• Prep Time: NA
  • Cooking Time: NA
  • Serves: 6

Breakfast casserole with spinach, crusty bread and ham

Category: Breads, Breakfast

 Ingredients List

  • 4 large eggs
  • 4 large egg whites
  • 1 c. nonfat milk
  • 2 tbsp. Dijon mustard
  • 1 tsp. minced fresh rosemary
  • 1/4 tsp. ground pepper
  • 5 c. chopped wilted spinach
  • 4 c. whole grain bread, crusts removed if desired
  • 1 c. diced ham steak
  • 1/2 c. chopped jarred roasted red peppers
  • 3/4 c. shredded Gruyere or Swiss cheese


To wilt spinach, rinse thoroughly with cold water. Transfer to large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on high for 2 to 3 minutes or until wilted. Squeeze out extra moisture; set aside.
Heat oven to 375°F. Coat 11x7-inch baking dish with non-stick cooking spray. Thoroughly whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham, and roasted red peppers in a large bowl. Add egg mixture and toss well to coat. Transfer to baking dish and push down to compact. Cover with foil.
Place in refrigerator overnight or bake immediately for 40 to 45 minutes until custard has set. Remove foil, sprinkle cheese and continue baking 15 to 20 minutes until casserole has puffed and top is golden.

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