Hashbrown Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups Hash Browns 6 ounces Ham chopped8 oz Reduced Fat Cheddar cheese shredded1/4 cup Green onions chopped, optional1 1/2 cans (12 oz) Fat-free Evaporated Milk 1 1/2 Tbsp Flour 2 cups Egg Beaters, Southwestern style 1/2 teaspoon Pepper Optional additions: Chopped green or red bell peppers, spices.
1. Lightly coat 9x13-inch baking dish with nonstick cooking spray.
2. Layer potatoes, ham, cheese and onions in dish. Gradually whisk milk into flour in small bowl. Stir in egg substitute and pepper. Pour over all. Cover and refrigerate 4 to 24 hours.
3. Preheat oven to 350*F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Remove from oven; let stand 10 minutes before serving.
Makes 24 servings (if cut into 6 rows and 4 columns).
Number of Servings: 24
Recipe submitted by SparkPeople user LAUREN1742.
2. Layer potatoes, ham, cheese and onions in dish. Gradually whisk milk into flour in small bowl. Stir in egg substitute and pepper. Pour over all. Cover and refrigerate 4 to 24 hours.
3. Preheat oven to 350*F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Remove from oven; let stand 10 minutes before serving.
Makes 24 servings (if cut into 6 rows and 4 columns).
Number of Servings: 24
Recipe submitted by SparkPeople user LAUREN1742.
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 1.5 g
- Cholesterol: 7.4 mg
- Sodium: 218.5 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.4 g
- Protein: 6.7 g
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