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Ham and Cheese Breakfast Casserole














Trans-fat Free, Low Carb


4 large eggs
4 large egg whites
1 cup milk
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


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.


* not incl. in nutrient facts

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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?


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