Breakfast Casserole

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.