SOURCE: thepounddropper.com
Ingredients
- 1 (28 oz.) package southern hashbrown, frozen but thawed, cubed potatoes or frozen potatoes o’brien potatoes (with peppers and onions)
- 1 Tbsp light butter, melted
- 16 oz. package mini cubed ham
- 1 cup reduced fat cheddar cheese, shredded (divided)
- 12 large eggs
- 1 cup milk of your choice- skim, unsweetened almond or coconut milk
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
Instructions
- Preheat oven to 375 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, mix the potatoes with the melted butter. Stir in the cubed ham and 1/2 cup cheese.
- Then pour it into the prepared baking dish
- In a large bowl combine the eggs, milk, salt, pepper, onion powder, and garlic powder and whisk until combined then pour over the potato mixture. Top with remaining cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake until eggs are cooked through about 10-15 minutes. Remove from oven and let cool for about 5-10 minutes.
- Cut into 10 squares and enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Smartpoints: GREEN: 5 smartpoints per serving BLUE: 4 smartpoints per serving PURPLE: 2 smartpoints per serving