Swiss-Potato Breakfast Casserole
Hey everyone, time for Finicky Friday again! Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice.
• 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
1. 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.
2. 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.
3. 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.
4. Bake in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.
Nutrition facts (Swiss-Potato Breakfast Casserole)
Servings Per Recipe 6, pro. (g) 13, vit. C (mg) 15, carb. (g) 23, Fat, total (g) 4, chol. (mg) 16, vit. A (RE) 103, cal. (kcal) 180, Starch () 2, Lean Meat () 1, sodium (mg) 445, calcium (mg) 141, iron (mg) 3, sat. fat (g) 1, fiber (g) 1