Tuesday, October 18, 2016

Ham & Cheese Breakfast Casserole

Ingredients for 6 servings

¼ teaspoon freshly ground pepper
½ cup chopped jarred roasted red peppers
¾ cup shredded Gruyère, or Swiss cheese

1 cup diced ham steak, (5 ounces)
1 cup nonfat milk
1 teaspoon minced fresh rosemary
2 tablespoons Dijon mustard
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about ½ pound, 4-6 slices)
4 large egg whites
5 cups chopped spinach, wilted
 
Directions

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

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.

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.
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