Breakfast Casserole

8 slices of wheat bread, crust removed
3 ounces canadian bacon, chopped
1 bunch green onions, chopped
2 cups broccoli florets
5 large eggs, beaten
3 large egg whites
2 1/2 cups skim milk
1 teaspoon dry mustard
1 cup nonfat plain yogurt
1/2 cup grated parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chopped parsley
1 teaspoon dried basil
1 tablespoon dried rosemary
salt and pepper to taste

Arrange bread along bottom of baking pan, over lapping slices slightly. In small skillet coated with nonstick cooking spray, saute the ham, green onions, and broccoli over medium heat until tender, about 8 minutes. Spread over bread. In a mixing bowl, blend the eggs, egg whites, skim milk, and mustard and set aside. In a food processor, blend yogurt, parmesan cheese, garlic, parsley, basil, rosemary, and salt and pepper. Pour into egg mixture, sturring until well combined. Pour over bread and press the bread down to soak up liquid. Cover with plastic and place in refrigerator for at least 6 hours or overnight. Preheat oven to 375 degrees. Bake for 1 hour, or until browned and knife inserted in the center comes out clean.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BUTTER_FLY_SONG.