • 2 Tbs Chopped Canadian-style Bacon Or Lean Cooked Ham

  • 2 Tbsp Evaporated Fat-free Milk

  • 2 Tsp All-purpose Flour

  • 2/3 Cup Refrigerated Or Frozen Egg Product, Thawed

  • 3 Tbsp Shredded Reduced-fat Cheddar Cheese

  • 1 Tsp Snipped Fresh Basil Or 1/4 Tsp Dried Basil, Crushed

  • 1/8 Tsp Ground Black Pepper

  • Dash Salt

  1. Preheat Oven To 350°f. Lightly Coat Two 10-oz Casseroles With Nonstick Cooking Spray. Arrange Potatoes And Broccoli In Bottoms Of Dishes; Top With Canadian Bacon.

  2. In A Small Bowl, Gradually Stir Milk Into Flour. Stir In Egg, 2 Tbsp Of Cheese, The Basil, Pepper, And Salt. Pour Egg Mixture Onto Vegetables.

  3. Bake For 25-30 Minutes Or Until A Knife Inserted Near The Centers Comes Out Clean. Sprinkle With The Remaining Cheese. Let Stand For 5 Minutes Before Serving.

Nutritional Facts

Per Serving
4g Total Fat (2g Sat Fat)
16mg Chol.
609 Mg Sodium
17g Carb.
1g Fiber
16g Protein. Exchanges
0.5 Vegetable
1 Starch
2 Very Lean Meat
0.5 Fat. Carb Choices

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