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Kamut® and Corn Breakfast Casserole
- Preheat oven to 325 degrees F. Lightly grease a 2-quart square baking dish; set aside. In a large skillet cook mushrooms and sweet pepper in hot oil over medium heat about 5 minutes or until tender, stirring occasionally.
- Meanwhile, in a large bowl combine eggs, milk, snipped fresh or dried dill, pepper, and salt. Stir in mushroom mixture, Kamut, corn, 1/2 cup of the cheese, the ham, bread crumbs, and green onions. Transfer mixture to the prepared baking dish, spreading evenly.
- Bake, uncovered, for 45 to 50 minutes or until an instant-read thermometer inserted in the center registers 160 degrees F. Sprinkle with the remaining 1/2 cup cheese. Bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.
From the Test Kitchen
For 2 cups cooked Kamut, soak 1 cup Kamut in enough water to cover overnight; drain. In a medium saucepan bring 3 cups water to boiling; stir in soaked Kamut. Return to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until Kamut is nearly tender (Kamut will still be slightly chewy); drain. If you don't have time to soak the Kamut overnight, increase the cooking time to 50 to 60 minutes.
Nutrition Facts (Kamut® and Corn Breakfast Casserole)
- Per serving:
- 323 kcal cal.,
- 14 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 123 mg chol.,
- 592 mg sodium,
- 34 g carb.,
- 4 g fiber,
- 5 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet