Swiss-Potato Breakfast Casserole
- Makes: 6 servings
- Prep 25 mins
- Bake 35 mins
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