Casserole with ham, cheese and eggs

Votes: 2

How to Make Ham, Cheese, and Egg Casserole

Time: 6 hours 20 minutes
Complexity: average
Servings: 8

Nutritional value per serving:

Calories 227, total fat 8 G., saturated fats 4 G., proteins 7 G., carbohydrates 22.5 G., fiber 3 G., cholesterol 131 mg, sodium 835 mg, sugar - G.

This casserole is simply perfect for breakfast, as it contains everything you could want with a morning cup of coffee: bread, ham, tomatoes, eggs, and cheese. Everything is soaked in a delicate milk-and-mustard cream and baked in the oven until golden brown on top. Start preparing it the night before bed, so it can set in the refrigerator. Then, in the morning, pop it in the oven and bake. In this recipe, we've replaced the cream used in similar casseroles with milk, and whole-grain muffins are used instead of regular bread. This all improves the casserole's nutritional value without sacrificing its amazing taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

180 g thinly sliced ham, torn into 4 pieces
4 whole grains English muffins, cut in half horizontally, fried and cut in half again
1/2 cup sun-dried tomatoes (not in oil), about 14, chopped
4 green onions, trimmed and cut into 5cm pieces.
2/3 cup grated sharp cheddar, divided
4 large eggs
Protein of 3 large eggs
3 cups low-fat milk (2%)
1 tbsp Dijon mustard

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ham, sun-dried tomatoes, green onions, cheddar cheese, eggs, milk, Dijon mustard

Cooking the dish according to the recipe:

Lightly spray a 2-quart round baking dish with cooking spray. Line the bottom of the dish with muffins and ham, overlapping each other. Top with sun-dried tomatoes, onions, and 1/3 cup cheddar.
In a large bowl, whisk together the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the mixture over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the pan with plastic wrap and refrigerate for at least 5 hours, then overnight.

Preheat oven to 350°F (175°C). Place the pan on a large rimmed baking sheet; bake until golden brown around the edges and set, about 1 hour. Let rest for 10 minutes and serve.

Note

A delicious and filling dish for Sunday brunch. By using low-fat milk instead of cream, we reduce the calorie content of the casserole, but the taste remains the same.

Categories:

recipe / Healthy eating / Healthy breakfasts / Calorie content of prepared meals / Breakfast / Main courses / Casseroles / Meat / Eggs and dairy products / Food Network - recipes

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