HEART HEALTHY RECIPE (BREAKFAST): POTATO AND EGG CASSEROLE

·         2 cups Egg Beaters

·         2 TBSP Dijon mustard

·         ¼ tsp. pepper

·         3 ½ cups shredded raw potatoes

·         1 cup cheddar cheese (fat free and 2% cheese mixed together)

·         1 cup mushrooms, chopped

·         ½ medium onion, diced

·         2 cup broccoli, steamed

1.      Preheat oven to 375˚

2.      Spray 9x13 dish with cooking spray, including the sides of dish

3.      Line hash brown potato evenly along bottom

4.      Layer cheese, mushrooms, onion and broccoli on top of potatoes

5.      Mix egg beaters, mustard and pepper and pour over vegetables

6.      Bake for 40 minutes or until center is cooked

Servings:  6

Serving Size: 1/6^th of casserole

Nutritional Information

Calories:  180

Fat:  5 g

Saturated Fat: 2 g                           TIP:

Cholesterol:  5 mg                           To save time substitute frozen

Sodium:  340 mg                                shredded potatoes such as O’Brien potatoes

Carbohydrate:  18 g

Fiber:  3 g

Protein:  17 g

"The Perfect Day"
By: Nanette Cameron, RD