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Swiss-Potato Breakfast Casserole
Bake: 35 mins at 350°F
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.
