Egg & Potato Casserole

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Ingredients
  • cooking spray

  • 2/3 cup(s) hash brown potatoes with peppers and onion, frozen

  • 1/3 cup(s) broccoli, frozen

  • 2 tablespoon bacon, Canadian-style

  • 2 tablespoon milk, fat-free evaporated

  • 2 teaspoon flour, all-purpose

  • 3 egg(s), or 3/4 cup refrigerated or frozen egg product, thawed

  • 3 tablespoon cheese, cheddar, reduced-fat

  • 1 teaspoon basil, fresh

  • 1/8 teaspoon pepper, black

  • dash(es) salt

Directions
  1. . Lightly coat two 10-ounce casseroles with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian-style bacon. In a small bowl gradually stir evaporated milk into flour. Stir in eggs, half of the cheese, the basil, pepper, and salt. Pour egg mixture over vegetables.

  2. Bake in a 350° oven for 25 to 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

Servings
2
Nutritional Info (Per serving)
Calories
238
Saturated Fat
4g
Sodium
583mg
Dietary Fiber
1g
Total Fat
11g
Carbs
16g
Cholesterol
333mg
Protein
18g
Exchanges
Starch: 1
Medium Fat Meat
2
Carb Choices
1

lunch

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