Breakfast Casserole
Leisurely weekend mornings deserve a savory breakfast casserole that entices the entire family. This one fits the bill with eggs, potatoes, ham and Swiss cheese.
Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian
- Prep time 25 minutes
- Cook time 45 minutes
- Servings 6
Ingredients
- 1 pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
- 1/2 small onion, coarsely chopped (about 1/2 cup)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 cup reduced-fat and reduced-sodium, chopped, cooked ham, (about 4 oz)
- 1 cup (4 oz) cheese, shredded Swiss cheese or cheddar cheese
- 4 Eggs
- 1 1/2 cups milk, skim
- 1 tablespoon mustard
Instructions
1. In large saucepan place potato pieces. Add enough water to just cover. Bring to boiling. Reduce heat. Simmer, covered, for 5 minutes. Add onion. Return to simmer. Simmer, covered, about 5 minutes more or until potatoes are just tender. Drain well. Cool slightly.
2. Coat 8- x 8- x 2-inch baking dish with cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon of the salt and pepper. Gently stir to combine. Sprinkle ham and Swiss cheese on top.
3. In medium bowl lightly beat eggs. Whisk in milk, mustard and the remaining 1/4 teaspoon salt. Pour over layers in baking dish. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving.
*Photography by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com
Nutritional Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
