Healthy Breakfast Casserole

• 1 lb tiny whole new potato, cut ioto 1/4-inch slices
• 1/3 cup leek, thinly sliced
• nonstick cooking spray, coating
• 3/4 cup lower fat and low-sodium ham, chopped
• 3 ounces lowfat swiss cheese, cut into small pieces
• 1 1/4 cups nonfat milk
• 1 tablespoon all-purpose flour
• 3/4 cup egg substitute
• 2 teaspoons fresh thyme, snipped or 1/2 teaspoon dried thyme, cruched
• 1/4 teaspoon pepper

1. In a large saucepan cook sliced potatoes in a small amount of lightly salted boiling water, about 10 minutes or until just tender,adding leeks during the last 5 minutes of cooking; drain potato and leek mixture.
2. Spray a 2 quart rectangular baking dish with the non-stick coating; layer the cooked potatoes and leeks in the bottom of the dish; sprinkle the ham and Swiss cheese over potatoes.
3. In a medium bowl add the milk and stir in the 1 tablespoon of flour until smooth: add the egg substitute, thyme, and pepper ,mix well; pour egg mixture over the potatoes.
4. Bake, uncovered, in a 350 degrees oven for 35 to 40 minutes or until a knife inserted near center comes out clean; Serve immediately.

new potato, nonstick cooking spray, lower, swiss cheese, nonfat milk, flour, egg substitute, fresh thyme, pepper

Taken from www.food.com/recipe/healthy-breakfast-casserole-120831 (may not work)