Mother's Day Ham and Cheese Breakfast Casserole
149
The casserole turned out quite good, especially considering a reasonably low fat dish. Not only your mother will be impressed, this casserole is also an excellent breakfast or brunch at any occasions.
Ingredients
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 1 | cup |
milk, skim
nonfat |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
rosemary leaves
fresh, minced |
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 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 |
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 153g (5.4 oz)Amount per Serving
Calories 13750% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 154mg
51%
Sodium 210mg
9%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
4%
Sugars g
Protein
25g
Vitamin A 60%
•
Vitamin C 39%
Calcium 21%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
