Cheesy Potato and Egg Casserole
1 (20-oz) pkg frozen shredded hash brown potatoes, Southwestern
1-1/2 cup frozen green bell pepper, thawed
1 cup frozen corn kernels, thawed
4 oz lean reduced-sodium ham, thinly sliced and chopped
1/2 cup egg substitute
1/3 cup evaporated fat-free milk
1/4 tsp cayenne pepper
1 cup shredded reduced-fat sharp cheddar cheese
Heat oven to 350 deg F.
Coat a 12-inch ovenproof skillet with cooking spray and add potatoes, peppers, corn and ham. Pour egg substitute and milk over all and sprinkle with cayenne.
Cover and bake 35 minutes or until knife inserted in center comes out
clean. Remove from oven, top with cheese, and let stand, uncovered, 3 minutes or until cheese melts. Serves 6