Find another recipe
Here are all the breakfast favorites -- hashbrowns, eggs, sausage, and cheese -- in one pan. |
3
|
cups
|
frozen loosely packed hashbrown potatoes with onion and peppers
|
1
|
|
small onion, chopped (1/4 cup)
|
1
|
|
large red apple (such as Jonathan), cored and chopped (about 1 cup)
|
1
|
teaspoon
|
dried sage, crushed
|
2
|
tablespoons
|
water
|
1
|
cup
|
diced fully cooked ham
|
1-1/2
|
cups
|
fat-free milk
|
1
|
cup
|
frozen egg product, thawed, or 4 beaten eggs
|
1/2
|
cup
|
shredded low-fat cheddar cheese (2 ounces)
|
1/4
|
teaspoon
|
salt
|
|
|
Fresh sage (optional)
|
|
More from Better Homes and Gardens
|
|
|
Preparation
|
Bake:30 minutesPrep:35 minutes
|
1
|
Thaw potatoes for 30 minutes. Press between paper towels to remove moisture. Set aside.
|
2
|
In a 10-inch ovenproof skillet cook onion, apple, sage, and water over medium heat until onion is tender. Remove from heat. Stir in potatoes and ham.
|
3
|
Combine milk, egg product or eggs, cheese, and salt. Pour egg mixture into skillet. Do not stir. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until center appears just set. Garnish with fresh sage, if desired. Makes 6 servings.
|
Nutritional Analysis
|
 |
Per Serving
|
calories
|
254 |
total fat
|
12g |
saturated fat
|
4g |
cholesterol
|
21mg |
sodium
|
561mg |
carbohydrate
|
21g |
fiber
|
2g |
protein
|
16g |
vitamin A
|
10% |
vitamin C
|
16% |
calcium
|
15% |
iron
|
12% |
|
|
|
|