Prep: 15 minutes
Bake: 40 minutes
Serves: 6, main-dish servings
nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey ham (about 2 oz.)
1/3 cup evaporated fat-free milk
2 Tbsp. all-purpose flour
2 8-oz cartons refrigerated egg product
1/2 cup shredded reduced-fat cheddar cheese (2 oz.)
1 Tbsp. snipped fresh basil (or 1/2 tsp. dried basil, crushed)
1/4 tsp. black pepper
1. Preheat oven to 350 degrees F. Lightly coat a 2-qt. square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey ham. Set aside.
2. Stir milk gradually into flour in a medium bowl. Si tr in egg product, half the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
3. Bake in preheated oven for 40-45 minutes or until knife comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes.
Make-ahead tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 ours. Before serving, remove cover and bake as directed above.
*From Better Homes & Gardens