If you are looking for a healthy alternative to this traditionally high-calorie breakfast, look no further! This is a healthy, updated version made lighter by removing several of the egg yolks, using nonfat milk and reduced fat cheese. Eating this nutritious breakfast casserole with a side of fruit and whole-grain toast will give you a well-balanced start to your day. Plenty of flavor, half the calories, and one-third the fat of the traditional Ham and Cheese casserole make this recipe a must-try!
2 large eggs
6 large egg whites
1 cup nonfat milk
2 Tbsp. Dijon mustard
1 tsp. minced fresh or dry rosemary
¼ tsp. freshly ground pepper
5 cups chopped spinach
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 4-6 slices)
1 cup diced ham (5 ounces)
½ cup chopped roasted red peppers
¾ cup shredded reduced-fat Swiss cheese
1. Preheat oven to 375°F. Coat a 7×11” glass baking dish or 2-quart casserole dish with cooking spray.
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.
3. Bake until the eggs have set, 40-45 minutes. Uncover, sprinkle with cheese and continue baking until the eggs are puffed and golden on top, 15-20 minutes more. Let it cool for 15-20 minutes before serving.