Egg and Potato Casserole
Make this quick and easy casserole for Sunday brunch or breakfast any day of the week!
Ingredients
- cooking spray
- 2 cups loose-pack frozen diced hash brown potatoes with onion and peppers
- 1 cup loose-pack frozen cut broccoli or asparagus
- ⅓ cup finely chopped canadian-style bacon or lean cooked ham (2 ounces)
- ⅓ cup evaporated fat-free milk
- 2 tablespoons all-purpose flour
- 2 (8 ounce) cartons refrigerated or frozen egg product, thawed
- ½ cup shredded reduced-fat cheddar cheese (2 ounces)
- 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
- ¼ teaspoon black pepper
- ⅛ teaspoon salt