Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

1 lb red or white potatoes, scrubbed & cut into ½” pieces
1/2 small onion, coarsely chopped (about 1/2 cup)
nonstick cooking spray
1/2 tsp salt, divided
1/4 tsp pepper
1 cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
1 cup (4 oz) shredded Swiss or cheddar cheese
4 eggs
1 ½ cups skim milk
1 tbsp mustard

Heat oven to 350 F.
In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.

Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.

In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

Breakfast Casserole

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