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Kamut® and Corn Breakfast Casserole

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  • Makes: 6 servings
  • Yields: 3/4 cup each
  • Prep: 25 mins
  • Bake: 50 mins 325°
  • Stand: 10 mins

Kamut® and Corn Breakfast Casserole

Directions

  1. 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.
  2. 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.
  3. 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

*Tip:

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

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