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.

Ingredients 8 servings

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Original recipe yields 8 servings
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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

  • Prep

  • Ready In

  1. In a medium saucepan cook broccoli in boiling, lightly salted water 3 minutes; drain. Rinse with cold water; drain again.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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:
  • Exchanges: ½ vegetable, 1 starch, 1½ medium-fat meat

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