Egg and Potato Casserole

Egg and Potato Casserole

Egg and Potato Casserole

This recipe, Egg and Potato Casserole, has Canadian bacon, hash browns, cheese, veggies and more, this hearty casserole s sure to please.


Egg and Potato Casserole Recipe


Egg and Potato Casserole

Nonstick cooking spray

2 cups loose-pack frozen diced hash browns with onions and peppers

1 cup loose-pack frozen cut broccoli or asparagus

1/3 cup finely chopped Canadian style bacon

1/3 cup evaporated fat-free milk

2 Tbsp. flour

2 cartons (8 oz.) refrigerated egg product, thawed

½ cup shredded reduced-fat cheddar cheese

½ tsp. dried basil, crushed

¼ tsp. pepper

1/8 tsp. salt


Preheat oven to 350 F.  Coat a 2-quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon.  Set aside.

In a medium bowl, gradually stir evaporated milk into flour.  Stir in egg product, half of the cheddar cheese, the basil, pepper and salt.  Pour egg product mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean.  Sprinkle with remaining cheddar cheese.  Let stand for 5 minutes before serving.         6 servings


(Recipe for Egg and Potato Casserole, Diabetic Connect, 2015)


Upside-Down Crab Quiche

Upside-Down Crab Quiche

Upside-Down Crab Quiche


Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).


Upside-Down Crab Quiche Recipe

Upside-Down Crab Quiche

Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

½ cup light sour cream

½ cup fat-free milk

¼ tsp. black pepper

1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed

1/3 cup bottled roasted red sweet peppers, drained and chopped

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

1 recipe pastry cutouts (below)

Preheat oven to 325 F.  Coat six (6) 6 oz. custard cups or ramekins with cooking spray.  Set aside.  In a large bowl whisk together eggs, sour cream, milk and black pepper.  Stir in crabmeat, roasted peppers and parsley.

Divide egg mixture among prepared custard cups.  Place cups on a baking sheet.  Bake for 30 to 35 minutes or until a knife inserted in center comes out clean.  Remove from oven.

Meanwhile, prepare pastry cutouts.  Place cutouts on a baking sheet.  When quiches are done baking, increase oven temperature to 450 F.  Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned.  Place each baked cutouts on top of a quiche.  Let stand for 10 minutes before serving.

Pastry Cutouts:  In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt.  Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size.  Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork.  Push moistened dough to the side of the bowl.  Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total).  Form dough into a disk.  On a lightly floured surface roll dough from center to edges to 1/8 inch thick.  Using 3 to 4 inch cookie cutters, cut out dough into six shapes.  Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.


(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)