1 package au gratin potatoes 1/2 cup milk 2 tablespoons unsalted butter 6 eggs, large 1 8 oz. can corn, creamed 1/2 pound Surimi seafood, chopped 2 tablespoons all-purpose flour 2 scallion tops, chopped 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper
Heat oven to 450. Prepare potatoes in 8x8x2″ baking dish. follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes. Reduce oven temperature to 350. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers 1 cup cut broccoli florets 1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces) 1/3 cup evaporated fat-free milk 2 tablespoons all-purpose flour 2 8-ounce cartons refrigerated or frozen egg product, thawed 1/2 cup shredded reduced-fat cheddar cheese (2 ounces) 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/4 teaspoon black pepper Fresh basil sprigs (optional)
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.
Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.
Serves 8
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