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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 25 mins


Ingredient Checklist


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.

  • 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.


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; protein 14.1g; carbohydrates 22.6g; dietary fiber 3.4g; sugars 6.3g; fat 9g; saturated fat 3.4g; cholesterol 121.6mg; vitamin a iu 608.3IU; vitamin c 21.5mg; folate 46.8mcg; calcium 246mg; iron 1.8mg; magnesium 41.4mg; potassium 306.4mg; sodium 583.9mg.