Swiss-Potato Breakfast Casserole | Midwest Living

Swiss-Potato Breakfast Casserole

Swiss-Potato Breakfast Casserole

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  • Makes: 6 servings
  • Prep 25 mins
  • Bake 35 mins

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


  • 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


  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

(Swiss-Potato Breakfast Casserole)

Servings Per Recipe 6, pro. (g) 13, vit. C (mg) 15, carb. (g) 23, Fat, total (g) 4, chol. (mg) 16, vit. A (RE) 103, cal. (kcal) 180, Starch () 2, Lean Meat () 1, sodium (mg) 445, calcium (mg) 141, iron (mg) 3, sat. fat (g) 1, fiber (g) 1

Comments (1)

wallal1040 wrote:
Very Good. I used 5 eggs and 1 c milk & baked 1 hour. Substituted red onion for leeks and marbled Swiss Cheese for all Swiss. Very Good. Took to Chemosabies breakfast 11/9/2013

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