Hashbrown Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Hashbrown Breakfast Casserole calories by ingredient
Introduction
A shared recipe from BigOven. Was a big hit in the clinic this morning (and it was relatively healthy, too)! A shared recipe from BigOven. Was a big hit in the clinic this morning (and it was relatively healthy, too)!Number of Servings: 24
Ingredients
-
3 cups Hash Browns
6 ounces Ham chopped
8 oz Reduced Fat Cheddar cheese shredded
1/4 cup Green onions chopped, optional
1 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.
Directions
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.