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Hash Brown Breakfast Casserole


Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole

Bake Time 55 minutes

Chill Time 4 hours

Prep Time 10 minutes

Yield

Makes 6 servings

Ingredients

3 cups frozen shredded hash brown potatoes
1-1/2 cups (6 ounces) finely chopped extra-lean ham
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/4 cup sliced green onions
1 can (12 ounces) evaporated fat-free milk
1 tablespoon all-purpose flour
1 cup cholesterol-free egg substitute
1/2 teaspoon black pepper

Preparation

  1. Lightly coat 8-inch square baking dish with nonstick cooking spray.
  2. Layer potatoes, ham, cheese and onions in dish. Gradually whisk milk into flour in small bowl. Stir in egg substitute and pepper. Pour over all. Cover and refrigerate 4 to 24 hours.
  3. Preheat oven to 350°F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Remove from oven; let stand 10 minutes before serving.

Nutritional Information

Serving Size: 1 wedge (1/6 of total recipe)
Fiber 1 g
Carbohydrate 24 g
Cholesterol 19 mg
Saturated Fat 3 g
Total Fat 9 g
Calories from Fat 36 %
Calories 223
Protein 21 g
Sodium 748 mg

Dietary Exchange

Meat 1-1/2
Vegetable 1/2
Milk 1/2
Starch 1
Fat 1/2

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