HASH DENVER RECIPES
SKINNY DENVER OMELETTE AND HASH BROWNS CASSEROLE RECIPE BY ...
Wait until you taste this skinny breakfast casserole! It’s sooo hearty and includes the fabulous Denver omelette flavors of eggs, ham, bell peppers and cheese all loaded into one absolutely delicious dish! Perfect for a weekend breakfast or brunch but so quick to make, you can easily make it during the week. It freezes great too! Each skinny serving has just 165 calories, 4 grams of fat and only 4 Weight Watchers POINTS PLUS. A keeper for sure!
Provided by Skinny Kitchen with Nancy Fox
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray. In a bowl, cook onions and red peppers in microwave for 3 minutes. Drain liquid. In a large bowl, add cooked onions and peppers, ham, yogurt, cottage cheese and milk. Mix well. Stir in eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well. Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of frozen potatoes. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt. Cover casserole with foil and bake in oven for 30 minutes.? Remove cover and bake an additional 30 minutes. To crisp hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn. Remove from oven and let set for 10 minutes to set. Cut into 6 slices. This casserole can be reheated and it freezes great! It can be easily doubled and made in a 13 x 9 inch baking dish. Makes 6 serving (each serving, 1 slice)
Nutrition Facts : ServingSize 293 g, Calories 225, FatContent 5.26 g, TransFatContent 0.01 g, SaturatedFatContent 2.03 g, CholesterolContent 82 g, SodiumContent 394 g, CarbohydrateContent 32.45 g, FiberContent 3.0 g, SugarContent 5.31 g, ProteinContent 13.29 g
DENVER OMELET CUPS RECIPE | MARTHA STEWART
In place of ham steak, you can use crumbled sausage or diced turkey breast.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
- Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
Nutrition Facts : Calories 247 g, FatContent 14 g, FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 8 g
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