Prep Time:20 minsAdditional Time:8 hrs 50 minsTotal Time:9 hrs 10 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:8 hrs 50 minsTotal Time:9 hrs 10 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:8 hrs 50 mins
Additional Time:
8 hrs 50 mins
Total Time:9 hrs 10 mins
Total Time:
9 hrs 10 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2cupsbroccoli floretsNonstick cooking spray4cupsfrozen hash brown potatoes, thawed2tablespoonscoarsely snipped fresh chives6ouncesthinly sliced, lower-sodium cooked honey ham, chopped1cupshredded reduced-fat Cheddar cheese8eggs, lightly beaten½cupfat-free milk½teaspoonsalt½teaspoonblack pepper¼teaspoongarlic powder
Cook Mode(Keep screen awake)
Ingredients
2cupsbroccoli florets
Nonstick cooking spray
4cupsfrozen hash brown potatoes, thawed
2tablespoonscoarsely snipped fresh chives
6ouncesthinly sliced, lower-sodium cooked honey ham, chopped
1cupshredded reduced-fat Cheddar cheese
8eggs, lightly beaten
½cupfat-free milk
½teaspoonsalt
½teaspoonblack pepper
¼teaspoongarlic powder
DirectionsIn a medium saucepan, cook 2 cups broccoli in boiling, lightly salted water for 3 minutes; drain. Rinse with cold water; drain again.Coat a 2-quart rectangular baking dish with cooking spray. Add 4 cups potatoes and 2 tablespoons chives to the prepared dish; toss to combine. Top with broccoli, 6 ounces ham and 1 cup cheese.In a medium bowl, combine the 8 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160°F). If necessary, to prevent over-browning, cover with foil for the last 10 minutes.To make aheadPrepare and assemble the casserole the evening before. Store it covered in the refrigerator until ready to bake the following day. Remove it from the refrigerator about 30 minutes before baking it.Frequently Asked QuestionsWhen selectingbroccoli, look for bright green florets, whether you are buying a bag of florets, just the crown or the crown with the stem. Avoid any that have yellowing. Ensure that the flower buds are closed and that the stalk appears fresh and without cracks.If you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 5 days. Individual portions can be reheated quickly in the microwave for about 30 seconds. Alternatively, you can warm servings in a toaster oven or conventional oven at 350°F for approximately 15 minutes. You can also fry some slices in a skillet if you prefer.Certainly! That’s the beauty of casseroles: You can easily prepare two at once and store one in the freezer for later. This breakfast casserole can be kept in one or more freezer-safe containers for at least 3 months. Just be sure to label it, and you can enjoy it at a later time.Fresh fruit or a chilled yogurt parfait would be a refreshing complement. Try it with ourFeel-Good Fruit Saladmade with three different types of oranges, aPineapple & Cucumber SaladorEasy Fruit Saladmade with pineapple, oranges, kiwis, apples and grapes. You could also add a yogurt parfait using fresh or frozen fruit like ourYogurt-Fruit ParfaitsorNut & Berry Parfait.Diabetic Living Magazine
Directions
In a medium saucepan, cook 2 cups broccoli in boiling, lightly salted water for 3 minutes; drain. Rinse with cold water; drain again.Coat a 2-quart rectangular baking dish with cooking spray. Add 4 cups potatoes and 2 tablespoons chives to the prepared dish; toss to combine. Top with broccoli, 6 ounces ham and 1 cup cheese.In a medium bowl, combine the 8 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160°F). If necessary, to prevent over-browning, cover with foil for the last 10 minutes.To make aheadPrepare and assemble the casserole the evening before. Store it covered in the refrigerator until ready to bake the following day. Remove it from the refrigerator about 30 minutes before baking it.Frequently Asked QuestionsWhen selectingbroccoli, look for bright green florets, whether you are buying a bag of florets, just the crown or the crown with the stem. Avoid any that have yellowing. Ensure that the flower buds are closed and that the stalk appears fresh and without cracks.If you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 5 days. Individual portions can be reheated quickly in the microwave for about 30 seconds. Alternatively, you can warm servings in a toaster oven or conventional oven at 350°F for approximately 15 minutes. You can also fry some slices in a skillet if you prefer.Certainly! That’s the beauty of casseroles: You can easily prepare two at once and store one in the freezer for later. This breakfast casserole can be kept in one or more freezer-safe containers for at least 3 months. Just be sure to label it, and you can enjoy it at a later time.Fresh fruit or a chilled yogurt parfait would be a refreshing complement. Try it with ourFeel-Good Fruit Saladmade with three different types of oranges, aPineapple & Cucumber SaladorEasy Fruit Saladmade with pineapple, oranges, kiwis, apples and grapes. You could also add a yogurt parfait using fresh or frozen fruit like ourYogurt-Fruit ParfaitsorNut & Berry Parfait.
