Ingredients
- 2 cups broccoli florets
- Nonstick cooking spray
- 4 cups frozen hash brown potatoes, thawed
- 2 tablespoons coarsely snipped fresh chives
- 6 ounces thinly sliced, lower-sodium cooked honey ham, chopped
- 1 cup shredded reduced-fat Cheddar cheese
- 8 eggs, lightly beaten
- ½ cup fat-free milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Directions
- In a medium saucepan, cook 2 cups broccoli in boiling, lightly salted water for 3 minutes; drain. Rinse with cold water; drain again.
- Coat a 2-quart rectangular baking dish with cooking spray. Add 4 cups potatoes and 2 tablespoons chives to the prepared dish; toss to combine. Top with broccoli, 6 ounces ham and 1 cup cheese.
- In a medium bowl, combine the 8 eggs, ½ cup milk, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.
- To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160°F). If necessary, to prevent over-browning, cover with foil for the last 10 minutes.
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