ham and broccoli breakfast casserole
Recipes
Pancake
Ham and Broccoli Breakfast Casserole
Prepare this easy ham and broccoli casserole the evening before. In the morning, just pop it in the oven for a delicious breakfast.
Ingredients
- 2 cups broccoli florets
- nonstick cooking spray
- 4 cups frozen hash brown potatoes, thawed
- 2 tablespoons coarsely snipped fresh chives
- 6 ounces thinly sliced, lower-sodium cooked honey ham, chopped
- 1 cup shredded reduced-fat cheddar cheese
- 8 eggs, lightly beaten
- ½ cup fat-free milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Directions
- In a medium saucepan, cook 2 cups broccoli in boiling, lightly salted water for 3 minutes; drain. Rinse with cold water; drain again.
- Coat a 2-quart rectangular baking dish with cooking spray. Add 4 cups potatoes and 2 tablespoons chives to the prepared dish; toss to combine. Top with broccoli, 6 ounces ham and 1 cup cheese.
- In a medium bowl, combine the 8 eggs, ½ cup milk, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.
- To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160°F). If necessary, to prevent over-browning, cover with foil for the last 10 minutes.
