Ham, Egg and Cheese Casserole

(Contributed by Connie Lancaster)

I got this recipe from "Eating for Life".  I have made omelets with the same ingredients, but have never made it this way before as a casserole.  I really liked it.  I used Canadian bacon instead of ham and I only put it on half of the casserole because I don't think it's lean enough.  The men enjoyed the half with the meat :-)  I also put diced tomatoes on half of the casserole.

2 cups hash brown potatoes (I like to have extra baked potatoes on hand to grate for this kind of thing.)
1/2 c cooked lean ham, diced
1/2 cup fresh mushrooms sliced
2 green onions, sliced
6 egg whites
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded (I used low fat mozzarella cheese)

Preheat oven to 325 degrees.  Lightly coat a 9x13 baking dish with cooking spray.  Layer potatoes evenly on the bottom of the dish; top with ham, mushrooms and onions (and tomatoes).  In a small mixing bowl, beat egg whites and skim milk with a fork until well blended.  Pour egg mixture over ham and vegetables in baking dish and top with cheese.

Bake until eggs are firm and top is lightly browned, approx. 40 minutes.