Egg and Potato Casserole
By á-25010
MAKES: 6 servings
CARB GRAMS PER SERVING: 18
5 weightwatcher points
Ingredients
- Nonstick cooking spray
- 2 cups loose-pack frozen diced hash brown potatoes with onion and peppers
- 1 cup loose-pack frozen cut broccoli or asparagus
- 1/3 cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
- 1/3 cup evaporated fat-free milk
- 2 tablespoons all-purpose flour
- 2 8 ounce carton refrigerated or frozen egg product, thawed
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Details
Adapted from dailyrecipe.com
Preparation
Step 1
1. Preheat oven to 350 degree F. Lightly coat six 10-ounce casseroles with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon.
2. In a medium bowl gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, pepper, and salt. Pour egg mixture over vegetables.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Variation To make in a 2-quart square baking dish, prepare as directed. Bake in preheated 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.
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