Veggie Ham and Cheese Egg Casserole
Whip up this tasty and simple veggie ham and cheese egg casserole for your next brunch gathering, or prepare it in advance for a convenient meal prep option throughout the week.
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Ingredients
- olive oil spray
- 5 oz sliced shiitake mushrooms
- 1/2 cup chopped red bell pepper
- 7 oz finely diced lean ham steak
- 3/4 cup diced tomatoes
- 1 cup finely chopped broccoli florets
- 7 large whole eggs
- 5 large egg whites
- 1/4 cup fat free milk
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/3 cup sliced scallions
- 2 cups shredded reduced fat sharp cheddar
- 1 tbsp olive oil
Instructions
- 1
Begin by preheating your oven to 375°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- 2
Add 1 cup of cheese to the bottom of the prepared baking dish.
- 3
In a large nonstick skillet, heat some oil over medium heat. Introduce the scallions, mushrooms, and red pepper, sautéing them until they soften, which should take about 5 to 6 minutes. Stir in the tomatoes and allow them to cook for an additional 2 to 3 minutes. Once done, mix in the ham and broccoli, then take the skillet off the heat. Distribute this vegetable and meat blend evenly over the cheese layer in the baking dish.
- 4
In a separate large bowl, whisk together the eggs, egg whites, milk, salt, and pepper until well combined. Gradually pour this egg mixture over the vegetables in the baking dish and sprinkle the remaining cheese on top.
- 5
Bake the casserole in the preheated oven until a knife inserted into the center comes out clean, which should take about 32 to 35 minutes. Once baked, allow it to rest for 8 to 10 minutes prior to slicing it into 12 servings.