DO-AHEAD BRUNCH BAKE
Loaded with hearty ham and hash browns, it's sure to start their day in a tasty way
* 12 Servings
* Prep: 10 min. + chilling Bake: 1 hour 20 min. + standing
* 12 Servings
* Prep: 10 min. + chilling Bake: 1 hour 20 min. + standing
Ingredients
* 8 frozen hash brown patties
* 1 package (8 ounces) thinly sliced fully cooked ham, chopped
* 1-1/4 cups shredded reduced-fat cheddar cheese, divided
* 2 cups fat-free milk
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1 cup egg substitute
* 1 teaspoon ground mustard
* 1/4 teaspoon pepper
* 1 package (8 ounces) thinly sliced fully cooked ham, chopped
* 1-1/4 cups shredded reduced-fat cheddar cheese, divided
* 2 cups fat-free milk
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1 cup egg substitute
* 1 teaspoon ground mustard
* 1/4 teaspoon pepper
Directions
* Place potato patties in a 13-in. x 9-in. baking dish coated with cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refrigerate overnight.
* Remove from the refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
* Remove from the refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
Yield: 12 servings.
Nutritional Analysis:
One serving equals
One serving equals
122 calories,
5 g fat (0 saturated fat),
13 mg cholesterol,
463 mg sodium,
9 g carbohydrate,
trace fiber,
11 g protein.
5 g fat (0 saturated fat),
13 mg cholesterol,
463 mg sodium,
9 g carbohydrate,
trace fiber,
11 g protein.
Diabetic Exchanges:
1 meat,
1/2 starch.
1 meat,
1/2 starch.
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