DO-AHEAD BRUNCH BAKE

Do-Ahead Brunch Bake image

Joy Maynard of St. Ignatius, Montana wakes up her clan with this convenient breakfast casserole that she assembles the night before. Loaded with hearty ham and hash browns, it's sure to start their day in a tasty way.

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

8 frozen hash brown patties
1 package (8 ounces) thinly sliced fully cooked ham, chopped
1-1/4 cups shredded reduced-fat cheddar cheese, divided
2 cups fat-free milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup egg substitute
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

Place potato patties in a 13x9-in. baking dish coated with cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 122 calories, Fat 5g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 463mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges