Easter Breakfast Casserole

Prep Time: 30 min; Total Time: 1 hour 45 min

Nutrition Facts

Per serving: 286 calories 10 g fat

167 mg cholesterol

23 g carbohydrates

23 g protein

4 g fiber

813 mg sodium

Make Ahead Tip: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed. 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 and squeeze out excess moisture before adding the spinach to the recipe.


4 large eggs

4 large egg whites

1 cup nonfat milk

2 tablespoons Dijon mustard

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 (4-6 slices)

1 cup diced ham steak, (5 ounces)

1/2 cup chopped red peppers

3/4 cup shredded Monterrey Jack cheese


Preheat oven to 375°F. Coat a 7×11-inch glass  baking dish or a 2-quart casserole with cooking spray. In a small skillet, sauté red pepper for 5 minutes or until tender. Whisk eggs, egg whites and milk in a medium bowl. Add mustard and  pepper; whisk to combine. Toss spinach, bread, ham and sautéed red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to your baking dish and push down to compact. Cover with foil and bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving. Makes 6 servings.

Recipe adapted from EatingWell.com

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