Mother's Day Ham and Cheese Breakfast Casserole (#1847)

Serves
Ready
6
1.3
Hours
Prep
Cook
20
Minutes
1
Hours
Categories
Casseroles
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Ingredients

  • 4 large Eggs
  • 4 large Egg Whites
  • 1 cup Skim Milk nonfat
  • 2 tablespoons Dijon Mustard
  • 1 tsp Rosemary Leaves fresh, minced
  • 1/4 tsp Black Pepper freshly ground
  • 5 cups Spinach chopped, wilted
  • 1/2 pound Whole Wheat Bread crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices)
  • 5 oz Ham Steak diced, 1 cup
  • 1/2 cup Roasted Sweet Red Bell Peppers chopped jarred
  • 3/4 cup Swiss Cheese shredded

Directions

  1. Preheat oven to 375°f.
  2. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
  3. Whisk eggs, egg whites and milk in a medium bowl.
  4. Add mustard, rosemary and pepper; whisk to combine.
  5. Toss spinach, bread, ham and roasted red peppers in a large bowl.
  6. Add the egg mixture and toss well to coat.
  7. Transfer to the prepared baking dish and push down to compact.
  8. Cover with foil.
  9. Bake until the custard has set, 40 to 45 minutes.
  10. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
  11. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
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