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Egg and Potato Casserole Recipe

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This recipe for Egg and Potato Casserole, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Weaver
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c frozen diced hash brown potatoes with onions and peppers,
1/3 c frozen broccoli or asparagus,
2 tbsp chopped Canadian-style bacon or lean ham,
2 tbsp evaporated fat-free mIlk,
2 tsp flour,
2/3 c egg substitute,
3 tbsp shredded reduced-fat Cheddar cheese,
1/2 tsp dried basil,
black pepper and salt to taste.

Directions:
Directions:
Preheat oven to 350. Lightly coat two 10-ounce casserole dishes or one larger dish with nonstick cooking spray. Place potatoes and broccoli in bottom of dish. Top with Canadian bacon or ham.

In a bowl, combine milk, flour, egg, 2 tbsp cheese, basil, salt and pepper. Poor egg mixture onto vegetables.

Bake 25-30 minutes. Sprinkle with remaining cheese.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Great for a hearty breakfast.
Calories 171, Fat 4g, Carbs 17g,Fiber 1g

 

 

 

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