Serving Size:   4


     8   cups   frozen hash brown potatoes
   6    ounces  ham - extra lean slices  -- sliced or diced
   2   ounces   cheddar cheese, low fat -- shredded
   1   onion -- small, chopped
     1/2  cup   skim milk
   1   cup   fat-free sour cream
   4   eggs -- large
   1   10 3/4 ounce  cream of chicken soup 98% fat free
   1   teaspoon  salt

Preheat oven at 350°.  Mix all ingredients together except for the eggs.  Place mixture in a spray coated baking pan, and make four equal indentations for the eggs - using a small ladel helps real well here.   Bake for 15 minutes, then break eggs and place in indentations.  Bake for 30 minutes or until eggs are cooked as you like.  Serve immediately.  This will go fast!

      Notes :   Was totally impressed when we first tried this recipe.  This is so good, you may want to serve it as a side without the eggs.  A good pot-luck dish.  Low fat?  Hard to believe.  

Per Serving:  Calories: 348.2;  Fat: 9.2g;  Protein: 26.7g;  Carbs: 47.2g;  Cholest: 207mg;  Sodium: 1336mg


I wonder how much deeper the ocean would be without sponges.