"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Ham and Cheese Breakfast Casserole Recipe

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This recipe for Ham and Cheese Breakfast Casserole, by , is from Cooking Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Davina
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
4 large egg whites
1 cup low-fat or non-fat milk
2 T. Dijon mustard
t. freshly ground pepper
5 c. shopped spinach, wilted (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 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.)
4 c. whole-grain bread (crusts removed and cut into 1-in, cubes (about 6 slices))
1 c. diced ham steak
1 can rotel, drained well (I use the regular kind, you can use either depending on what you like)
c. shredded Swiss cheese

Directions:
Directions:
1. Preheat oven to 375˚F. Coat a 7-by-11 inch glass baking dish or a 2-quart casserole with cooking spray.
2. Whisk eggs, egg whites, and milk in a medium bowl. Add mustard and pepper; whisk to combine. 3. Toss spinach, bread, ham and rotel 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.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the putting is puffed and golden on top, 15 to 20 minutes more. Allow to cool for 15 to 20 minutes before serving.

Personal Notes:
Personal Notes:
Tip:
To make ahead...prepare casserole through step 2. Refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in step 3.

 

 

 

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