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.
