Egg and Potato Casserole

Egg and Potato Casserole

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From: Diabetic Living Magazine

Make this quick and easy casserole for Sunday brunch or breakfast any day of the week!

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • cooking spray
  • 2 cups loose-pack frozen diced hash brown potatoes with onion and peppers
  • 1 cup loose-pack frozen cut broccoli or asparagus
  • ⅓ cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
  • ⅓ cup evaporated fat-free milk
  • 2 tablespoons all-purpose flour
  • 2 (8 ounce) cartons refrigerated or frozen egg product, thawed
  • ½ cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat 6 10-ounce casserole dishes with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon.
  2. In a medium bowl gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, pepper and salt. Pour egg mixture over vegetables.
  3. Bake for 25 to 30 minutes or until a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
  • Variation: To make in a 2-quart square baking dish, prepare as directed. Bake in preheated 350-°F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving.

Nutrition information

  • Serving size: 6 servings
  • Per serving: 188 calories; 5 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 17 g protein; 11 mg cholesterol; 373 mg sodium;
  • Carbohydrate Servings: 1

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