Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories180
- 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 poundtiny new potatoes, cut into 1/4-inch slices
- 1/3 cupthinly sliced leek
- Nonstick cooking spray
- 3/4 cupchopped lower-fat and lower-sodium cooked ham
- 3 ouncesreduced-fat Swiss cheese, cut into small pieces
- 1 1/4 cupsfat-free milk
- 1 tablespoonall-purpose flour
- 3/4 cuprefrigerated or frozen egg product, thawed
- 2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoonblack 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.







