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, 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

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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