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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 |
This recipe appears in:
Casseroles & Dishes
