Ham & Cheese Breakfast Casserole
Ham & Cheese Breakfast Casserole might be just the main course you are searching for. One serving contains 204 calories, 19g of protein, and 9g of fat. For $1.23 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 6998 foodies and cooks. Christmas will be even more special with this recipe. It is brought to you by Eating Well. If you have dijon mustard, roasted red peppers, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is tremendous. Try Holiday Breakfast: Ham-and-Cheese Croissant Breakfast Casserole, Breakfast Casserole with Ham & Cheese, and Ham and Cheese Breakfast Casserole for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 75 minutes
Ingredients:
2 tablespoons Dijon mustard
4 large egg whites
4 large eggs
1 teaspoon minced fresh rosemary
1 cup diced ham steak, (5 ounces)
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
1 cup nonfat milk
1/4 teaspoon freshly ground pepper
1/2 cup chopped jarred roasted red peppers
5 cups chopped spinach, wilted (see Tip)
3/4 cup shredded Gruyère, or Swiss cheese
Equipment:
glass baking pan
oven
whisk
bowl
baking pan
aluminum foil
wire rack
Cooking instruction summary:
Preheat oven to 375F. 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.
Step by step:
1. Preheat oven to 375F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
2. Whisk eggs, egg whites and milk in a medium bowl.
3. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl.
4. Add the egg mixture and toss well to coat.
5. Transfer to the prepared baking dish and push down to compact. Cover with foil.
6. 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.
7. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Nutrition Information:
covered percent of daily need
