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




  • 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° oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.

Nutrition Facts

180 calories; 4 g total fat; 1 g saturated fat; 16 mg cholesterol; 445 mg sodium. 23 g carbohydrates; 1 g fiber; 13 g protein; 103 RE vitamin a; 15 mg vitamin c; 141 mg calcium; 3 mg iron;