Here’s that yummy recipe I found back around Thanksgiving.  We made it for Thanksgiving breakfast – a nice, hearty breakfast that would keep us full until dinner that night.

It’s from the folks at Taste of Home, and as many folks will agree TOH is known for the delicious, not so much for the  waistline!  But trust me when I tell you:  YOU WILL NOT CARE ONCE YOU TASTE IT!

The first time we made it we followed it to the letter and it works out to be like 14-15 points per serving on the Weight Watchers’  new system – but the serving size ala Taste of Home is 1/6 of the casserole dish.  WHOA – that’s a LOT of food.  A one cup portion with a side of fruit is more than enough for breakfast and that ends up giving you 8 0r 9 servings easily out of the casserole.

Since the first of the year, we’ve made it twice, once using lower fat sour cream (not FAT FREE, just the low fat) and reduced fat Velveeta and it was  still good and brought down the points a tad.  But for me personally, I’ll take the full flavor version and cut back a bit the rest of the day or exercise a little more.  But that’s me, if you don’t have a problem with reduced fat stuff, you’ll probably do fine using these alternatives.   You could probably lower the number of eggs you use and the flavor would not be compromised.

This last time we returned to the original recipe and added a 10 ounce package of frozen chopped spinach (thawed and well-drained) and it was even better.  We had it for dinner with steamed broccoli and fresh baked whole wheat bread – so yummy!

Seriously, this meal is good anytime of the day and I hope you like it as much as we did!  We’ve already got it scheduled for dinner next week…with Lunch It Punch It lunches to follow!

Ingredients:

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (12 ounces) sour cream
  • 4 ounces process cheese (Velveeta), cubed
  • 1 cup (4 ounces) shredded Colby cheese
  • 8 hard-cooked eggs
  • 3 cups cubed cooked potatoes
  • 2 cups cubed fully cooked ham
  • 2 tablespoons dried minced onion

Directions:

  • In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from the heat; stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted (mixture will be thick). Remove from the heat. Stir in the eggs, potatoes, ham, onion and parsley.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and edges are golden brown.

Nutrition Information (again, based on 6 servings per casserole): 1 serving (1 piece) equals 594 calories, 39 g fat (22 g saturated fat), 398 mg cholesterol, 1,522 mg sodium, 26 g carbohydrate, 2 g fiber, 29 g protein.