Recipe of the Week: Veggie, Ham, and Cheese Breakfast Casserole

Yields 12 Servings

Ingredients

• Olive oil spray
• 2 cups shredded reduced fat sharp cheddar
• 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:

1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
2. Place 1 cup of cheese into the baking dish.
3. 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.
4. 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.
5. 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.