Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.5
- Total Fat: 6.7 g
- Cholesterol: 76.6 mg
- Sodium: 455.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.4 g
- Protein: 18.2 g
View full nutritional breakdown of Lisa's Breakfast Casserole calories by ingredient
Lisa's Breakfast Casserole
Submitted by: BAREFOOT-LISAIntroduction
Delicious and nutritious breakfast casserole using the ingredients I had on hand. This dish is great for substitutions and personalization! Delicious and nutritious breakfast casserole using the ingredients I had on hand. This dish is great for substitutions and personalization!Number of Servings: 8
Ingredients
Egg, fresh, 2 large
Egg white, 4 serving or 1/2 cup substitution eggs
Ricotta Cheese, part skim milk, 1 cup
Cheddar or Colby Cheese, Low Fat, 1 cup, shredded
Onions, raw, .5 cup, chopped
Broccoli, fresh, .5 cup, chopped
Ham, extra lean, (5% fat), 1 cup, diced
Ground Mustard Powder, 1 tsp
Milk, 1%, 2 cup
Cavender's Salt-Free Greek Seasoning, 1 serving (any seasoning of choice will do)
Potatoes, shredded, frozen, plain, unprepared, 3 cup
Directions
Spray 9x13 casserole dish with cooking spray.
Brown potatoes in non-stick pan. When browned, spread across bottom of casserole dish.
Combine all other ingredients except for shredded cheddar in a bowl, stirring well to smooth out the ricotta. (can also use cottage cheese, I just had ricotta on hand) Pour mixture over the hash browns and spread evenly. Shake the shredded cheese over the top and cover with foil. Refrigerate for at least one hour, up to overnight.
Bake for 45 minutes at 350 degrees. Remove foil, reduce heat to 325 and bake 20 minutes more or until set.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user THREADIE-LISA.
Brown potatoes in non-stick pan. When browned, spread across bottom of casserole dish.
Combine all other ingredients except for shredded cheddar in a bowl, stirring well to smooth out the ricotta. (can also use cottage cheese, I just had ricotta on hand) Pour mixture over the hash browns and spread evenly. Shake the shredded cheese over the top and cover with foil. Refrigerate for at least one hour, up to overnight.
Bake for 45 minutes at 350 degrees. Remove foil, reduce heat to 325 and bake 20 minutes more or until set.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user THREADIE-LISA.
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