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Cheesy Egg and Potato Brunch Bake

Cheesy Egg and Potato Brunch Bake

35 Min(s)
20 Min(s) Prep
15 Min(s) Cook
Healthy Living
Let the good times roll with this cheesy egg and potato brunch bake from My Food and Family, which is packed with ham, mushrooms and colorful veggies.
What You Need
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4 servings
Original recipe yields 4 servings
1/2 cup sliced fresh mushrooms
1 green onion, chopped
2 Tbsp. chopped green pepper
1 cup cooked potatoes, cut into 1/2-inch cubes
4 eggs
2 Tbsp. water
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Let's Make It
1
Heat oven to 350°F.
2
Cook and stir mushrooms, onions and peppers in dressing in large nonstick skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add potatoes and ham; cook 3 min., stirring occasionally. Remove from heat; cool slightly.
3
Meanwhile, whisk together eggs and water in medium bowl. Stir in vegetable mixture and 2 Tbsp. cheese. Pour into 9-inch pie plate lightly sprayed with cooking spray; sprinkle with remaining cheese.
4
Bake 15 min. or until eggs are set.
Kitchen Tips
Tip 1
Substitute
Prepare using 1 cup frozen hash browns.
Tip 2
Special Extra
Serve with TACO BELL® Thick & Chunky Salsa.
Tip 3
Substitute
Prepare using red pepper.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 195mg
65%
Sodium 280mg
12%
Total Carbohydrates 7g
3%
Dietary Fiber 1g
4%
Sugars 2g
4%
Protein 10g
20%
Vitamin A
6%
Vitamin C
8%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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