Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories 180
- Total Fat (g) 4
- Saturated Fat (g) 1
- Cholesterol (mg) 16
- Sodium (mg) 445
- Carbohydrate (g) 23
- Fiber (g) 1
- Protein (g) 13
- Vitamin A (DV%) 10
- Vitamin C (DV%) 26
- Calcium (DV%) 14
- Iron (DV%) 16
- Starch (d.e.) 1.5
- Lean Meat (d.e.) 1
*Percent Daily Values are base on a 2,000 calorie diet
Breakfast Casserole
Makes: 6 servings
Prep: 25 minutes
Bake: 35 minutes
Bake: 35 minutes
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° oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.






