Hash Brown Breakfast Casserole the Editors of Publications International, Ltd.
Hash Brown Breakfast Casserole
Prep Time 10 minutes
Chill Time 4 hours
Bake Time 55 minutes
Makes 6 servings
|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|
- Lightly coat 8-inch square baking dish with nonstick cooking spray.
- 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.
- 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.
|Serving Size:||1 wedge (1/6 of total recipe)|
|Calories from Fat||36 %|
|Total Fat||9 g|
|Saturated Fat||3 g|
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