Baked on a crust made with whole-wheat English muffin pieces, this hearty breakfast casserole is full of ham and zucchini plus a crowd-pleasing egg-milk-Alfredo mixture that holds it all together. It's a smart choice for your next brunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Cook zucchini, bell pepper, and onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange the English muffin pieces in the dish. Top with the ham and vegetable mixture.

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  • Whisk together eggs, Alfredo sauce, milk, rosemary, and ground pepper in a large bowl. Pour the mixture evenly over the layers in the dish.

  • Bake, uncovered, for 35 minutes. Sprinkle with cheese and bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Tips

To make ahead: Prepare as above through Step 2. Cover and refrigerate for 2 hours or up to 24 hours. Bake, covered, in a 325 degrees F oven for 40 minutes. Sprinkle with cheese and bake, uncovered, for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts

221 calories; 9 g total fat; 3.4 g saturated fat; 122 mg cholesterol; 584 mg sodium. 306 mg potassium; 22.6 g carbohydrates; 3.4 g fiber; 6 g sugar; 14.1 g protein; 608 IU vitamin a iu; 22 mg vitamin c; 47 mcg folate; 246 mg calcium; 2 mg iron; 41 mg magnesium;