Ingredients for Low Fat Egg And Ham Breakfast Casserole
- 6 large eggs
- Egg White
- 1% Low Fat Milk
- Frozen Shredded Hash Browns
- 1 1/2 cups diced cooked ham
- 2% Cheddar Cheese
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Low Fat Egg And Ham Breakfast Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Generously spray a 9x13 inch baking dish with cooking spray.
- Arrange 2 cups of frozen shredded hash brown potatoes in the bottom of the prepared baking dish.
- Sprinkle the remaining 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper evenly over the potatoes.
- Pour the egg mixture evenly over the potatoes.
- Distribute 1 1/2 cups of diced cooked ham evenly over the egg mixture.
- Sprinkle 1 cup of shredded cheddar cheese (or your preferred cheese) evenly over the ham.
- Bake for 60-70 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
11g
Fat
20g
Carbs
9g
