Sunday, April 26, 2015

Veggie Ham and Egg Cheese Bake

I love hearty veggie breakfasts. This one was great to prep cut everything the night before.
Photo Credit to Skinnytaste
Veggie Ham & Egg Cheese Bake
2 cups shredded reduced fat sharp cheddar
1 tbsp olive oil
1/3 cup sliced scallions
5 oz sliced shiitake mushrooms {or regular}
1/2 cup chopped red bell pepper
7 oz finely diced lean ham steak
3/4 cup diced tomatoes, seeded
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
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Place 1 cup of cheese into the baking dish.
Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Recipe Source: Skinnytaste

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