Recipes Breakfast Potato & Egg Casserole

At least once a week my daughter makes “breakfast for dinner” and the little girls love it.  But that also means coming up with something new and exciting every once in awhile.  We found this casserole dish that is great for dinner because it’s filling and by using an alternate milk even the youngest one with dairy issues can enjoy the casserole.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com
Egg & Potato Casserole

  • 2 cups diced hash brown potatoes (with onion and peppers- optional)
  • 1 cup fresh  broccoli or asparagus cut up into pieces
  • 1/3 cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
  • 1/3 cup evaporated fat-free milk
  • 2 tablespoons all-purpose flour
  • 2- 8 ounce carton Egg Beaters
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 tablespoon chopped fresh basil
  • black pepper & salt

Preheat oven to 350 degree F. Lightly coat six 10-ounce casseroles with Butter flavored Pam cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon.

In a medium bowl gradually stir milk into flour. Stir in Egg Beaters, half of the cheese, the basil, pepper, and salt. Pour egg mixture over vegetables.

Bake in a 350 degree F oven for about  25 to 30 minutes or until a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

potato cass


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