Ham and Cheese Breakfast Casserole Recipe – 5 Points +

Ham and Cheese Breakfast Casserole

Sunday morning breakfast is always a lot of fun for me. We usually have no where urgent to go, and my husband keeps an eye on the kids so that I can take my time and cook up something tasty. During one of my recent Sunday mornings in the kitchen while trying to use up some produce before it went bad, I played around a bit with an old breakfast casserole recipe that had been given to me, and I came up with a MUCH lighter version that tasted fantastic! Each serving is just 5 Points +, and because it’s loaded with fiber and protein, this dish is incredibly filling. Pair it with some zero Points + fruit for a complete healthy, low calorie Sunday morning breakfast. Enjoy!

Ham and Cheese Breakfast Casserole Recipe

Filled with delicious veggies, and ham, and topped with Swiss cheese, this tasty breakfast casserole is a real treat. At just 5 Points + per serving, it’s a healthy breakfast idea that everyone can enjoy. Great for large parties or brunches too!

Ingredients

  • 1 cup liquid egg substitute
  • 4 large egg whites
  • 6 slices low calorie, high fiber bread (I used Sara Lee Delightful), cut into small, bite sized cubes
  • 1 cup diced lean ham
  • 1/2 cup tomatoes, chopped
  • 1 cup shredded light Swiss cheese
  • 5 cups chopped spinach, wilted
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup green onions, chopped
  • 1 cup fat free buttermilk
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

Instructions

  1. Preheat oven to 375°F.
  2. Spray a 7-by-11-inch glass baking dish or a 2-quart casserole with non-fat cooking spray.
  3. In a large bowl, egg substitute, egg whites and buttermilk. Add mustard, paprika, salt and pepper; whisk to combine.
  4. In another large bowl, toss tomatoes, spinach, bread, ham, parsley, green onions and roasted red peppers.
  5. Add the egg mixture and toss well to coat.
  6. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  7. Bake until the casserole has set, 40 to 45 minutes.
  8. Uncover, sprinkle with cheese and continue baking until the casserole is puffed and golden on top, 15 to 20 minutes more.
  9. Remove from oven and cool for 15 to 20 minutes before serving. Cut into 6 equally sized pieces.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1/6 of casserole
Each serving = 5 Points +

PER SERVING: 146 calories; 4 g fat; 21 g carbohydrates; 28 g protein; 6 g fiber

Also, don’t forget to ENTER TO WIN A FREE MINI DONUT MAKER!!! The contest ends this Saturday, November 12, so make sure you enter by then. Good Luck!!

PLEASE SHARE THIS RECIPE:

Comments

  1. I made this egg dish tonight and was amazing! Do you know how many smart points it is??

  2. Dreamer407 says:

    Can’t wait to try this tomorrow morning before church

  3. Jessi Rogers says:

    I made this today and it was delicious. The only downside is it takes a long time to chop and then bake everything. I did not include roasted red peppers or parsley because I didn’t have any and it was still delicious. I plan to make this again Christmas morning– I might try 2% cheddar cheese instead. Yum! Thanks.

Speak Your Mind

*