In a medium saucepan, cook 2 cups broccoli in boiling, lightly salted water for 3 minutes; drain. Rinse with cold water; drain again.
Coat a 2-quart rectangular baking dish with cooking spray. Add 4 cups potatoes and 2 tablespoons chives to the prepared dish; toss to combine. Top with broccoli, 6 ounces ham and 1 cup cheese.
In a medium bowl, combine the 8 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.
To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160°F). If necessary, to prevent over-browning, cover with foil for the last 10 minutes.
To make aheadPrepare and assemble the casserole the evening before. Store it covered in the refrigerator until ready to bake the following day. Remove it from the refrigerator about 30 minutes before baking it.
To make ahead
Prepare and assemble the casserole the evening before. Store it covered in the refrigerator until ready to bake the following day. Remove it from the refrigerator about 30 minutes before baking it.
Frequently Asked QuestionsWhen selectingbroccoli, look for bright green florets, whether you are buying a bag of florets, just the crown or the crown with the stem. Avoid any that have yellowing. Ensure that the flower buds are closed and that the stalk appears fresh and without cracks.If you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 5 days. Individual portions can be reheated quickly in the microwave for about 30 seconds. Alternatively, you can warm servings in a toaster oven or conventional oven at 350°F for approximately 15 minutes. You can also fry some slices in a skillet if you prefer.Certainly! That’s the beauty of casseroles: You can easily prepare two at once and store one in the freezer for later. This breakfast casserole can be kept in one or more freezer-safe containers for at least 3 months. Just be sure to label it, and you can enjoy it at a later time.Fresh fruit or a chilled yogurt parfait would be a refreshing complement. Try it with ourFeel-Good Fruit Saladmade with three different types of oranges, aPineapple & Cucumber SaladorEasy Fruit Saladmade with pineapple, oranges, kiwis, apples and grapes. You could also add a yogurt parfait using fresh or frozen fruit like ourYogurt-Fruit ParfaitsorNut & Berry Parfait.
Frequently Asked Questions
When selectingbroccoli, look for bright green florets, whether you are buying a bag of florets, just the crown or the crown with the stem. Avoid any that have yellowing. Ensure that the flower buds are closed and that the stalk appears fresh and without cracks.
If you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 5 days. Individual portions can be reheated quickly in the microwave for about 30 seconds. Alternatively, you can warm servings in a toaster oven or conventional oven at 350°F for approximately 15 minutes. You can also fry some slices in a skillet if you prefer.
Certainly! That’s the beauty of casseroles: You can easily prepare two at once and store one in the freezer for later. This breakfast casserole can be kept in one or more freezer-safe containers for at least 3 months. Just be sure to label it, and you can enjoy it at a later time.
Fresh fruit or a chilled yogurt parfait would be a refreshing complement. Try it with ourFeel-Good Fruit Saladmade with three different types of oranges, aPineapple & Cucumber SaladorEasy Fruit Saladmade with pineapple, oranges, kiwis, apples and grapes. You could also add a yogurt parfait using fresh or frozen fruit like ourYogurt-Fruit ParfaitsorNut & Berry Parfait.
Diabetic Living Magazine
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Nutrition Facts(per serving)219Calories9gFat20gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
