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
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.