Slightly Healthy Ham and Cheese Breakfast Casserole Tuesday, May 13, 2014


4 large eggs
4 large egg whites
1 cup nonfat milk
2 TBSP Dijon mustard
1 tsp minced fresh rosemary
1/4 tsp freshly ground pepper
5 cups chopped spinach, wilted (see Tip)
4 cups whole-grain bread cut into 1-inch cubes (about 4-6 slices)
1 cup diced ham
1/2 cup chopped jarred roasted red peppers
3/4 cup shredded Gruyère, or Swiss cheese


Preheat oven to 375 deg. Coat a 9x13 inch glass baking dish 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. This can be prepared the night before up to the cover with foil stage. Refrigerate overnight. Remove to counter and allow to stand 15 minutes (still covered) and bake as described above.


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