Italian Breakfast Casserole
| Amount | Measure | Ingredient -- Preparation Method |
|
1 |
small |
onion -- minced |
|
2 |
cloves |
garlic -- minced |
|
14 1/2 |
ounces |
canned tomatoes -*See Note |
|
4 |
large |
eggs |
|
2 |
cups |
potatoes -- cooked and diced |
|
1 |
cup |
ham, extra lean boneless -- diced |
|
1 |
teaspoon |
Italian seasoning |
|
1/4 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
olive oil |
|
1 |
cup |
Italian Six Cheese |
| Heat oven to 350°F. Heat olive oil in large frying pan. Add potatoes, ham, onions and garlic. Cook until potatoes brown and onion and garlic soften. Mix together the remaining ingredients. Add to potatoes mixture and mix well. Pour into a 1 quart casserole dish. Bake uncovered in a 350°F oven for 30 minutes or until knife inserted in middle comes out clean. * Note: I use diced tomatoes with balsamic vinegar, basil and olive oil. Makes 6 servings. |
| Per Serving: 268 Calories; 14g Fat (46.1% calories from fat); 21g Protein; 15g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 576 mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |