Breakfast Egg Bake
- Minutes to Cook:
- Number of Servings: 16
Ingredients
10 large eggs1/2 cup Fat free half and half1/2 cup Ricotta cheese, fat-free2 tablespoons Onion - Dried, Minced1 cup Cheddar Cheese shredded1 cup Spinach, fresh, chopped8 ounces ham steak diced1 can Pillsbury Seamless Crescent roll dough1/2 cup Kraft Mozzarella Finely shreddedSalt and pepper to tasteFreshly grated nutmeg (optional)
1. Preheat oven to 350 degrees.
2.Whisk together eggs, half and half, ricotta cheese, & dried onion. Add salt and pepper to taste.Mix in 1/2 of the cheddar cheese, spinach and ham.
3. Spray a 9 x 13" baking dish with cooking spray. Unroll crescent roll dough and lightly press into the bottom of the baking dish. Pour egg mixture on top of the dough. Sprinkle with remaining cheddar cheese and the mozzarella cheese. Optional: Grate some whole nutmeg over the top of the casserole. Nutmeg gives beautiful flavor to egg dishes.
4. Bake in the preheated oven for 40 minutes or until the egg mixture no longer jiggles. Let cool for about 5 minutes before serving.
5 Enjoy!
Serving Size: 12 servings
2.Whisk together eggs, half and half, ricotta cheese, & dried onion. Add salt and pepper to taste.Mix in 1/2 of the cheddar cheese, spinach and ham.
3. Spray a 9 x 13" baking dish with cooking spray. Unroll crescent roll dough and lightly press into the bottom of the baking dish. Pour egg mixture on top of the dough. Sprinkle with remaining cheddar cheese and the mozzarella cheese. Optional: Grate some whole nutmeg over the top of the casserole. Nutmeg gives beautiful flavor to egg dishes.
4. Bake in the preheated oven for 40 minutes or until the egg mixture no longer jiggles. Let cool for about 5 minutes before serving.
5 Enjoy!
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 8.5 g
- Cholesterol: 133.0 mg
- Sodium: 421.2 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.2 g
- Protein: 11.1 g
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