Diabetic Egg and Potato Casserole

	Nonstick cooking spray
2	cups loose-pack frozen diced hash brown potatoes with onion and peppers
1	cup loose-pack frozen cut broccoli or asparagus
1/3	cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
1/3	cup evaporated fat-free milk
2	tablespoons all-purpose flour
2	8-ounce cartons refrigerated or frozen egg product, thawed
1/2	cup shredded reduced-fat cheddar cheese (2 ounces)
1	tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4	teaspoon black pepper
1/8	teaspoon salt

1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon or ham. Set aside.
2. In a medium bowl gradually stir evaporated milk into flour. Stir in egg product, half of the cheddar cheese, the basil, black pepper, and salt. Pour egg product mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make-Ahead Directions: Prepare as directed through step 2. Cover and chill for at least 4 hours or up to 24 hours. To serve, uncover