Veggie Ham and Cheese Egg Bake

Make this easy breakfast Veggie Ham and Cheese Egg Bake for a large gathering or make it ahead for meal prep for the week.

I love making breakfast casseroles when I am hosting brunch or bringing a breakfast dish to a potluck. Some other favorites are Sausage Cheese and Veggie Bake, Tex Mex Breakfast Casserole and this Spinach Feta and Artichoke Bake.

My sister in law Denise  made this at a brunch she hosted and I knew I wanted to remake it (just a bit lighter). Her recipe called for flour but I tested it without and it worked fine. I swapped some of the eggs for egg whites, added a lot more veggies and the results were wonderful! You can prep it ahead and bake when your guests arrive.

Variations and Tips:

  • You can swap the ham for sausage or leave it out to make it vegetarian.
  • Refrigerate for up to 4 to 5 days.
  • To freeze, cut in portions and wrap tight with plastic, transfer to freezer safe containers or ziplock bags. To thaw, place one in the refrigerator the night before.

Veggie Ham Egg and Cheese Bake - Make this easy breakfast bake for a large gathering or make it ahead so you have breakfast for the week. You can swap the ham for sausage or whatever you prefer, and use your favorite vegetables. This freezes well and can also be baked in muffin tins.

Veggie Ham Egg and Cheese Breakfast Bake – make this ahead so you have breakfast for the week. You can swap the ham for sausage or whatever you prefer, this freezes well and can also be baked in muffin tins.

Veggie Ham Egg and Cheese Breakfast Bake – make this ahead so you have breakfast for the week. You can swap the ham for sausage or whatever you prefer, this freezes well and can also be baked in muffin tins.

For more leftover ham recipes:

Veggie Ham and Cheese Egg Bake

Make this easy breakfast Veggie Ham and Cheese Egg Bake for a large gathering or make it ahead for meal prep for the week.

Ingredients:

  • 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

Directions:

  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.

Nutrition Information

Yield: 12, Serving Size: 1 square

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 4
  • Calories: 152 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 102mg
  • Sodium: 385mg
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 14g

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2019-04-01 22:10:00 – Source: skinnytaste.com