Lean Eggs and Ham Bake

Super easy overnight breakfast casserole, so good Dr. Suess would be proud to eat!

By: Jodie Shield, RD

Are weekdays crazy at your house?  At my house, we play beat the clock – trains to catch and the school bus arrives at 7:00 AM – yikes!  During the week, breakfast has to be quick, but not weekends.  Years ago my husband came up with a brilliant idea that’s become a Shield Family tradition – big breakfast. Sunday mornings we make it a priority for everybody to reconnect and eat brunch.  The kids love eating homemade whole wheat waffles, chocolate chip pancakes, and  cinnamon French toast.  But this super easy lean eggs and ham casserole is always a hit.  You assemble everything the night before, then let it sit in the refrigerator overnight.  In the morning, you pop it in the oven for 1 hour and bake until the eggs are puffy and cheese nice and bubbly.  Your family wakes up to a hot meal and you get a few minutes to relax!

Lean Eggs and Ham Bake

Makes 6 servings

 Prep Time = 10 minutes

Cook Time = 1 hour

• Ingredients:
  6 slice whole wheat bread
• 1 pound of lean ham or Canadian bacon cut into bite-size cubes
• 12 large eggs (You can trim fat and cholesterol by using an egg substitute)
• 1 1/4 cups fat-free milk
• 1 cup cheddar cheese, shredded (I use reduced-fat cheddar.)
• salt and pepper to taste

Directions:

1. In a large mixing bowl, beat the eggs well and add the milk.  (I do this by hand.)
2. Coat a 9 X 13 inch baking dish with nonstick spray. Layer the bread, ham, and sprinkle with the cheese. Pour the egg mixture over the top.  Cover and place in the refrigerator overnight..
3. In the morning, preheat the oven to 350 degrees.  Bake for about one hour.Remove from oven and serve immediately.

Nutrition Information: 355 calories, 32 grams protein, 24 grams carbohydrate, 16 grams fat, 6 grams saturated fat, 405 milligrams cholesterol, 3 grams dietary fiber, 843 milligrams of sodium

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