Egg Bake with Smoked Salmon, Spinach & Hashbrowns

2 Large Eggs
4 Large Egg whites
6 oz Wegmans Organic Food You Feel Good About Ham, Uncured, Fully Cooked, Presliced, chopped (Gluten free)
1 small red bell pepper, chopped
2 cups Cheddar or Colby Cheese, Low Fat, shredded
1 medium onion, chopped
2 cup Milk, nonfat
3 tbsp King Arthur Flour Gluten Free Flour, Multi-Purpose
3 cups hash browns, frozen, shredded
1 tsp baking soda
1/4 tsp pepper, or more for taste
1/4 tsp salt
5 sprays (about) Pam all natural original cooking spray

This recipe can be made the night before and cooked the next day. Just prepare as stated above, don't cook it and store in fridge covered. The next day preheat oven to 400 degrees and cook as stated above.

Want a nutritious meal before going to work? Make it today and eat tomorrow. It tastes good reheated in the microwave.

Preheat oven to 400 degrees Fahrenheit

Spray 13x9 inch (3quart) glass baking dish with cooking spray

In a skillet saute smoked salmon, spinach and onion for 5 - 8 minutes in water or vegetable broth.

Mix salmon, spinach, onions, potatoes and 1 cup of cheese. Spread out in baking dish.

In a small to medium bowl mix eggs, flour, baking soda, milk and pepper. Pour over top salmon and hash brown mix in baking dish.

Cover top with foil.

Bake for 20 minutes. Take foil off and sprinkle with remaining cheese. Bake about 10 minutes longer without foil or until cheese is melted.

Let stand for 5 minutes.

Serve with a slice of whole grain toast and low sugar fruit.

Enjoy!

Serving Size: 12