Veggie Ham and Cheese Egg Casserole
Make this delicious and simple breakfast veggie ham and cheese egg casserole for brunch or ahead of time for weekday meal prep.
Yield: 12
Materials
- olive oil spray
- 2 cups shredded reduced fat sharp cheddar for gf, check labels
- 1 tbsp olive oil
- 1/3 cup sliced scallions
- 5 oz sliced shiitake mushrooms
- 1/2 cup chopped red bell pepper
- 7 oz finely diced lean ham steak
- 3/4 cup diced tomatoes seeded
- 1 cup finely chopped broccoli florets
- 7 large whole eggs
- 5 large egg whites
- 1/4 cup fat free milk
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 baking dish with cooking spray.
- 1 cup of cheese should be placed in the baking dish.
- In a large nonstick pan over medium heat, heat the oil; add the scallions, mushrooms, and red pepper and sauté until the veggies are soft, about 5 to 6 minutes. Cook for 2 to 3 minutes after adding the tomatoes. Remove the ham and broccoli from the heat. Spread the cheese mixture evenly on top.
- In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Pour slowly over the veggies in the baking dish and sprinkle with the remaining cheese.
- 32 to 35 minutes, or until a knife inserted near the middle comes out clean. Allow it stand for 8 to 10 minutes before slicing into 12 pieces.