Source: dLife

A thyme-flavored ham and potato breakfast casserole.

Servings

1 lb cooked baby red potatoes , cut into 1/4-inch slices
0.33 cup chopped leeks , thinly sliced
1 Cooking Spray, canola, non-aerosol, butter flavor, 1/3 sec spr
6 oz reduced fat low sodium ham , chopped
3 oz low fat Swiss cheese, diced , cut into small pieces
1.25 cup whole milk
1 tbsp white all purpose flour
0.75 cup liquid egg substitute
2 tsp fresh thyme (or 1/2 tsp. dried)
0.25 tsp black pepper

1 Preheat oven to 350 degrees F.
2 In a covered large saucepan cook sliced potatoes in a small amount of boiling, lightly salted water about 10 minutes or just until tender. Add leeks the last 5 minutes of cooking. Drain potato mixture.
3 Coat a nonstick baking dish with cooking spray. Spread potato mixture in bottom of the prepared baking dish. Sprinkle with ham and Swiss cheese.
4 In a medium bowl, stir the milk into the flour until smooth. Stir in the egg product, thyme, and pepper. Pour the egg mixture over potato mixture.
5 Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.