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Categories:
hashbrowns frozen red onion garlic thyme oregano mushroom ham chopped eggs egg white milk baking powder Parmesan cheese low-fat mozzarella cheese shredded
Viewed: 40 - Published at: 6 years agoIngredients
- 4 cups hashbrowns frozen
- 1 cup red onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 16 spears asparagus chopped into small pieces
- 1 cup mushroom chopped
- 1 cup ham chopped
- 4 large eggs
- 4 large egg white
- 1/4 cup low fat milk
- 1 teaspoon baking powder
- 1/4 cup Parmesan cheese shredded
- 1/2 cup low-fat mozzarella cheese shredded
Method
- Preheat oven to 400. Spray a medium sized baking dish with cooking spray and spread potatoes, onion, garlic, thyme, oregano and asparagus evenly in the pan. Bake for 30 minutes until potatoes and asparagus are tender.
- Whip eggs, milk and baking powder together in a bowl.
- Remove potatoes from the oven and mix in mushrooms and ham. Reduce the oven heat to 350. Pour egg mixture over the top and smoosh down with a spoon to evenly distribute egg. Top with cheeses and bake for 20 - 25 minutes until egg is set.
