Breakfast Bake

Breakfast Bake
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4 users rated this recipe an average rating of 5.0
Makes:
4 servings
Serving Size:
1/2 casserole each
Prep:
15 mins
Chill:
2 hrs to 24 hrs
Bake:
30 mins 325°F
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Breakfast Bake

Ingredients
 
Nonstick cooking spray
4
slices whole wheat bread
1/2
cup diced cooked lean ham (about 2 1/4 ounces)
1/3
cup shredded reduced-fat cheddar cheese
4
eggs or 1 cup refrigerated or frozen egg product, thawed
2/3
cup fat-free milk
1/4
teaspoon black pepper

Directions

  1. Lightly coat two 16- to 20-ounce casseroles with cooking spray. Tear bread into bite-size pieces. Divide between prepared casseroles. Add ham and cheese.
  2. In a medium bowl combine eggs, milk, and pepper;* beat with a rotary beater or wire whisk. Pour egg mixture evenly over bread; press lightly with the back of a spoon to thoroughly moisten bread. Cover and chill for 2 to 24 hours.
  3. Preheat oven to 325 degrees F. Bake casseroles, uncovered, for 30 to 35 minutes or until a knife inserted near centers comes out clean. Let stand for 10 minutes before serving.

From the Test Kitchen

Test Kitchen Tip:

For a touch of extra flavor, add 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon dried dill weed; 1/2 teaspoon dried oregano, crushed; or 1 tablespoon snipped fresh chives or sliced green onion to the egg mixture.

Nutrition Facts

(Breakfast Bake)
    Per serving:
  • 198 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 228 mg chol.,
  • 547 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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