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Ham and cheese breakfast casserole
Nb persons: 0
Yield:
Preparation time: 30 minutes
Total time:
Source:
| Cook: 1hr. 5 min Rest time : 20 minutes Ingredients: | |
| 4 large | eggs |
| 4 large | egg, (whites) |
| 1 cup | fat free milk |
| 2 tbs | Dijon mustard |
| 1 tsp | rosemary, fresh |
| 1/4 tsp | ground black pepper |
| 5 cups | spinach |
| 5 slices 100% | whole grain bread |
| 5 ounces | ham steak |
| 1/2 cup | red sweet roasted pepper |
| 3/4 cup | shredded Gruyere cheese |
1- preheat oven to 350. Coat a 7-by11- inch glass baking dish or a 2- quart casserole with cooking spray.
2- whisk eggs, egg whites, and milk n. 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 custard has set, 40-45 minutes.
Uncover, sprinkle with cheese and continue baking until the pudding is puffed golden on top, 15-20 minutes more. Transfer to a wire rack and cool for 15-20 minutes before serving.
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, 2-3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.
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