2 cups frozen diced hash brown potatoes with onion & peppers
1 cup small broccoli florets
1/4 lb bacon or ham, cooked and crumbled or chopped
1/3 cup fat-free evaporated milk
2 tbsp white whole-wheat flour
2 cartons (8-oz each) refrigerated egg substitute*
1/2 cup shredded reduced-fat cheddar cheese
1/2 tsp dried basil
1/4 tsp freshly ground black pepper
1/8 to 1/4 tsp salt (to taste)
1/8 tsp garlic powder
1 green onion, chopped, for garnish if desired
Preheat oven to 350 degrees.
Spray a 2-quart square baking dish or pan with nonstick cooking spray; set aside.
Spread the hash browns evenly over the bottom of the prepared pan or dish; spread the broccoli evenly over the hash browns. Sprinkle the bacon or ham evenly over all; set aside.
Slowly stir the milk into the flour in a medium bowl. Stir in the eggs, half the cheese, the basil, pepper, salt, and garlic powder. Pour over the ingredients in the baking pan or dish.
Bake in a 350 degree oven for approximately 45 minutes or until a knife inserted in the center comes out clean. Remove from oven and sprinkle the remaining cheese over all. Allow to stand 5 minutes to set and the cheese to melt before cutting to serve. Sprinkle with the chopped green onion, if using.
Yield: 6 servings
To make-ahead: Follow directions above down to the baking. DO NOT BAKE. Cover and refrigerate up to 24 hours then bake in a preheated 350 degree oven until done as described above. Baking may take 5 to 10 minutes longer.
*You may use 8 beaten eggs instead of the egg substitute.
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