6 C. diced potatoes
1/2 Onion, diced
1 Tbsp. extra virgin olive oil
1 1/2 C. reduced fat Colby & Monterrey blend cheese, shredded
6 Slices Ham, diced (or Canadian Bacon)
2 Sliced green onions
24 Oz. (2 cans) fat-free evaporated milk
8 Large Eggs (or 2c egg substitute)
1/4 Tsp. salt
1/4 Tsp. black pepper
HOW TO MAKE:
1-Preheat oven to 375°.
2-Heat oil in a non-stick skillet over medium heat.
3-Add potatoes to skillet and cook until lightly browned.
4-Add cooked potatoes to bottom of a casserole dish.
5-Layer ham, cheese, and green onion on top of potatoes.
6-In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. Stir to combine.
7-Pour egg mixture potato mixture in casserole dish.
8-Bake for 45-55 minutes or until egg is set.
9-Remove from oven, let set for 5-10 minutes.
10- Cut into 15 equal portions. Serve immediately.
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