Egg and Potato Casserole
Description:
"You can make this broccoli-cheese casserole up to 24 hours in advance
to save time spent in the morning cooking breakfast."
NOTES : You will have to count points for the flour.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
1 1/3 cups loose-pack frozen diced hash brown
potatoes with onion and peppers
2/3 cup loose-pack frozen cut broccoli or frozen
cut asparagus
1/4 cup Canadian bacon -- finely chopped
1/4 cup fat-free evaporated milk
4 teaspoons flour
1 1/3 cups eggs or egg beaters
1/3 cup fat-free shredded cheddar cheese
1/2 teaspoon dried basil -- crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
Lightly coat four 10 ounce casseroles with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon. In a small bowl gradually stir milk into flour. Stir in eggs, half of the cheese, the basil, pepper and salt. Pour egg mixture over vegetables.
Bake in a 350 degree oven for 25-30 min or till a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 min before serving.
I'm planning on making this in one dish instead of 4. Maybe it won't set right then, but I don't have 4 10 oz. dishes, so, so be it!!
Angela