Breakfast Casserole
Source of Recipe
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List of Ingredients
� 1 pound tiny new potatoes, cut into 1/4-inch slices
� 1/3 cup thinly sliced leek
� Nonstick cooking spray
� 3/4 cup chopped reduced-fat, reduced-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
Recipe
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 leek the last 5 minutes of cooking. Drain potato mixture.
2. Coat a 2-quart rectangular baking dish with cooking spray. Spread potato mixture in bottom of the prepared baking dish. Sprinkle with 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 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Makes 6 servings.
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