LOCATION: Recipes >> Breakfast / Brunch >> Breakfast Casserole 13
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Breakfast Casserole 13
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Ham & Cheese Brunch Casserole
4 cups / 1 L shredded hash brown potatoes, thawed if frozen
salt
black pepper
1 pkg (10 oz / 283 g) frozen chopped broccoli, thawed and well-drained
2 cups / 500 mL diced, cooked lean ham
2 cups / 500 mL reduced-fat shredded Swiss cheese
1 cup / 250 mL evaporated skim milk
4 eggs or 1 cup / 250 mL egg substitute
2 tsp / 10 mL onion flakes
2 tsp / 10 mL hot pepper sauce
1/2 tsp / 2.5 dry mustard
Coat bottom of a 13 x 9 inch / 33 x 23 cm baking dish with Cooking
Spray. If necessary, press hash browns between paper towels to
remove excess moisture. Press hash browns onto bottom and up sides
of prepared baking dish. Sprinkle with Salt and Pepper. Spray
generously with Cooking Spray.
Bake at 425 deg F / 220 deg C for 25 minutes. Remove from oven.
Reduce oven temperature to 350 deg F / 180 deg C. Pat broccoli
dry with paper toweling. Toss together broccoli, ham and cheese;
sprinkle over crust.
Beat together the evaporated skim milk, eggs and seasonings; pour
over ham mixture. Bake, uncovered, for 30 to 35 minutes or until
a knife inserted near center comes out clean. Let stand 10 minutes
before serving. Makes 8 servings.
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