Yesterday I was checking out Paula Deen's facebook page (Has anyone seen how skinny she's gotten? She looks great but I thought she looked great before the weight loss too!) and eventually got to The Deen Brother's website. Once there I came across this recipe and I was so, so, so excited to try it and since I had all of the ingredients on hand (including the hash browns!) I made it first thing this morning.
Let me tell you this is fabulous! Oh my goodness, I will definitely be making this again and I would absolutely make it to serve to company spending the night. I made this to eat (I'll eat it cold) for breakfasts at school this week.
1 tablespoon olive oil (I omitted and used Pam spray instead)
1 onion, finely chopped
1 (8-ounce) package cremini mushrooms, sliced
1 cup refrigerated shredded hash browns (such as Simply Potatoes)
1/2 cup cooked diced ham (I used 1/4 cup)
1 cup reduced-fat (1%) milk (I used skim milk)
3 large eggs (I used egg substitute)
1/4 cup half-and-half (I omitted)
3 scallions, thinly sliced
1/4 teaspoon salt
Pinch ground nutmeg
2/3 cup shredded reduced-fat Cheddar cheese (I used 1/2 cup of finely shredded regular cheddar cheese)
Preheat the oven to 375°F. Spray a 9-inch round quiche dish or pie plate with cooking spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until tender, 6 – 8 minutes. Add the potatoes and ham and cook, stirring occasionally, until the potatoes are tender, about 10 minutes. Spread the mixture into the prepared dish.
Whisk together the milk, eggs, half-and-half, scallions, salt, and nutmeg in a large bowl until blended. Stir in the cheese. Pour evenly over the potato mixture. Bake until the top is golden and a knife inserted into the center comes out clean, about 25 minutes.
My changes made this recipe 20 ww+ pts for the entire pan. I got 8 nice size pieces out of this for 2.5 ww+ pts per piece.
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