Breakfast Casserole

Yield: 4 servings; 6 points per serving

2 slices whole wheat bread, toasted and cut into cubes

2 oz lean deli Virginia ham, chopped

1 cup (4 oz) shredded l/f Swiss cheese (divided)

4 eggs

2 cups f/f milk

salt and pepper to taste

Preheat oven to 350 degrees, spray 8x8 inch baking pan with nonstick cooking spray

Arrange bread cubes in a single layer in prepared baking pan, sprinkle evenly with ham, then all but two tablespoons of the cheese.

In medium bowl, using a fork, beat eggs. Add milk, salt and pepper, beat well. Pour egg mixture over ingredients in pan, sprinkle with the remaining 2 tablespoons cheese. Bake until top is browned and knife inserted in center comes out clean, about 1 hour. Serve immediately.

Nutrition info: 255 calories, 9 g fat, 1.4g fiber

Top

Farmer's Casserole

Yield: 12 servings; 5 points per serving

3 c frozen shredded hash brown potatoes

1/4 c shredded cheese

1 c diced fully cooked ham or Canadian bacon

1/4 c sliced green onion

1 c liquid egg substitute (or 4 eggs, beaten)

12 oz can evaporated milk

1/4 t ground black pepper

1/8 t salt

Preheat oven to 350. Spray 2 qt. baking dish with nonstick spray. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, ham, & onion. In medium bowl, combine eggs, milk, pepper & salt. Pour over potato mixture. Bake, uncovered, for 40-45 minutes, or until center appears set. Let stand 5 minutes before serving.

Top

Breakfast Casserole

Yield: 8 servings; 4 points per serving

1 can reduced-fat Crescent Rolls

8 sausage patties, Healthy Choice Low-Fat

1 1/2 Cups Fat Free Egg Substitute

1 Cup Fat Free Cheddar Cheese, shredded

Preheat oven to 350. Cook sausage according to package, then drain and crumble. Spray pan with cooking spray. Unroll Crescent Rolls and pinch seams and press into bottom of pan and 1 inch up sides. Sprinkle crumbled sausage over dough. Pour eggs over dough and sausage. Sprinkle cheese on top. Bake for 30 minutes.

Top

Impossibly Easy Breakfast Casserole

Yield: 12 servings; 3 points per serving

2 cup cooked ham

1 small onion(s)

1 small green pepper(s)

3 cups Ore-Ida Country Style Hashbrowns

2 cup Kraft Free Shredded Cheddar Cheese

1 cup Bisquick Reduced-Fat Baking Mix

2 cup fat-free skim milk

1 cup fat-free egg substitute

Preheat oven to 400. In a non stick skillet sprayed with cooking spray saute chopped onions & peppers. Add chopped ham half way through cooking. In a 9x13 baking dish pour in frozen hash browns, spread out evenly. Mix in the sauteed veggies & ham. Add 1 cup of cheese. In a bowl combine the milk, bisquick & eggs, whisk together. Pour over the top of the ham, hash brown, cheese mixture. Bake uncovered for 40 minutes or until knife inserted in the center comes out clean. Sprinkle the rest of the cheese over the top & bake until melted. Remove casserole and let stand 5 minutes.

Top

Sausage & Egg Breakfast Casserole

Yield: 6 Servings; 3 points per serving

3 cups (1-in. cubed) French Bread

10 oz. bulk turkey sausage, cooked drained and weigh out 8 oz.

1/4 cup to 1/2 c. chopped green or white onions (about 4 green onions)

3/4 cup (3-oz) shredded reduced-fat sharp cheddar cheese

1 cup fat-free or 1% milk

1 cup egg substitute or use combination of one egg and whites

2 tsp dry mustard (optional)

1/4 tsp salt

1/4 tsp pepper or to taste

Preheat oven to 350 degrees. Heavily spray 7"11" casserole bottom and sides with Butter Pam.

Arrange bread cubes in the dish. Set aside. Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain and pat away all grease. Weigh out 8 oz. Layer sausage mixture and cheese over bread cubes.

Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight.

Bake casserole, uncovered, at 350ºF. for 45 min. or until set and lightly browned. Let stand 5 minutes before serving.

Top

Easy Garden Bake

Yield: 6 servings; 2 points per serving

1 cup chopped zucchini

1 large tomato, chopped, (1 cup)

1 medium onion, chopped, (1 cup)

1/3 cup grated Parmesan cheese

1/2 cup Reduced Fat Bisquick mix

1 cup fat-free skim milk

1/2 cup Egg Beaters or 2 eggs

1/2 tsp. salt

1/8 tsp. pepper

Heat oven to 400 degrees. Grease 9-inch pie plate. Layer zucchini, tomato, onion, and cheese in pie plate.

Stir remaining ingredients until blended. Pour into pie plate.

Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

1 Serving: Calories 105, Fat 3g, Dietary Fiber 1g.

Notes: This recipe is easy to make and can be made with variations of vegetables and cheese. A favorite is to use broccoli, 6 oz. fat free ham, and reduced fat sharp cheddar cheese. The addition of the ham adds an extra 1 point per serving of 6 slices. You can divide this pie into thirds; each third is 4 points (6 with ham) and have it with a salad for a light supper.

Top

Breakfast Casserole Bake

1 lb lean ham or canadian bacon cubed

1 med onion

8 oz mushrooms

1 pepper

thawed frozen spinach or broccoli ( I used a combination of both)

(or use any combination of veggies you like)

12 eggs or substitute equivelant

1/2 c. evaporated skim milk

8 oz ff cheddar cheese

Spray a 13x9 pan with PAM, set oven to 350.

In a large saute pan coated with spray, cook chopped onion, peppers and mushrooms until soften. Add in broccoli or spinach to heat through. Set aside.

Layer ham in the bottom of the pan, top with veggie mixture and then top with cheese. Mix eggs and milk, pour over top of layers in the pan. Bake for 30 minutes or until done.

Top