Breakfast Recipe
Potato Fruit Breakfast Squares
Potato Fruit Breakfast Squares:
The potatoes may be
topped with 1/4 cup toasted, sliced almonds. You can also add 1/2 cup
diced lean ham or crumbled bacon to dried fruit mixture. Squares may be
served with maple syrup, if desired.
1/2 tsp. butter
4 large Idaho Potatoes, baked and cooled to room temperature
1/2C mixed dried fruit (raisins, cranberries, cherries, chopped apricots,
etc.)
4 eggs
1 C evaporated skim milk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Serves 6
Preheat oven to 350°F.
Butter a 7 X 11" baking pan. Peel the skin off the cooled potatoes and
slice thinly.
Arrange half the sliced potatoes in the buttered pan. Cover potatoes
evenly with the dried fruit. Top fruit layer with remaining potato
slices.
Mix eggs, milk, salt and pepper in a separate bowl and pour over
potatoes. Place pan of potatoes in a large baking pan (such as a 13 X
9-inch pan) and carefully pour 1/2 inch of boiling water in the the
larger pan to create a water bath or Bain Marie. Cover potatoes with foil
and bake 40 minutes.
Uncover potatoes and bake another 15 minutes or until a knife inserted in
the center comes out clean. Remove from oven, cut into 6 squares and
serve.
Approximate nutritional analysis:
299 calories
4 g fat
144 mg cholesterol
287 mg sodium
12 g protein
55 g carbohydrates
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