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Ham and Potato Brunch Bake
April 2000 NL
This is so filling, I bet it shows up on as many dinner menus as it does Brunch ones, especially when you discover how easy it is to stir up.
1 1/2 cups (9 oz) diced Dubuque 97% FF ham
3 cups (10 oz) frozen shredded loose-packed potatoes
1/2 cup finely chopped green bell pepper (I omitted)
1/2 cup finely chopped onion (I used minced)
1 1/2 cups (6 oz) shredded reduced fat Cheddar Cheese *
2 cups skim milk
3/4 cup Bisquick Reduced Gat Baking Mix (I used homemade ff)
4 eggs or equivalent in egg substitute (I used substitute)
2 teaspoon dried parsley flakes
Preheat oven to 375. Spray 8x12 baking dish with butter-flavored cooking spray. In a large bowl, combine ham, potatoes, green pepper, onion and 3/4 cup cheddar cheese. Evenly spread mixture into prepared baking dish. In same bowl, combine skim milk, baking mix, eggs and parsley flakes. Mix well to blend. Evenly pour mixture over potato mixture. Evenly sprinkle remaining 3/4 cup cheddar cheese over top. Bake for 30-40 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 8 servings.
Serves 8 - Each serving equals:
HE: 2 1/4 PR, 3/4 Br, 1/4 SM, 1/4 VE
224 cals, 8 gm fat, 18 gm Pr, 20 gm Ca, 603 mg So, 244 mg Cl, 1 gm Fi
DIABETIC: 2 Mt, 1 St
Hint: Can be prepared and refrigerated the night before and baked the next day!