Vegetable Ham Breakfast Casserole

25 Jun

Are you looking for the perfect way to impress overnight guests? Friends? Your hubby? I’ve got just the thing for you…

IMG_2089

I introduce to you the Vegetable Ham Breakfast Casserole.

This is a twist on the typical sausage and cheese casserole…while that version tastes ok, it is pretty sad looking on a breakfast buffet and hardly leaves you feeling satisfied and energized after. This revamped version is filled with veggies so you can fit a serving in before your day even starts. The fat is decreased (big time) by using low-fat cheese, skim milk, and lean ham instead of sausage.

IMG_1813 IMG_1816

IMG_1817IMG_1818

And I haven’t even told you the best part yet…

You make it the night before! That means you wake up to a house full of guests, pop the casserole in the oven while everyone is still sleeping and they wake up thinking you spent the morning slaving away on their delicious breakfast. You can appear all cool, calm, and relaxed as you sip your coffee and read the paper while the casserole bakes away because the work was done the night before 🙂

Vegetable Ham Breakfast Casserole

Makes 12 servings

1 pound fresh asparagus, trimmed and cut into 1-inch pieces (about 3 cups)
1 cup ham chopped (about 6 oz)
1/2 cup red bell pepper, chopped
4 sourdough English muffins, split in half
2 cups low-fat shredded cheese, divided (I use Colby jack or cheddar)
8 eggs, lightly beaten
2 cups skim milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1. If baking the same day: Preheat oven to 375 degrees.
2. Steam asparagus until tender but crisp, about 8 minutes.
3. In bottom of 9 x 13 inch pan, place English muffin halves, split side up.  Top with 1 cup of cheese, asparagus, ham, and pepper. In separate bowl, whisk together eggs, milk, mustard, salt and pepper. Pour mixture over mixture in pan. If baking the next day: cover casserole dish and place in the refrigerator.
4. Bake, uncovered, for 35 minutes. Top with remaining 1 cup cheese. Bake 5-7 minutes until cheese is melted. Cut into squares and enjoy.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Alice and Louise

Butter, Sugar, and Mishaps: Adventures in Baking

Buckwheat for your health

Learn more about this superfood - Buckwheat!

how to be an analyst

a navigation of psychoanalysis and motherhood

Chez CateyLou

Always hungry.

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Dannivee Studio

capturing life, creating art

Miss Marzipan

healthy • heartfelt • homemade

The Gourmand Traveller

A blog about food.

thought i might suggest...

the title says it all.

lijiun

Smile Always

Sophie Bowns

“Without leaps of imagination or dreaming, we lose the excitement of possibilities. Dreaming, after all is a form of planning.” ― Gloria Steinem

Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.

%d bloggers like this: