Ham & Cheese Breakfast Casserole

verenike casserole (2)
Creative Commons License photo credit: Joelk75


4 large eggs
4 large egg whites
1 cup milk
2 tablespoons Dijon mustard
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
5 cups chopped spinach, wilted (see Tip)
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
1 cup diced ham steak, (5 ounces)
1/2 cup chopped roasted red peppers
3/4 cup shredded Swiss cheese


Preheat oven to 375°F. Lightly spray a 2-quart casserole with non-stick cooking spray.

In a large bowl, whisk the first 6 ingredients together. Add the spinach, bread, ham and roasted red peppers and toss to coat. Transfer to the baking dish and press everything to compact. Cover with aluminum foil.

Bake 40 to 45 minutes or until the custard has set.

Uncover, sprinkle with cheese. Continue baking for an additional 15 to 20 minutes or until the custard is puffed and golden on top,

Cool for 15 minutes before serving.

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