Ham and Cheese Breakfast Casserole
. 31
31
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 152g (5.4 oz)Amount per Serving
Calories 14754% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
21%
Trans Fat
0g
Cholesterol 159mg
53%
Sodium 224mg
9%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
26g
Vitamin A 62%
•
Vitamin C 39%
Calcium 23%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
