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breakfast casserole
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| ingredients | |
| 1 pound | tiny new potatoes, cut into 1/4-inch slices |
| 1/3 cup | thinly sliced leek |
| Nonstick cooking spray | |
| 3/4 cup | chopped lower-fat and lower-sodium cooked ham |
| 3 ounces | reduced-fat Swiss cheese, cut into small pieces |
| 1 1/4 cups | fat-free milk |
| 1 tablespoon | all-purpose flour |
| 3/4 cup | refrigerated or frozen egg product, thawed |
| 2 teaspoons | snipped fresh thyme or 1/2 teaspoon dried thyme, crushed |
| 1/4 teaspoon | black pepper |
directions
1.
In a covered large saucepan cook sliced potatoes in a small amount of boiling, lightly salted water about 10 minutes or just until tender, adding the leek the last 5 minutes of cooking. Drain potato mixture.
2.
Coat a 2-quart rectangular baking dish with cooking spray. Place potato mixture in bottom of the prepared baking dish. Sprinkle with the ham and Swiss cheese.
3.
In a medium bowl stir the milk into the flour until smooth. Stir in the egg product, thyme, and pepper. Pour the egg mixture over potato mixture.
4.
Bake in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.
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