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