Cheddar, Ham and Egg Casserole

Name: Cheddar, Ham and Egg Casserole
Ingredients: Cooking spray; 6 ounces thinly-sliced deli ham, torn into quarters; 4 whole-wheat English muffins, split, toasted and halved; 1/2 cup sundried tomatoes not in oil (about 14), sliced; 4 scallions, trimmed and cut into 2-inch pieces; 2/3 cup shredded extra-sharp Cheddar, divided; 4 large eggs; 3 large egg whites; 3 cups reduced-fat milk (2 percent); 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper

11 ingredients

10 steps

Ingredients

Cooking spray
6 ounces thinly-sliced deli ham, torn into quarters
4 whole-wheat English muffins, split, toasted and halved
1/2 cup sundried tomatoes not in oil (about 14), sliced
4 scallions, trimmed and cut into 2-inch pieces
2/3 cup shredded extra-sharp Cheddar, divided
4 large eggs
3 large egg whites
3 cups reduced-fat milk (2 percent)
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Directions

1

Lightly mist a round 2-quart casserole dish with cooking spray.
2

Alternately place the ham and muffins in the dish to make a shingled pattern.
3

Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
4

In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper.
5

Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese.
6

Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
7

Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour.
8

Let stand 10 minutes before serving.
9

Nutritional analysis per serving
10

Calories 227; Total Fat 8g (Sat Fat 4g, Mono Fat 1.7g, Poly Fat .7g) ; Protein 17g; Carb 22.5g; Fiber 3g; Cholesterol 131mg; Sodium 835mg