DirectionsStep1Preheat oven to 350 degrees F. Lightly coat 6 10-ounce casserole dishes with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon.Step2In a medium bowl gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, pepper and salt. Pour egg mixture over vegetables.Step3Bake for 25 to 30 minutes or until a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes before servingIngredientsIngredients2 cupsHash Brown Potatoes (loose-pack frozen diced, with onion and peppers)1 cupAsparagus (or loose-pack frozen cut broccoli)⅓ cupHam (finely chopped Canadian-style bacon or lean cooked, 2 ounces)⅓ cupEvaporated Fat-Free Milk2 tablespoonsAll-Purpose Flour2 (8 ounces) cartonsEgg Product (refrigerated or frozen, thawed)½ cupReduced-Fat Cheddar Cheese (shredded, 2 ounces)1 tablespoonSnipped Fresh Basil (or 1/2 teaspoon dried basil, crushed)¼ teaspoonBlack Pepper0.12 teaspoonSaltSee moreNutritionalNutritional188 Calories5 gTotal Fat11 mgCholesterol18 gCarbohydrate373 mgSodium17 gProteinFrom eatingwell.comRecipeDirectionsIngredientsNutritionalExplore furtherPotato and Egg Casserole - Allrecipesallrecipes.com10 Best Egg Potato Breakfast Casserole Recipes Yummlyyummly.comEgg and Potato Breakfast Casserole - Ahead of Thymeaheadofthyme.comEasy Egg and Potato Breakfast Casserole - Bless This Messblessthismessplease.comBest Egg Casseroles - Allrecipesallrecipes.comRecommended to you based on what's popular • Feedback
Egg and Potato Casserole
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