Ham and Cheese Breakfast Casserole

By cnash

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories, and one-third the fat of the original.

Ingredients

• 4 large eggs
• 4 large egg whites
• 1 cup(s) nonfat milk
• 2 tablespoon(s) Dijon mustard
• 1 teaspoon(s) minced fresh rosemary
• 1/4 teaspoon(s) freshly ground pepper
• 5 cup(s) chopped spinach, wilted (see Tip)
• 4 cup(s) (about 1/2 pound, 4-6 slices) whole-grain bread, crusts removed if desired, cut into 1-inch cubes
• 1 cup(s) (5 ounces) diced ham steak
• 1/2 cup(s) chopped jarred roasted red peppers
• 3/4 cup(s) shredded Gruyère, or Swiss cheese

Details

Servings 6
Cooking time 105mins
Adapted from delish.com

Preparation

Step 1

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.