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Wake-Up Casserole Recipe

submitted by reader Marsha Baker of Pioneer, OH

Wake-Up Casserole
High Cotton Food Styling & Photography
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egg , wake , casserole , yukon , gold
Marsha Baker, of Pioneer, Ohio, substituted hash-brown patties for the bread slices originally used in this recipe. We’ve substituted thinly sliced Yukon Gold potatoes to up the potassium and fiber. We’ve decreased the amount of cheese, used a combination of whole egg and egg whites, and used 2% reduced-fat milk rather than whole milk. The savings: 140 calories, 15g fat and 205mg cholesterol.

Ingredients
3 large Yukon Gold potatoes,
thinly sliced
1½ cups thinly sliced Black Forest ham
2 cups shredded Colby-Jack or
Cheddar cheese, divided
1 egg
8 egg whites
1 cup 2% reduced-fat milk
1/2 teaspoon dried thyme
2 chopped green onions
1/4 teaspoon salt
½ teaspoon coarsely ground
black pepper
½ teaspoon dry mustard
Instructions
1. Preheat oven to 325F. Spray a 13 x 9-inch nonstick casserole dish with cooking spray.
2. Arrange one-third of the sliced potatoes over bottom of pan. Layer ½ cup ham over potatoes and sprinkle ½ cup cheese over ham. Repeat layers twice.
3. Whisk egg and egg whites in a medium bowl until well blended. Stir in milk, thyme, green onions, salt, pepper and mustard; mix well. Pour evenly over ham and cheese.
4. Cover with foil and bake 1 hour and 40 minutes. Remove foil; sprinkle with remaining ½ cup cheese. Bake 5 minutes longer, or until edges are golden and a knife inserted near the center comes out clean. Serves 8.

Tips from the Test Kitchen
Tips From Our Test Kitchen: You may substitute sausage or bacon for the ham, if desired.
Nutritional Information
Nutritional facts per serving: 270 calories, 10g fat, 65mg cholesterol, 19g protein, 25g carbohydrates, 3g fiber, 620mg sodium.

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