Ham and Potato Brunch Bake

Ham and Potato Brunch Bake
April 2000 NL

This is so filling, I bet it shows up on as many dinner menus as
it does Brunch ones, especially when you discover how easy it
is to stir up.

1 1/2 cups (9 oz) diced Dubuque 97% FF ham
3 cups (10oz) frozen shredded loose-packed potatoes
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1 1/2 cups (6 oz) shredded reduced fat Cheddar Cheese *
2 cups skim milk
3/4 cup Bisquick Reduced Fat Baking Mix
4 eggs or equivalent in egg substitute
2 teaspoon dried parsley flakes

Preheat oven to 375. Spray 8x12 baking dish with butter
-flavored spray.

In a large bowl, combine ham, potatoes, green pepper,
onion and 3/4 cup cheddar cheese.

Evenly spread mixture into prepared baking dish.

In same bowl, combine skim milk, baking mix, eggs
and parsley flakes.

Mix well to blend. Evenly pour mixture over potato mixture.
Evenly sprinkle remaining 3/4 cup cheddar cheese over top.
Bake for 30-40 minutes. Place baking dish on a wire rack
and let set
for 5 minutes. Divide into 8 servings.

Serves 8 - Each serving equals:
HE: 2 1/4 PR, 3/4 Br, 1/4 SM, 1/4 VE
224 cals, 8 gm fat, 18 gm Pr, 20 gm Ca, 603 mg So, 244 mg Cl, 1 gm Fi
DIABETIC: 2 Mt, 1 St
Hint: Can be prepared and refrigerated the night before and baked
the next day!