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.
Ham & Cheese Breakfast Casserole
From EatingWell: 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.
6 Reviews for Ham & Cheese Breakfast Casserole
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!
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.
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.