Swiss Potato Casserole

Swiss Potato Casserole

Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice. 
Ingredients:

Ingredient Checklist

1 pound tiny new potatoes, cut into 1/4-inch slices
⅓ cup thinly sliced leek
Nonstick cooking spray
¾ cup chopped cooked ham
3 ounces reduced-fat Swiss cheese, cut into small  pieces
1 ¼ cups fat-free milk
1 tablespoon all-purpose flour
¾ cup refrigerated or frozen egg product, thawed
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
¼ teaspoon black pepper

Directions:

In a covered large saucepan, cook sliced potatoes in a small amount of boiling, lightly salted water about 10 minutes or just until tender, adding the leek the last 5 minutes of cooking. Drain potato mixture.

Coat a 2-quart rectangular baking dish with cooking spray. Place potato mixture in bottom of the prepared baking dish. Sprinkle with the ham and Swiss cheese.

In a medium bowl stir the milk into the flour until smooth. Stir in the egg product, thyme, and pepper. Pour the egg mixture over potato mixture.

Bake in a 350° oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.  Serves 6.