Layered Brunch Casserole

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  • Ingredients
    8 large EGGS
    cooking spray
    2 1/2 cups frozen shredded hash brown potatoes, thawed
    6 slices Swiss cheese
    1 1/2 cups chopped lean ham (8 oz.)
    6 slices American cheese
    1 1/2 cups nonfat milk
    1 Tbsp. Dijon mustard
    1 Tbsp. dried minced onions
    1 1/2 cups crushed corn flakes
    1/4 cup butter, melted

    Yields: 8 servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 363

    Total fat: 23 g
    Saturated fat: 11 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 5 g

    Cholesterol: 242 mg
    Sodium: 980 mg
    Carbohydrates: 17 g
    Fiber: 1 g
    Sugar: 5 g
    Protein: 21 g
    Vitamin A: 184 mcg
    Vitamin D: 2 mcg
    Folate: 62 mcg
    Choline: 174 mg
    Calcium: 300 mg
    Iron: 3 mg
    Potassium: 292 mg

    This recipe is an excellent source of choline, vitamin A and protein, and a good source of folate.

Directions

  1. SPRAY a 3-quart casserole with cooking spray; SET aside.

  2. LAYER half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. REPEAT layers.

  3. BLEND remaining ingredients except corn flakes and butter, until combined. POUR over ingredients in casserole. REFRIGERATE, covered, several hours or overnight.

  4. PREHEAT oven to 350°F. Uncover casserole and sprinkle with corn flakes. DRIZZLE with melted butter if desired.

  5. BAKE casserole 50 to 60 minutes or until knife inserted near center comes out clean.

Insider Info

  • If using a 13 x 9-inch baking dish, make only one layer of ingredients. Bake 40 to 45 minutes.
  • This is a great dish when having overnight guests, since it can be prepared the day before.
  • Serve with fruit for a festive breakfast or brunch.