Description
Make this delicious and healthy Veggie Ham and Cheese Breakfast Egg Casserole for brunch or make it ahead for meal prep for the week.
Yield: 12 | Serving Size: 1square
Ingredients
olive oil spray
2cupsshredded reduced fat sharp cheddar, for gf, check labels
1tbspolive oil
1/3cupsliced scallions
5ozsliced shiitake mushrooms
1/2cupchopped red bell pepper
7ozfinely diced lean ham steak
3/4cupdiced tomatoes, seeded
1cupfinely chopped broccoli florets
7large whole eggs
5large egg whites
1/4cupfat free milk
1/2tspkosher salt
1/4tspground black pepper
Instructions
- Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Place 1 cup of cheese into the baking dish.
- Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
- In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.
Last Step:
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