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    Breakfast Casserole


    Source of Recipe


    ?

    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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