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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.4
  • Total Fat: 7.8 g
  • Cholesterol: 122.0 mg
  • Sodium: 547.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 21.2 g

View full nutritional breakdown of Lower Fat Strada - Ham&Egg Breakfast Bake calories by ingredient
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Lower Fat Strada - Ham&Egg Breakfast Bake

Submitted by: LOOSE.THE.TUMMY
Lower Fat Strada - Ham&Egg Breakfast Bake

Introduction

A wonderful ham, egg, and cheese breakfast casserole that is made the night before and popped in the oven the next day. We serve this for brunch, & Christmas morning breakfast. A wonderful ham, egg, and cheese breakfast casserole that is made the night before and popped in the oven the next day. We serve this for brunch, & Christmas morning breakfast.
Number of Servings: 12

Ingredients

    5 Extra Large Eggs
    10 Extra Large Egg Whites
    3 Cups Fat Free Milk
    14 pieces of buttermilk bread (or white bread) with crust removed
    23 ounces Hormel diced ham, 96% fat free (almost 2 full 12 oz packages)
    2 tsp dijon mustard
    2 tsp worstershire sauce
    2 tsp dried onion
    1 tsp salt
    1 tsp white pepper
    1/2 cup shredded cheddar cheese made with 2% milk
    1.5 cup shredded cheddar cheese
    top with chopped green onion (optional)
    Pam

Directions

In a large bowl combine the eggs, egg whites, milk, dijon mustard, worstershire sauce, dried onion, salt, & white pepper. Stir ingredients together so it is well blended.

In a 13X9 dish, spray bottom & sides with Pam. Completely line the bottom of dish with the 1st 7 pieces of bread, crust removed. Then evenly spread out approximately the 1st 12 ounces of diced ham. Pour half of egg mixture evenly into pan. Layer second round of bread on top. Add 11 more ounces of the diced ham on top of the second layer of bread. Pour remaining egg mixture on top.

Now it's time to get your hands dirty. Press down on the bread/egg mixture so everything is immersed (it doesn't have to be by a lot - just so everything is wet.)

Top with cheese, cover, and store in fridge overnight. The next day, cook in oven uncovered at 350 for approximately 60 minutes. If cheese starts to get too brown, it's ok to lightly cover with aluminum foil at that point.

I like to serve this with breakfast potatoes and fruit salad. This is a lifesaver when there is a lot of food prep that needs to get done the day of your party/brunch. You just need to make it the night before and pop it in the oven when you are ready.
(fruit salad & breakfast potatoes not included in nutritional info)
ENJOY!

Number of Servings: 12

Recipe submitted by SparkPeople user LOOSE.THE.TUMMY.






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