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.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
100 minIngredients
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.
Comments
I just made this recipe. OMGosh, I can’t wait to dig in! It’s cooling, it smells sooo good! My new way to eat eggs! Everything in one dish, my kind of recipe.