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Swiss-Potato Breakfast Casserole
- Makes: 6 servings
Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice.
tiny new potatoes, cut into 1/4-inch slices
thinly sliced leek
Nonstick cooking spray
chopped lower-fat and lower-sodium cooked ham
reduced-fat Swiss cheese, cut into small pieces
refrigerated or frozen egg product, thawed
snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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.
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.
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.
Bake in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.
(Swiss-Potato Breakfast Casserole)
Servings Per Recipe 6, fiber (g) 1, sat. fat (g) 1, Starch () 2, sodium (mg) 445, iron (mg) 3, calcium (mg) 141, Lean Meat () 1, vit. A (RE) 103, cal. (kcal) 180, Fat, total (g) 4, chol. (mg) 16, pro. (g) 13, vit. C (mg) 15, carb. (g) 23