Ham & Cheese Breakfast Casserole

Name: Ham & Cheese Breakfast Casserole
Total time: 1 h 45 min
Ingredients: 4 large eggs; 4 large egg whites; 1 cup nonfat milk; 2 tablespoons Dijon mustard; 1 teaspoon minced fresh rosemary; ¼ 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); ½ cup chopped jarred roasted red peppers; 3/4 cup shredded Gruyère, or Swiss cheese

7 Ratings
7 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, April/May 2006

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Read the full recipe after the video.

Recipe Summary

total:

1 hr 45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 375 degrees F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.

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Step 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.
Step 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.

Tips

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 Facts

Serving Size:

1 piece

Per Serving:

286 calories; protein 23.2g; carbohydrates 23g; dietary fiber 3.6g; sugars 4.9g; fat 10.4g; saturated fat 4.3g; cholesterol 150.3mg; vitamin a iu 3707.1IU; vitamin c 18mg; folate 113.5mcg; calcium 285.7mg; iron 2.8mg; magnesium 76.1mg; potassium 506.8mg; sodium 845.1mg; thiamin 0.4mg; added sugar 2g.

Exchanges:

1 starch, 1 vegetable, 2 medium-fat meat

7 Ratings

5 star values: 2
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 0

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rharris

12/20/2021

Great recipe! Just one minor suggestion with regard to the Notes: covering with plastic wrap in order to wilt the spinach will work, but it results in unnecessary exposure to harmful chemicals such as BPA. Such hormone disrupters can cause problems such as premature maturity in children. Why not simply use a glass container? It need not be tightly sealed, so even a glass bowl with a saucer on top will work, without any chemical exposure.

IFortuna

02/12/2020

Good recipe but I use all whole eggs. This is how eggs were "designed" and how the yolk and white compliment each other. I eat 2 to 3 eggs a day. The yolk has ost of the vitamins and minerals. The yolk has B6 for the heart and lutein and zeaxanthin for the eyes to prevent macular degeneration of the eyes. There is also a lot of B12 for those who are vegetarians. Otherwise, B12 is only in meat. Check out the article by Eating Well on eggs. BTW, my cholesterol is perfect and I'll be 70 this year!

EatingWell User

06/21/2015

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.

EatingWell Member

04/12/2011

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.

an3k9@mst.edu

04/12/2011

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.

lisekoufman@gmail.com

10/26/2010

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.

EatingWell Member

10/26/2010

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.

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Ham & Cheese Breakfast Casserole

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (7)

All Reviews for Ham & Cheese Breakfast Casserole

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Ham & Cheese Breakfast Casserole

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (7)

All Reviews for Ham & Cheese Breakfast Casserole