Ham & Cheese Breakfast Casserole

8 Reviews
From: EatingWell Magazine April/May 2006

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 6 servings

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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. 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. 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.
  3. 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.
  • Make Ahead Tip: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.
  • Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 286 calories; 10 g fat(4 g sat); 4 g fiber; 23 g carbohydrates; 23 g protein; 114 mcg folate; 150 mg cholesterol; 5 g sugars; 2 g added sugars; 3707 IU vitamin A; 18 mg vitamin C; 286 mg calcium; 3 mg iron; 845 mg sodium; 507 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

Reviews 8

June 21, 2015
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By: EatingWell User
Also! Forgot to add I also used gluten free bread (Schar), but I didn't use as much as suggested, I didn't want to compromise the texture of the casserole. Came out great.
June 21, 2015
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By: EatingWell User
Excellent Made this today for Father's Day brunch. I followed the recipe quite a bit, didn't have roasted peppers, but we love fresh peppers so added an extra amount of red and green pepper. Added some scallions, used 3/4 of a ham steak, swiss and havarti cheese, which I accidentally put IN the mix to bake, instead of adding on top. I added a bit of mozzarella on top once I realized my mistake - and then finished it and let it sit. Husband LOVED it and so did I. Very good. Served with fresh home fries. Thanks for this recipe.
January 20, 2015
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By: EatingWell User
Not sure about preparing the night before... I made this exactly as posted here, but I didn't think it was very good or worth the effort. I made it the night before, and stored it in the fridge just like the recipe suggests, but I did not like adding the bread at all to this dish. My guests ate it, but honestly, it didn't even look appetizing to me. Probably good omitting the bread. Pros: Eggs are good Cons: Too much bread!
December 25, 2012
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By: EatingWell User
I made this for Christmas brunch and everyone loved it! My mother is allergic to dairy and wheat and I used unsweetened Almond Milk, vegetarian mozzarella cheese and gluten free bread. Everyone loved it!
April 12, 2011
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By: an3k9
Easy Recipe for a Filling and Savory Breakfast! This was really easy to make ahead of time and bake in the morning. I am glad that I used the crusts of the bread, because I am afraid that it wouldn't have had much texture otherwise. Next time I won't be so conservative with the pepper and rosemary and I might add some additional chili pepper to give it a little heat.
November 19, 2010
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By: EatingWell User
I used Southwestern style Eggbeaters, a little bit of ham and cheddar and chipotle chili powder as the spice. I topped it with thin slice of vine-ripened tomatoes...and it was delicious.
October 26, 2010
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By: lisekoufman
Great recipe. Quick put together on a weeknight. All my boys and man loved it. Yes, loads of calories, but worth every bite. Served with a salad, everyone loved it.
April 30, 2010
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By: EatingWell User
This seems like a pretty good meal for mothers day, but to reduce calories eggbeaters could be a good substitute for the whole eggs and egg whites.