Ham & Cheese Breakfast Casserole
.
Yield
6 servingsPrep
8 minCook
60 minReady
1⅔Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 1 | cup |
milk
nonfat |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
rosemary leaves
fresh, minced |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 5 | cups |
spinach
chopped, wilted |
|
| ½ | pound |
whole wheat bread
crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices) |
*
|
| 5 | ounces |
ham steak
diced, 1 cup |
* |
| ½ | cup |
roasted red bell peppers
chopped jarred |
|
| ¾ | cup |
gruyere cheese
or Swiss cheese, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 237 | ml |
milk
nonfat |
|
| 3E+1 | ml |
dijon mustard
|
|
| 5 | ml |
rosemary leaves
fresh, minced |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1.2 | l |
spinach
chopped, wilted |
|
| 226.8 | g |
whole wheat bread
crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices) |
*
|
| 144.5 | ml/g |
ham steak
diced, 1 cup |
* |
| 118 | ml |
roasted red bell peppers
chopped jarred |
|
| 177 | ml |
gruyere cheese
or Swiss cheese, shredded |
|
Directions
Preheat oven to 375°F.
Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Whisk eggs, egg whites and milk in a medium bowl.
Add mustard, rosemary and pepper; whisk to combine.
Toss spinach, bread, ham and roasted red peppers in a large bowl.
Add the egg mixture and toss well to coat.
Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes.
Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
Transfer to a wire rack and cool for 15 to 20 minutes before serving.
