Turkey, Egg, and Hash Brown Bake

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Ingredients

• 12 eggs
• 1 cup milk
• 1 cup cheddar cheese shredded
• 6 sliced turkey breast deli meat
• 1 12 oz bag shredded hash browns

Potato Egg Bake

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Ingredients

• 2 pounds Yukon Gold potatoes (about 6 medium) peeled and diced
• 1/2 cup water
• 1 cup frozen chopped broccoli thawed
• 6 green onions thinly sliced
• 1 small sweet red pepper chopped
• 6 eggs
• 8 egg whites
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fat-free milk
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.

Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with broccoli, onions and red pepper.

In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350 for 35-40 minutes or until center is set. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Ham & Cheese Breakfast Cups

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Ingredients

• 4 ounces chopped ham
• 1/2 green bell pepper chopped
• 1/4 onion chopped
• 5 eggs
• 8 mushrooms sliced
• 1/2 cup cheddar cheese

Directions:

Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. In a skillet over medium-high heat, cook the ham pepper, onion, and mushrooms for 5 minutes. Stir in eggs.

Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.

Bake for 20 minutes, or until the egg is set.