Brunch Bake - 3 pts
Submitted by Peggy
This needs to be made the night before so it can sit in the fridge.
8 frozen hash brown potato patties – can use shredded hash brown(16 oz = 8 patties)
1 pkg (8oz) thinly sliced ham, chopped or Canadian Bacon
1-1/4 C shredded reduced-fat cheddar cheese, divided
2 C skim milk
1 can (10.75 oz) low-fat condensed cream of mushroom soup
Egg substitute = 4 eggs
1 t. ground mustard
1/4 t. pepper
Place potato patties in a 13 X 9 X 2" baking dish coated with nonstick cooking spray.
Top with ham and 1 cup cheese.
Combine milk, soup, egg substitute, mustard and pepper; pour over cheese.
Cover and refrigerate overnight.
Remove from the fridge 30 min before baking.
Bake 350 for 1 hour.
Uncover and sprinkle with remaining cheese.
Bake 20-25 min longer or until a knife inserted near the center comes out clean.
Let stand 10 min before serving.
12 servings
122 cal, 463 mg sodium, 13 mg cholesterol, 9 gm carb, 11 gm protein, 5 gm fat, trace fiber