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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Breakfast Bake

Makes: 4 servings
Serving size: 1/2casserole each
Prep 15 mins Chill 2 hrs to 24 hrs Bake 325°F 30 mins Stand 10 mins
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 KitchenTest 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 198,
  • Fat, total (g) 9,
  • chol. (mg) 228,
  • sat. fat (g) 3,
  • carb. (g) 15,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 16,
  • sodium (mg) 547,
  • Starch () 1,
  • Lean Meat () 2,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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