Potato-crusted corn casserole
2 Points, Breakfast
Ingredients
3 sprays cooking spray
1 pound frozen shredded hash brown potatoes, thawed
1 1/4 cups 50% reduced fat sharp cheddar cheese, shredded, divided
1 tsp salt, divided
1/2 tsp pepper, divided
8 large eggs, lightly beaten
2 cups frozen corn kernels, thawed (or canned)
1/2 cup scallion, chopped
Directions
Preheat oven to 425°F. Coat an 11 x 7-inch baking dish with cooking spray.
Spread potatoes onto a double layer of paper towels; squeeze to extract as much moisture as possible. In a large bowl, combine potatoes, ½ cup cheese, ½ tsp salt, and ¼ tsp pepper. Press mixture into bottom and up sides of baking dish. Bake at 425°F until lightly browned, about 25 minutes. Remove from oven and reduce oven temperature to 375°F.
In a large bowl, whisk together eggs, remaining ¾ cup cheese, remaining ½ tsp salt, and remaining ¼ tsp pepper. Stir in corn and scallions. Pour mixture into potato crust. Bake at 375°F until set, about 30 minutes. Let stand 5 minutes before serving.
Nutrition
2 smart points