Ingredients

6 c diced potatoes (I used Simply Potatoes diced potatoes with onion)

1 tbsp extra virgin olive oil

1 1/2 c reduced fat Colby & Monterrey blend cheese, shredded

6 slices Canadian bacon, diced

2 sliced green onions

24 oz. (2 cans) fat-free evaporated milk

2 c Egg Beaters egg substitute

1/4 tsp salt

1/4 tsp black pepper

How to make it

1. Preheat oven to 375°.

2. Heat oil in a non-stick skillet over medium heat. Add potatoes to skillet and cook until lightly browned.

3. Add cooked potatoes to bottom of a casserole dish. Layer ham, cheese, and green onion on top of potatoes.

4. In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. Stir to combine.

5. Pour egg mixture potato mixture in casserole dish.

6. Bake for 45-55 minutes or until egg is set. Remove from oven, let set for 5-10 minutes. Cut into 15 equal portions. Serve immediately.

Yields 15 servings, serving size 1 piece

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