Breakfast Casserole

By BlueSchmoo

Ingredients

• 1 pound red potatoes cut into 1/4 inch slices
• Non-stick cooking spray
• 1/3 cup thinly sliced leeks
• 3/4 cup low-fat and low-sodium cooked ham chopped
• 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 thyme snipped or 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon black pepper

Details

Servings 6

Preparation

Step 1

1. In a covered large saucepan cook sliced potatoes in a small amount of boiling water, lightly salted water about 10 minutes or until tender.

2. Add the leek the last 5 minutes.

3. Drain potato mixture.

4. Coat a 2 quart baking dish with cooking spray.

5. Place potato mixture in bottom of the prepared baking dish.

6. Sprinkle with the ham and Swiss cheese.

7. In a medium bowl stir the milk into flour until smooth.

8. Stir in the egg product, thyme and pepper. Pour egg mixture over potato mixture.

9. Place on the 4 inch rack and bake for 15-17 minutes or until a knife inserted near center comes out clean. Serve immediately.
Tips
Change it up by adding another fresh herb such as basil, oregano, or tarragon.

Nutrition facts Per Serving: 180 Calories, 4 G Total Fat, 1 G Saturated Fat, 16 MG. Cholesterol, 445 MG. Sodium, 23 G. Carbohydrates 1 G Dietary Fiber, 13 G Protein.