Hash Brown Breakfast Casserole
the Editors of Publications International, Ltd.
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
- 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.
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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