Saturday, December 5, 2009
I love breakfast. I love breakfast for dinner. We eat it often here. This egg bake isn't one of the egg soaked bread casseroles that I see a lot of. This is a delicious egg dish packed with bright tasty vegetables and ham packed in there. 1/2 of the pan is one serving which is huge. I usually put a bit of cheese on top but I forgot this time and I didn't miss it. Actually, I thought it was prettier without the cheese on top.
1 1/3 cups hash brown potatoes (6 oz.)
2 cups broccoli (4.4 oz)
4 oz. chopped ham
1/2 onion, chopped
½ red or green pepper
1 can Rotel tomatoes, drained thoroughly, press in strainer with paper towel
¼ cup 1% milk
2 tbsp. flour
1 carton egg beaters plus ½ cup
1 tsp dried basil
¼ tsp. black pepper
2 tbsp. cheese
Put hashbrowns on bottom of an 8 x 8 glass baking pan. Add broccoli, onion, pepper on top of hashbrowns. Sprinkle ham and tomatoes evenly over the vegetables. Mix milk and flour, add eggs and spices. Add egg mixture to veggies. Sprinkle cheese on top. Cook at 400 for 45 – 50 minutes until egg is set. If you don't push a lot of the moisture out of the tomatoes, you'll get a lot of liquid from them.
Total calories = 840 calories
2 huge servings = 420 calories
1 serving egg bake = 420 calorie dinner
Calories calculated from Calorieking.com, some numbers are rounded and approximate.