Farmer's Casserole

 

Breakfast for dinner.....this is what we had last night and I loved it! It seems like it's been ages since I actually "cooked" anything! We've just been have quick, easy meals. Nothing has been interesting enough share.

This recipe came in my email from Taste of Home. The recipe calls for an 8-inch square pan. I used a round casserole and it worked fine.

My husband is not a fan of having breakfast for dinner.....at all. He actually liked this AND is willing to eat leftovers tonight.

 

I didn't change anything except that I added a little Mrs. Dash Garlic & Herb seasoning with the salt and pepper. It took a little longer to cook that the recipe stated, but not by much. Just until the knife came out clean when it was inserted into the center. This is something I will definitely make again.

Farmer's Casserole
Source: Taste of Home

• 3 cups frozen shredded hash browns
• 3/4 cup shredded Monterey Jack cheese
• 1 cup cubed fully cooked ham
• 1/4 cup chopped green onions
• 4 eggs
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Place potatoes in an 8-in. square baking pan. Sprinkle with the cheese, ham and onions. Whisk the eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Facts
1 serving (1 each) equals 252 calories, 14 g fat (7 g saturated fat), 187 mg cholesterol, 531 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein.

This post is linked to these parties:
Full Plate Thursday
Chic and Crafty Party
Food on Fridays
Foodie Friday

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Denver Omelette in a Mug

Over the weekend I caught the Hungry Girl (Rise and Dine) episode on Food Network. I've got to watch that show more often!

This recipe is so ridiculously easy it's crazy! If you have to race out the door in the morning, you could always have everything chopped the night before so you could just pop it in the microwave.

I changed up the recipe a little. I rarely have cheddar cheese in the house, so I used a Laughing Cow Light Swiss Wedge. Since I was out of egg substitute I just used a regular egg. I had my omelette with a nectarine. Below is Lisa's recipe:

Denver Omelette in a Mug

1/4 cup chopped green bell pepper
2 tablespoons chopped onion
1/2 cup fat-free liquid egg substitute
1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices)
2 tablespoons shredded fat-free Cheddar cheese
Orange slices, for serving, optional

Serving suggestion: Whole-wheat English muffin

Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.

Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.

Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.

Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!

PER SERVING (entire recipe): 122 calories, 0.75g fat, 702mg sodium, 6g carbs, 0.5g fiber, 2.5g sugars, 21.5g protein

This post is linked to these parties:
Made By You Monday {on Tuesday}
These Chicks Cooked Link Party - Featuring Your Recipes from All Around Blogland #11
Cast Party Wednesday Link Party #8
Turning the Table Thursday

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