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Ham and Broccoli Breakfast Casserole
Ham and Broccoli Breakfast Casserole
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From: Diabetic Living Magazine
Prepare this easy ham and broccoli casserole the evening before, and in the morning just pop it in the oven for a delicious breakfast.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups broccoli florets
- Nonstick cooking spray
- 4 cups refrigerated shredded hash brown potatoes
- 2 tablespoons coarsely snipped fresh chives
- 6 ounces thinly sliced, lower-sodium cooked honey ham, chopped
- 1 cup shredded reduced-fat Cheddar cheese
- 8 eggs, lightly beaten
- ½ cup fat-free milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Preparation
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Prep
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Ready In
- In a medium saucepan cook broccoli in boiling, lightly salted water 3 minutes; drain. Rinse with cold water; drain again.
- Coat a 2-quart rectangular baking dish with cooking spray. Add potatoes and chives to prepared dish; toss to combine. Top with broccoli, ham, and cheese.
- In a medium bowl combine the eggs, milk, salt, pepper, and garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.
- To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160°F). If necessary to prevent overbrowning, cover with foil the last 10 minutes.
- Serving size: 1 portion
- Per serving: 219 calories; 9 g fat(4 g sat); 2 g fiber; 20 g carbohydrates; 15 g protein; 39 mcg folate; 206 mg cholesterol; 2 g sugars; 576 IU vitamin A; 26 mg vitamin C; 259 mg calcium; 2 mg iron; 550 mg sodium; 170 mg potassium
- Nutrition Bonus: Vitamin C (43% daily value), Calcium (26% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ vegetable, 1 starch, 1½ medium-fat meat
