Yummy Quiches and Breakfast Casseroles

LOW-FAT CRUSTLESS SPINACH QUICHE-I like this without the tomato, but it's up to you. I bring this to my MOPS-type group so that I have something light and very yummy to eat instead of nibbling on pastries and fattening quiches.
10 oz. frozen spinach, thawed and drained
1 large tomato, sliced (optional)
1 ½ C. low-fat cottage cheese
1 C. grated reduced-fat sharp cheddar cheese
1 whole egg
4 egg whites
1 T. canola oil
1 tsp. garlic salt
1/8 tsp. ground pepper
Press all the water out of the thawed spinach. Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper. Pour half of the mixture into a lightly greased 9-inch pie plate. If desired, arrange tomato slices over spinach and cover with remaining spinach mixture. Bake in a preheated 350-degree oven for 40 minutes or until a knife comes out clean
About 1000 calories for the entire quiche
200 for 1/5- 3 points
166 for 1/6- 3 points
125 for 1/8- 2 points

LOW-FAT CRUSTLESS POTATO QUICHE-get the hash browns that are 1 point per serving. They're basically just shredded frozen potatoes. Also get the extra lean bacon. I made this for Nurture (my MOPS-type group), and my table LOVED it.
1 whole egg plus 8 egg whites, beaten
3 C. frozen hash browns
4 oz. reduced-fat cheddar cheese
½ C. low-fat cottage cheese
1 green onion
¼ tsp. salt
1/8 tsp. pepper
6 slices crispy lean turkey bacon, crumbled
Paprika
Heat oven to 350. Grease a 9-inch pie pan. In large bowl, combine all ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350 for 30-40 minutes, or until set. Sprinkle with bacon; bake 5 minutes. Let stand 5 minutes before serving.
About 950 calories for the entire quiche
190 for 1/5- 4 points
158 for 1/6- 3 points
119 for 1/8- 2 points

HASH BROWN CASSEROLE- I got this from a Weight Watcher's message board. I can't wait to try it. Sounds so yummy!
1 cup thinly sliced green onions
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons stick margarine, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 (16-ounce) carton fat-free sour cream
1 (10 3/4-ounce) can condensed reduced-fat cream of mushroom soup, undiluted
Cooking spray
1/2 teaspoon paprika
Preheat oven to 350°. Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.
Yield: 9 servings (serving size: 1 cup) NUTRITION PER SERVING CALORIES 146(27% from fat); FAT 4.3g (sat 1.5g,mono 1.7g,poly 1g); PROTEIN 6.7g; CHOLESTEROL 8mg; CALCIUM 105mg; SODIUM 224mg; FIBER 0.7g; IRON 0.7mg; CARBOHYDRATE 17.8g
3 Points

CROCK POT BREAKFAST- I got this recipe from a Weight Watchers message board. Sounds like good comfort food!
1 (28 oz.) Bag Ore-Ida Frozen Potatoes O'Brien, thawed slightly
1/2 Cup Diced Onion
1 Pound Lean Ham, diced
2 Cups Fat Free Shredded Cheddar Cheese
1 Cup Skim Milk
3 Cups Egg Substitute
1/2 teaspoon Salt
1 teaspoon Pepper
Spray crock pot with non-stick cooking spray. You will make three layers. Place 1/3 of the potatoes into the bottom of the crock pot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times ending with the layer of cheese. Beat together the egg substitute, milk, salt and pepper; pour it over the layers in the crock pot. Cover and cook on low for 9-10 hours overnight. Cut into 8 wedges when ready to serve.
Serves: 8 Per Serving: 250 Calories; 3g Fat (10.9% calories from fat); 31g Protein; 22g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1414mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
5 Points