Good & Delicious Do-Ahead Brunch Bake
Alyson Stringer (originally from Margaret McCoy Sargent)
This is a good breakfast casserole for the holidays, when you don’t want to feed your family yet another calorie-laden meal. No one will ever guess they’re only getting 3 Weight Watchers points per serving! (Nov 2010)
8 frozen has brown patties
8 oz lean ham, chopped
1 cup low-fat shredded cheese
2 cups skim milk
1 (10.5oz) can 98% fat-free cream of mushroom soup
1 cup Egg Beaters (to equal 4 eggs)
1 (4oz) can chopped green chilies
1 tsp dry mustard
1/4 tsp black pepper
8 oz lean ham, chopped
1 cup low-fat shredded cheese
2 cups skim milk
1 (10.5oz) can 98% fat-free cream of mushroom soup
1 cup Egg Beaters (to equal 4 eggs)
1 (4oz) can chopped green chilies
1 tsp dry mustard
1/4 tsp black pepper
Spray a 9x13-inch casserole dish with cooking spray. Place the frozen hash brown patties in the bottom of the dish. Top with the ham. Sprinkle with the shredded cheese. Combine the milk, soup, Egg Beaters, green chilies, dry mustard, and pepper. Pour over the potatoes, ham and cheese. Cover and refrigerate overnight.
Set out of refrigerator for 30 minutes prior to baking. Bake at 350˚F for 1 hour covered with foil. Uncover and add 1/4 cup more cheese.
Bake another 20-25 minutes uncovered. Let stand for 10 minutes.