Hashbrown Egg Bake


Hashbrown Egg Bake
3 c. frozen shredded potatoes
1 c. diced ham
½ c. reduced fat shredded cheddar cheese
¼ salt
½ tsp pepper
4 eggs
12 oz evaporated skim milk

Preheat oven to 350°. Spray 9×9 pan with cooking spray. Add shredded potatoes and sprinkle with ham and cheese. Combine salt, pepper, eggs and milk in a medium bowl; whisk until well combined. Pour over potatoes in pan. Bake 45-50 minutes or until lightly browned and eggs are set in the middle.
Yield: 6 servings. Per serving= 326 Calories; 16g Fat (44.2% calories from fat); 17g Protein; 30g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 581mg Sodium.