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Do-Ahead Brunch Bake

Joy Maynard of St. Ignatius, Montana wakes up her clan with this convenient breakfast casserole that she assembles the night before. Loaded with hearty ham and hash browns, it's sure to start their day in a tasty way.
  • Total Time
    Prep: 10 min. + chilling Bake: 1 hour 20 min. + standing
  • Makes
    12 servings

Ingredients

  • 8 frozen hash brown patties
  • 1 package (8 ounces) thinly sliced fully cooked ham, chopped
  • 1-1/4 cups shredded reduced-fat cheddar cheese, divided
  • 2 cups fat-free milk
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup egg substitute
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper

Directions

  • Place potato patties in a 13x9-in. baking dish coated with 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 refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts
1 each: 122 calories, 5g fat (0 saturated fat), 13mg cholesterol, 463mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1 meat, 1/2 starch.

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