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Ham and Egg Brunch Bake

Serves: 8
Total Calories: 337

Ingredients

6 cups frozen (unthawed) frozen hash brown potatoes
2 cups diced fully cooked ham
2 cups shredded Swiss cheese (8 ounces)
1 (7-ounce) jar roasted red bell pepper, drained and chopped
1 (4 1/2-ounce) jar sliced mushrooms, drained
6 eggs
1/3 cup milk
1 cup small curd creamed cottage cheese
1/4 teaspoon pepper

Directions:

1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches.
2. Sprinkle 3 cups of the potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.
3. Beat eggs, milk, cottage cheese and pepper with fork or wire whisk until blended pour over potatoes. Bake uncovered 45 to 50 minutes or until light golden brown and set in center.

1 SERVING: Calories 310 (Calories from Fat 145) Fat 16g (Saturated 8g) Cholesterol 210mg Sodium 800mg Carbohydrates 19g (Dietary Fiber 2g) Protein 25g.



Nutritional Facts:

Serves: 8
Total Calories: 337
Calories from Fat: 128

This Ham and Egg Brunch Bake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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