Healthy Breakfast Casserole

• tiny whole new potato↗1 lb

  cut into 1/4-inch slices

• leek↗1⁄3 cup

  thinly sliced

• nonstick cooking spray

  coating

• lower fat and low-sodium ham↗3⁄4 cup

  chopped

• lowfat swiss cheese↗3 ounces

  cut into small pieces

• nonfat milk↗1 1⁄4 cups
• all-purpose flour↗1 tablespoon
• egg substitute3⁄4 cup
• fresh thyme↗2 teaspoons

  snipped or 1/2 teaspoon dried thyme, cruched

• pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   In a large saucepan cook sliced potatoes in a small amount of lightly salted boiling water, about 10 minutes or until just tender,adding leeks during the last 5 minutes of cooking; drain potato and leek mixture.

2. 2

   Spray a 2 quart rectangular baking dish with the non-stick coating; layer the cooked potatoes and leeks in the bottom of the dish; sprinkle the ham and Swiss cheese over potatoes.

3. 3

   In a medium bowl add the milk and stir in the 1 tablespoon of flour until smooth: add the egg substitute, thyme, and pepper ,mix well; pour egg mixture over the potatoes.

4. 4

   Bake, uncovered, in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean; Serve immediately.