Recipe Image

Ham and Broccoli Breakfast Casserole

  • 20 m
  • 9 h 10 m
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

    • 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

Directions

  • 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.
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